PASTRY
Cheese Pastry recipe
information
Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
1 cup (1/4 lb) 125 g plain flour (bread flour)
1 pinch of salt
1 pinch of dry mustard or cayenne pepper
2 tbsp (1 oz) 25 g butter
25 g (1 oz) lard
2 oz (50 g) chedder cheese finely grated
little beaten egg or water
method
1. Sift the flour and salt, mustard or cayenne, into a bowl. Add the fats.
2. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs. Mix in the cheese.
3. Add a little egg or water, 15 - 30 ml (1 - 2 tbsp), stirring with a round-bladed knife until the ingredients begin to stick together in large lumps.
4. With one hand, collect the mixture together and knead very lightly for a few seconds to give a firm, smooth dough.
5. Roll out and use as required.
Chocolate Pastry recipe
information
Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
2 1/4 cup (250 g) plain flour (All purpose)
120 g (4 oz) cocoa powder
3 tsp vanilla essence
1/2 tsp salt
2/3 cup (130 g) caster sugar (superfine granulated)
2/3 cup (150 g) butter, softened
method
1. Blend the butter, sugar, salt and vanilla in a food processor for 30 seconds until creamy. Add the cocoa and process for about 1 minute, until well blended.
2. Put all the flour in and with the pulse button process for 10 - 15 seconds until the flour is well blended.
3. Scrape the pastry out on to a sheet of clingfilm and shape into a flat circle. Wrap and refrigerate.
4. Soften the pastry for 10 - 15 minutes at room temperature. Unwrap and sandwich between two large pieces of clingfilm.
5. Roll out to about 1/2 cm (1/4 inch) thick. Peel off the top sheet and invert into a greased flan tin. Ease on to the bottom and sides of the tin, then remove the bottom layer of clingfilm. Press the pastry around the pan, then roll the rolling pin over the top of the tin to cut off any excess pastry. Prick the base of the pastry with a fork and refrigerate 1 hour.
6. Preheat the oven to 400°F (200°C) gas mark 6. Bake blind for 10 minutes.
7. Remove the paper or foil and beans and continue baking for 5 more minutes until just set. Transfer to a wire rack to cool.
Choux Pastry recipe
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Choux pastry is soft and sticky. It is piped or spooned on to a baking sheet. When baking, the moisture in the dough turns to steam and puffs up the mixture leaving the centre hollow, which can then in turn be filled with whipped cream or a savoury filling. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
1/2 cup (60 g) plain flour sifted (All purpose)
1/2 stick (2 oz) 50 g butter
2/3 cup (150 ml) 1/4 pt water
2 eggs lightly beaten
method
1. Sift the flour and salt together
2. Put the water and butter into a saucepan. Heat slowly until the butter melts, then bring to a brisk boil.
3. Remove from the heat and tip in all the flour. Stir briskly until the mixture forms a soft ball and leaves the sides of the pan clean.
4. Remove from the heat and cool slightly. Add the eggs very gradually, beating hard until the mixture is smooth, shiny and firm enough to stand in soft peaks when lifted with a spoon. It is important to beat the mixture vigorously at this stage to trap in as much air as possible. A hand held electric mixer is ideal tor this purpose.
5. If not baking immediately, leave the mixture in the saucepan and cover with a lid to prevent the pastry drying out.
6. Bake in an oven preheated to 200 - 220°C (400 - 425°F) mark 6 - 7. When the choux pastry is removed from the oven it should be pierced immediately to make a small hole to allow steam to escape.
7. Storing Choux pastry isn't recommendedl however, you can freeze either uncooked, piped into the desired shape, or cooked but left unfilled and undecorated.
Cream Cheese Pastry recipe
information
Cream cheese pastry is a moist, flaky pastry often used with sweet or nut-flavoured fillings. It is ideal for rich tartlets and tiny petit fours. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
1 2/3 cup (175 g) plain flour (All purpose)
125 g (4 oz) full-fat soft cheese, at room temperature
1 stick (8 tbsp) 4 oz (112 g) butter, at room temperature
1 tsp sugar
1/2 tsp salt
method
1. In a large bowl, sift together the flour and salt. Add the butter, sugar and soft cheese and, with an electric mixer, beat the ingredients together until well blended and a soft pastry forms.
