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fabo1
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Pastries - 2008/08/27 10:31 I'm a simple but fairly good cook. I really enjoy having people tell me how much they enjoyed what I dished up. I have tried a few different pies lately and have found that I can't find a decent pie base pastry, (frozen or fresh). I also have trouble trying to find rescipes on any web site for making your own pastry from scratch. Could you please help this helpless male so he can give his children the best pies, and or, any pastry dish.
Thank you,
Don (fabo1)
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danzerob
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Re:Pastries - 2008/09/02 10:22 Don

Here is one I use for a shortcrust pastry.

When making shortcrust pastry, your ingredients and equipment should be as cold as possible (marble benchtops and chopping boards are ideal). It's also important not to over-work the dough when kneading as it will make the pastry tough. We recommend that you bake shortcrust in a metal tin as it will give the pastry a crispier texture.

Preparation Time 5 minutes


Ingredients
265g (1 3/4 cups) plain flour
125g chilled butter, chopped
1 egg yolk, lightly whisked
2 tsp iced water
Method
Place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs.
Add the egg yolk and water and process until the dough just starts to come together.
Turn the dough onto a lightly floured surface and knead lightly until smooth. Shape into a disc and place in the fridge for 30 minutes to rest.

Makes: enough for a round 23cm (base measurement) tart tin, a 10 x 34cm (base measurement) tart tin or six round 8cm (base measurement) tart tins

Sweet shortcrust variation: Reduce plain flour to 150g (1 cup) and add 55g (1/2 cup) almond meal and 60g (1/3 cup) icing sugar mixture to the flour in step 1. Omit the water in step

Neil

Post edited by: danzerob, at: 2008/09/03 00:22
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oOoOLivOoOo
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Short Crust Pastry! - 2009/05/13 12:30 Hey I have quite a few pastry recipes but I'll give you my shortcrust one!

Basic Shortcrust Pastry

Ingredients

200 grams (1 1/3 cups) plain flour
100 grams unsalted butter, chilled and cubed
2 tablespoons chilled water
Pinch of salt

Method

Place the flour and the butter into a food processor. Add the salt and process for 1 minute. Add the water and process until the mixture comes together. Wrap the douch in plastic wrap and chill for 30 minutes.

Using a rolling pin, roll out the pastry as thinly as possible, working from the centre outwards. The pastry can be rolled out on a floured surface, between two layers of plastice wrap or on baking paper. Use the pastry to line a 25cm (10 inch) tart tin. Chill for a further 30 minutes.

Preheat the oven to 180C. Prick the base of the pastry case, line it with crumpled baking paper and fill with either uncooked rice or baking weights. Bake the case for 10-15 minutes, or until the pastry looks cooked and dry. Remove from the oven, remove baking paper and rice or weights and allow the case to cool. Makes 1 tart case.

Hints & Tips

The most important point to remember when making pastry is to always keep everything chilled - chilled butter and chilled water for the dough and a chilled tart case for baking.

To make small tartlet cases, simply follow the above recipe, using the pastry to line six 9 cm (3 1/2 inch) tartlet tins. You can aslo make tiny bite-sized pastry cases by pressing the pastry into well-greased small pastty cases.

Uncooked tart cases that are not used immediately can be stored in the freezer for several weeks. Put the prepared tart case into a preheated oven direct from the freezer. This is also a great idea if you don't have baking weights or rice at hand. Freezing the pastry and placing it directly into a preheated oven will prevent the pastry from collapsing in on itself.

[i]The easiest way to get your finished tart out of the tin is to put the base of the flan tin on the lip of a medium-sized bowl, allowing the metal rings that forms the side of the tin to fall away. If serving the tart warm, run a sharp knife carefully between the pastry and the tart tin to check that no filling has caught on the side before trying to remove it.[/i]
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MaggieWoody
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Re:Short Crust Pastry! - 2009/06/30 05:30 Hi Liv....
It is maggie-ann...
I found you, fantasic. good to se you Liv.
maggie SMILES
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oOoOLivOoOo
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Re:Short Crust Pastry! - 2009/06/30 08:55 Hey Maggie-ann!
How'd you find me!
Good to hear from you!
xxx
-Liv
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