Pastry.

[longers]

I fancy making some savoury flans.

Can I buy ready made pastry or is it worth trying to make my own?

I've eaten too much crap homemade pastry to want to eat much more.

 

[Abitrary]

yes you can buy ready made pastry. It is worth trying to make your own as long as you are genuinely interesting in doing such a thing and not afraid to make a fool of yourself.

Is this clear or do you want me to make them for you?

 

[longers]

Ok, surprise me but wash your hands first please.

 

[Chuffy]

Oh just buy the stuff. Unless you have a food mixer with pastry hooks. It's so much easier.

And Abbers has cooties.

 

[spandex]

Viennese Almond Pastry

260g plain flour
Pinch of salt
29g ground almonds
170g butter
85g castor sugar
Grated rind of half a lemon
2 tbsps single cream or FF milk
1 egg yolk

Mix flour, salt, almonds lemon rind and sugar in a bowl and rub in the butter (or use processor). Mix the yolk and cream/milk on a saucer with a fork then add to the dry ingredients and mix to a dough. (It's quite soft). Wrap in clinfilm and chill at least 1 hour.

I can't remember how long I cook them for - probably about 15 min at a medium heat - or at least I check them then.

 

[spandex]

Or for just the standard

260g plain flour
150g butter
50g caster sugar
1 egg yolk
couple of tablespoons water

rub together the flour and butter until it resembles fine breadcrumbs. stir in the sugar.
Add the egg yolk and use a knife to mix it in.

then gradually add water (a little at a time) and bring together with your hands to make a dough.
Wrap in clingfilm and refrigerate.

 

[Speicher]

Longers asked about pastry for savoury flans, so do you still put the sugar in. I had a red onion tartlet for a starter at the Hotel in the Lake District, and was surprised that the pastry was on the sweet side.

 

[spandex]

Oh just buy the stuff. Unless you have a food mixer with pastry hooks. It's so much easier.

And Abbers has cooties.

You do not need them yes it dose make it easer but you do not need them. I only used them when I was making kilos of it

 

[spandex]

Longers asked about pastry for savoury flans, so do you still put the sugar in. I had a red onion tartlet for a starter at the Hotel in the Lake District, and was surprised that the pastry was on the sweet side.

I did not see that bit

Hold on I'll go back into the folder

 

[spandex]

Hot water crust pastry

450g/1lb flour
1 tsp salt
200g/7oz lard but you can use butter
225ml/7½oz milk and water mixed in equal proportions

1. Warm a mixing bowl and sift in the flour and salt. Make a well in the centre.
2. Heat the lard in the milk and water until just boiling. Pour into the well in the flour and stir quickly with a wooden spoon until thick.
3. Continue working by hand to a smooth dough

 

[spandex]

Shortcrust



225g (8oz) Flour
50g (2oz) Lard
50g (2oz) Butter

1/2 tsp Salt
2 tbsp Water
Sieve the flour and salt together into a bowl.
Cut the fats into 1.5cm cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
Cover tightly and allow to rest in a fridge for 15 - 30 minutes

 

[longers]

Thanks Spandex.

How come some people make fantastic pastry and others aren't so good?

I'm tempted to give it a go, how thick would you reckon on rolling it out to?

 

[spandex]

5mm

It is not hard just try and keep it cold when your making it (cold hands) I was told this and was thinking yer right but I tested it. I made two small bits one with hot hands next to the cooker and the over cold hands and putting it into the fridge every 4 or 5 mins. I found out that the second was better in look and taste.

But do give it a go it is grate having some mates round and you are baking when they turn up.

 

[spandex]

BTW the Hot pastry is best for things like meat as you can fill it while it is still hot (and is what most bakery's use)
and the Shortcrust for any over including flans...

 

[Dave5N]

I can't make pastry. Never could.

I have very hot hands.