2. Shape into a ball, flatten to a disc and wrap tightly.
3. Refrigerate about 1 hour before rolling and shaping
Crumb Crust Pastry recipe
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Crumb crust Pastry is used for the base of cheesecakes, chilled tarts, ice-cream tarts and chilled chiffon mixtures. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
175 g (6 oz) biscuit crumbs (ie. digestive)
1/3 cup (75 g) butter or margarine, melted
1 - 2 tbsp sugar, or to taste
method
1. Place the biscuits in the bowl of a food processor fitted with the metal blade and process for 20 - 30 seconds until fine crumbs form. Alternatively, place them in a heavy-duty freezer bag and press into fine crumbs with a rolling pin.
2. Pour the breadcrumbs into a bowl and stir in the melted butter or margarine and sugar.
3. Pour into a flan tin and press crumbs on to the bottom and up the side of the flan tin or pie plate.
4. Chill, uncovered, for at least 20 minutes in the refrigerator.
5. Preheat the oven to 375°F (190°C) gas mark 5.
6. Bake the crust for 6 - 8 minutes until set.
7. Remove to a wire rack to cool. It must be completely cool before filling
Flaky Pastry recipe
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Flaky pastry can be used instead of puff pastry where a great rise is not needed; eccles cakes, sweet and savoury pies, turnovers and sausage rolls all use it to great effect. Note: More water may be required to make the dough soft. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
2 cups (225 g) plain flour (All purpose)
3/4 cup (170 g) butter or a mixture of butter and lard
120 ml (8 tbsp) cold water and 1 squeeze of lemon juice
1 pinch of salt
beaten egg to glaze
method
1. Divide the butter into 4 equal portions. Chill 3 portions.
2. Sift flour and salt into a bowl. Rub in the unchilled portion of butter. Mix to a soft dough with water and lemon juice. Turn out on to a floured work surface. Knead thoroughly. Put into a polythene bag or wrap in aluminium foil. Chill for 30 minutes.
3. Roll out on a floured work surface into a 0.5 cm (1/4 inch) thick rectangle, measuring about 45 x 15 cm (18 x 6 inches). Using the tip of a knife, dot the second portion of butter (in small flakes) over the top and middle thirds of the rectangle to within 2.5 cm (1 inch) of the edges. Dust lightly with flour.
4. Fold in 3 by bringing the bottom third over the middle third and folding the top third over. Seal the open edges by pressing firmly together with a rolling pin. Put into a polythene bag or wrap in aluminium foil. Chill for 15 minutes.
5. Remove from the bag or unwrap. With folded edges to left and right, roll out again into a 45 x 15 cm (18 x 6 inch) rectangle. Cover with third portion of butter as before. Fold, seal and chill. Repeat again, adding last portion of butter and chill.
6. Roll out again. Fold and seal, return to the polythene bag or aluminium foil. Chill for at least 30 minutes before rolling out to 0.5 cm (1/4 inch thickness and using. After shaping, let dishes rest 30 minutes before baking.
7. Wrap the pastry loosely in greaseproof paper and leave it to 'rest' in the refrigerator or a cool place tor at least 30 minutes before using.
8. Roll out the pastry on a lightly floured working surface to 0.3 cm (1/8 inch) thick and use as required. Brush with beaten egg before baking to give the characteristic glaze.
9. To cook, bake at 200°C (400°F) gas mark 6, unless otherwise stated
Hot Water Crust Pastry recipe
information
Hot water crust pastry is used in meat pies such as pork, veal, ham and game pies. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
3 1/2 cup (1 lb) 450 g strong plain flour
2 level tsp (10 ml) salt
4 oz (100 g) lard
250 ml (9 fl oz) water
1 egg yolk
5 tbsp milk
2 tbsp (1 oz) 25 g butter
method
1. Sift the flour and salt into a bowl and warm slightly. Make a well in the centre.
2. Beat the yolk with 1 tablespoon of the milk and pour into the well.
3. Pour the remaining milk and water into a saucepan. Add the butter and lard. Heat slowly until melted. Bring to a brisk boil.
