Pastry

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Pauline W

Pastry

I have generally followed the recipe for pastry using half fat to flour. Hubby has used an apple pie recipe which uses 175g of flour with 85g butter AND 85g lard. He didn't need any water to form a dough. Ok it doesn't taste too bad but definitely fattier than I would like. I'm thinking this may be a misprint. Has anyone else come across these proportions? The recipe is from an M&S Baking Bible.
Thanks.

Pauline

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Queen of Puds

Pastry

I personally don't like lard in my pastry because I find it smells meaty and seems fatty - and for sweet shortcrust I want it sweet rather than porky. I also use a recipe that is fat rich but this is really a matter of personal taste, although I also find that butter adds a much nicer flavour than lard, but it does make the pastry more difficult to work with. I have posted this recipe before - but if you don't like rich shortcrust then this may not suit your palate either.

The point is that less fat means that you need something else to bind it & that usually means more water - which, in my view makes for hard pastry. Adding a little SR flour also helps make it a lighter bake (due to the baking powder it contains) but it is still crisp because it is mostly plain flour.

For sweet shortcrust I use 175g plain flour, 50g SR flour, 175g chilled salted butter cut up roughly. 25 to 50g of icing sugar, 1 egg yolk, zest of one orange (optional). 1TBS cold water maximum - added in a drizzle as you may not need any, or you maybe will need just half of this.

Process flours, sugar & butter until it resembles bread crumbs. Add egg yolk & process until it clumps, adding a little water if you need it. Bring the pastry together & roll it out using as little extra flour as possible. You can leave the sugar out to make it savoury, or even add Parmesan to make a lovely cheesy pastry. Bake at 200 deg.

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Pauline W

Pastry

Thanks Queen of Puds. I think we will be giving the richer pastry a miss, or at least use it for a pie topping rather than top and bottom.
Pauline

 
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