4. Pour into the well. Mix with a wooden spoon until the ingredients are well blended.
5. Turn out onto a floured work surface. Knead quickly until smooth.
6. Put into a bowl standing over a saucepan of hot water. Cover with a clean tea towel and leave to rest for 30 minutes for the dough to become elastic and easy to work.
7. Roll out the warm pastry to 0.5 cm (1/4 inch) thickness. Use as required but do not allow it to cool.
8. To cook, bake at 220°C (425°F) mark 7, reducing to 180°C (350°F) mark 4.
9. Storing and freezing is not recommended for dough but cooked pies will keep in the freezer wrapped in a double thickness of foil.
Lemon Pastry recipe
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Lemon pastry is used for pies, flans, tartlets and a wide range of savoury and sweet dishes. The pastry should be crisp, light yet firm in texture and light of handling. The use of cool ingredients and work surfaces are essential. Take note; too much liquid produces a tough pastry and too little produces a dry, crumbly pastry which is difficult to handle. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
2 cups (225 g) plain flour (All purpose)
1 pinch of salt
1/2 stick (2 oz) 50 g butter or block margarine
2 oz (50 g) lard
chilled water
1 level tsp (5 ml) finely grated lemon rind
method
1. Sift the flour and salt into a bowl. Add the fats and the lemon rind. Cut into the flour with a knife then rub in with your fingertips; the resulting mixture should resemble fine breadcrumbs.
2. Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife.
3. Draw together with fingertips. Turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
4. Roll out and use as required.
Storing Lemon Pastry
1. Wrapped in cling film, uncooked lemon pastry dough will keep for up to three days in the refrigerator.
2. Both baked and unbaked lemon pastry will freeze well. Thaw unbaked dough at room temperature before unwrapping, but rolled out pastry cases may be cooked from frozen, allowing a little extra time.
Nut Pastry recipe
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Nut pastry is used for pies, flans, tartlets and a wide range of savoury and sweet dishes. It should be crisp, light yet firm in texture and light handling; use of cool ingredients and work surfaces is essential. Remember; too much liquid produces a tough pastry and too little produces a dry, crumbly pastry which is difficult to handle. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
2 cups (225 g) plain flour (All purpose)
1 pinch of salt
1/2 stick (2 oz) 50 g butter or block margarine
2 oz (50 g) lard
chilled water
25 g (1 oz) very finely chopped nuts
method
1. Sift the flour and salt into a bowl. Add the fats and the nuts (shelled walnuts, peanuts, cashew nuts, hazelnuts or almonds). Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.
2. Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
3. Roll out and use as required.
4. To cook, bake at 200 - 220°C (400 - 425°F) mark 6 - 7, except where otherwise specified, until lightly browned.
Storing Nut Pastry
1. Wrapped in cling film, uncooked nut pastry dough will keep for up to three days in the refrigerator.
2. Both baked and unbaked nut pastry should freeze well. Thaw unbaked dough at room temperature before unwrapping, but rolled out pastry cases may be cooked from frozen, allowing a little extra time.
Oil Pastry recipe
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Oil pastry can be used instead of shortcrust pastry. As it is more greasy, it is therefore more suitable for savoury rather than sweet dishes. Also note that it should be used straight away and not stored. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
40 ml (2 1/2 tbsp) vegetable oil
1 cup (1/4 lb) 125 g plain flour (bread flour)
1 pinch of salt
cold water
method
1. Put the oil and 15 ml (1 tbsp) cold water into a bowl. Beat well with a fork to form an emulsion.
2. Mix the flour and salt together and gradually add to the mixture to make a dough.
3. Roll out on a floured surface or between pieces of greaseproof paper.
4. Bake at 200°C (400°F) mark 6. Do not store.
Pâté Sucree Pastry recipe
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A French pastry which should be thin, crisp and melts in the mouth. Pate Sucree is used for Continental patisserie. Pate sucree: This is identical to shortcrust pastry except that it contains sugar and produces a more crumbly dough. It is especially good for desserts such as tarts. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
1 cup (1/4 lb) 125 g plain flour (bread flour)
1 pinch of salt
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
1/2 stick (2 oz) 50 g butter (room temperature)
2 egg yolks
method
1. Mix all ingredients and knead lightly until smooth.
2. Wrap the pastry in foil or cling film and leave to 'rest'in the refrigerator or a cool place for about 1 hour, or overnight if possible.
3. Bake at 190°C (375°F) mark 5, unless otherwise stated.
Phyllo Pastry Recipe recipe
information
Phyllo pastry is a difficult and time-consuming pastry to make and unlike other pastries requires warm ingredients and rough handling as the pastry has to develop the strength to be stretched to a wafer thin amount. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
2 cups (225 g) strong plain flour (bread flour)
2.5 ml (1/4 level tsp) salt
1 egg, lightly beaten
2 tbsp (30 ml) oil
1/4 level tsp (1.25 ml) lemon juice
75 ml (5 tbsp) lukewarm water
method
1. Mix and knead the flour, salt, oil, lemon and water.
2. Throw the dough hard on to a flat worktop beating and kneading in between this allows the gluten in the flour to develop strength for the pastry to be stretched into a very thin, resilient sheet.
3. On a clean tablecloth dusted with flour, roll out as thin as possible then stretch the dough from the centre with your hands untill completely translucent
4. Leave the dough on the cloth to dry and 'rest' for about 15 minutes before using.
5. Bake at 180°C (375°F) mark 5, except where otherwise specified, until lightly browned.
Storing Phyllo Pastry
1. Uncooked dough keeps for up to a day, wrapped in cling film or foil in the refrigerator.
2. To freeze, pack dough in freezer cling film or foil. Thaw at room temperature
Potato Puff Pastry recipe
information
Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
1 1/3 cup (5 1/2 oz) 150 g self raising (self rising) flour
3 oz (75 g) potatoes, peeled, cooked and riced
1 level tsp salt
1 stick (8 tbsp) 4 oz (112 g) butter
75 ml (3 fl oz) water, very cold
1/2 stick (2 oz) 50 g butter
method
1. Mix all dry ingredients together and rub in the 112 g (4 oz) butter.
2. Bind with the water. Cover and allow to rest for 10 minutes.
3. Roll out to an oblong shape, dot some of the 50 g (2 oz) butter over two thirds of the pastry and fold in three.
4. Seal the edges, turn the pastry round and roll out to an oblong and repeat the butter and folding routine three times.
5. Leave covered for at least 2 hours in the refrigerator before use.
Potato Shortcrust Pastry recipe
information
Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
1 cup (110 g) self-raising flour
2 oz (50 g) potatoes, peeled, cooked and riced
1 level tsp salt
1/3 cup (75 g) butter
cold water to bind
method
1. Mix all dry ingredients together and rub in the butter.
2. Add sufficient water to bind, cover with cling film and allow to stand for at least 45 minutes.
3. Roll out and use for all pies, flans and quiches.
serving amount
makes sufficient for a 20.5 cm (8 inch) dish
Puff Pastry recipe
information
Puff pastry: A light, buttery dough raised to many times its original thickness by the action of steam, used for sweet and savoury tarts, vol au vents, bouchees and feuilletes. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
2 cups (500 g) of butter
ice water
3-1/4 cups 3-times sifted all-purpose flour
1/2 teaspoon chilled lemon juice
3/4 cup ice water
method
1. Place 1-1/4 cups butter in a large mixing bowl filled with ice water. Knead with hands until butter has consistency of soft dough and is free from lumps. (You will have to remove your hands from the icy water several times during kneading process.) Place butter in double thickness of muslin or tea towel; squeeze to remove excess water.
2. Rub ice cubes over working surface (a piece of marble, if possible) to chill thoroughly. Place butter on cold surface; shape evenly into rectangle about 1/2 inch thick. Place on dry piece of muslin or towel. Wrap; refrigerate.
3. Thoroughly chill working surface again with ice. Sift flour with salt onto cold surface. With fingers, work flour out from center to form ring. Cut remaining 1/4 cup butter into small pieces in center of ring.
4. Chill working hand in ice water until cold; dry. Mix the flour, for a small amount at a time, with butter inside the ring by rubbing the flour with butter between your thumb and first 2 fingers. This breaks down the butter to form small granules. Chill and dry hand frequently during process.
5. Reshape ring; pour chilled lemon juice and 1/4 cup ice water in center. Work flour mixture from inner ring into liquid, using 2 knives, add small amounts of water and work in flour mixture until all ingredients are moistened.
6. Shape into smooth ball; sprinkle ball with additional sifted flour. Wrap in cloth; and chill for 30 minutes.
7. Again ice a cleaned working surface. Place dough on a chilled, floured surface; roll into long, narrow 1/2-inch-thick rectangle. Remove butter from muslin; place in center of rectangle.
8. Bring edge of rectangle nearest you up and over to center of butter. Brush off excess flour; press down gently. Fold left, then right sides to center. brush again; press down gently. Brush top flap over; press down gently. Lift dough and re-flour surface, if necessary.
9. Now begins the all-important part of making puff pastry--blending the butter into the dough. In all rolling and handling of dough care must be taken not to let butter break through dough, or air trapped between layers will escape. If this should happen, patch the hole with small amount of flour. Air trapped between layers will expand when baked and cause pastry to puff. Roll gently, keeping rectangular shape; do not roll over ends.
10. Fold edge nearest you to center; fold top edge to center. Fold top over to bottom edge. Make 1/2 turn to right; stick finger in top edge of dough to indicate starting position for next rolling step. Wrap securely in waxed paper; refrigerate for 30 minutes.
11. Remove dough from refrigerator; place on iced, floured surface with finger mark at top of working surface. Repeat 3 rolling, folding , and turning procedures as before; chill 30 minutes after second, third, and fourth rolling. After fifth roll, wrap; chill at least 3 hours.
12. Roll out sixth and final roll as recipe directs; bake immediately. (After fifth roll, dough can be chilled overnight. Let stand at room temperature for 30 minutes before rolling
Rich Cheese Pastry recipe
information
Rich cheese pastry is used for party and cocktail appetisers and savouries. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
1/3 cup (75 g) butter or block margarine and lard
3 oz (75 g) cheddar or other hard cheese, finely grated
1 cup (1/4 lb) 125 g plain flour (bread flour)
1 pinch of salt
method
1. Cream the fat and cheese together until soft. Gradually work in the flour and salt with a wooden spoon or a palette knife until the mixture sticks together.
2. With one hand, collect the mixture together and knead very lightly for a few seconds to give a smooth dough.
3. Cover with greaseproof paper or cling film and leave in a cool place untill you are ready to roll out.
4. To cook, bake at 200°C (400°F) mark 6, unless otherwise stated, until lightly browned
Rich Herb Pastry recipe
information
Rich herb pastry is often used for vegetable pies and tarts. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
2 1/4 cup (250 g) plain flour (All purpose)
1/2 tsp salt
1 stick (8 tbsp) 4 oz (112 g) cold unsalted butter
1/2 tsp fresh thyme or 1/4 tsp dried thyme
1/2 tsp fresh oregano or marjoram, chopped or 1/4 tsp dried oregano or marjoram
2 tbsp chopped chives
1 tbsp fresh parsley, chopped
4-6 fresh basil leaves, torn into small pieces
1 egg yolk beaten with 2 tbsp iced water
method
1. Sift the flour and salt into a bowl. Add the butter Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.
2. Add the herbs and mix in the egg yolk with the iced water Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
3. Roll out and use as required.
Storing Rich Herb Pastry
1. Uncooked dough, tightly wrapped in cling film or foil, will keep in a refrigerator for up to 1 days. Baked, unfilled pastry will keep in an airtight tin in a cool place for up to 5 days.
2. To freeze, wrap dough in heavy foil or freezer cling film before freezing. Thaw at room temperature betore unwrapping. Baked pastry should be placed in a rigid freezer container or heavy foil.
Rich shortcrust pastry recipe
information
Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
1 cup (1/4 lb) 125 g plain flour (bread flour)
1 pinch of salt
1/3 cup (75 g) butter or block margarine and lard
1 tsp (5 ml) caster sugar (superfine granulated)
1 egg beaten
method
1. Sift the flour and salt into a bowl. Add the fats. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.
2. Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife.
3. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
4. Roll out and use as required.
Storing Rich shortcrust pastry
1. Uncooked dough, tightly wrapped in cling film or foil, will keep in a refrigerator for up to 1 days. Baked, unfilled pastry will keep in an airtight tin in a cool place for up to 5 days.
2. To freeze, wrap dough in heavy foil or freezer cling film before freezing. Thaw at room temperature betore unwrapping. Baked pastry should be placed in a rigid freezer container or heavy foil.
Shortcrust Pastry recipe
information
Shortcrust pastry: A rich, flaky dough with a high proportion of fat to flour. Also called pate brisee, this is used for flans, tarts and quiches and for single and double-crust pies. Shortcrust pastry is used for pies, flans, tartlets and a wide range of savoury and sweet dishes. The pastry should be crisp and light, yet firm in texture. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
2 cups (225 g) plain flour (All purpose)
1 pinch of salt
1/2 stick (2 oz) 50 g butter or block margarine
2 oz (50 g) lard
chilled water
method
1. Sift the flour and salt into a bowl. Add the fats. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.
2. Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface.
3. Knead quickly until smooth and crack free.
4. Roll out and use as required.
Storing Shortcrust Pastry
1. Wrapped in cling film, uncooked shortcrust pastry dough will keep for up to three days in the refrigerator.
2. For convenience a supply of 'rubbed-in' mixture (ie. fat) rubbed into flour in the correct proportions can be kept for a week or two in an airtight container or polythene bag in the refrigerator. Remove 30 minutes before mixing in the chilled water.
3. Both baked and unbaked shortcrust pastry freeze well. Thaw unbaked dough at room temperature before unwrapping, but rolled out pastry cases may be cooked from frozen, allowing a little extra time to bake.
Suet Pastry recipe
information
Suet pastry is commonly used for roly-polys, boiled and steamed puddings and dumplings. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
2 cups (225 g) self-raising flour
1/2 tsp salt
110g (4 oz) shredded suet
2/3 cup (150 ml) 1/4 pt cold water to mix
method
1. Sift flour and salt into a bowl. Add suet and mix ingredients lightly together. Mix to a soft dough with water.
2. Turn out on to a floured work surface. Knead until smooth and roll out to about 0.25 cm (1/8 inch) thickness.
3. Use immediately as required. Suet pastry can be steamed or baked
Wholemeal Pastry recipe
information
Wholemeal pastry is similar to shortcrust pastry. Plain wholemeal flour can be used for wholemeal pastry, either by itself, or mixed with a proportion of white flour for a lighter result. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
2 cups (225 g) Plain wholemeal flour
1 pinch of salt
1/2 stick (2 oz) 50 g butter or block margarine
2 oz (50 g) lard
chilled water
method
1. Sift the flour and salt into a bowl. Add the fats. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.
2. Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
3. Roll out and use as required.
4. Bake at 200 - 220°C (400 - 425°F) mark 6-7, except where otherwise specified, until lightly browned.
Storing Wholemeal Pastry
1. Wrapped in cling film, uncooked wholemeal pastry dough will keep for up to three days in the refrigerator.
2. Both baked and unbaked wholemeal pastry should freeze well. Thaw unbaked dough at room temperature before unwrapping, but rolled out pastry cases may be cooked from frozen, allowing a little extra time.
