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Post by Ali on Dec 17, 2011 15:52:51 GMT 1
Just about to do another batch so got out my special mince pie pastry recipe - thought I'd post it here in case anyone else wants to dabble... 140g butter 225 g plain flour 60 g ground almonds 60g castor sugar orange zest (if u can be bothered) 1 egg yolk 1 - 2 tbsp cold watter Make pastry out of all of the above   |
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Post by tinkerbell on Dec 17, 2011 23:21:57 GMT 1
Thanks for that,Ali,will try next week for himself-fraid I don't like them or xmas cake.  |
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Post by <-Rinky-Dink-> on Dec 18, 2011 0:25:02 GMT 1
Mmmmm ...sounds great, ali ... will definately give that a try! Thank you.  |
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Post by Madame Moorhen on Dec 18, 2011 7:23:02 GMT 1
Sounds interesting, I've never veered from plain shortcrust! Can't make that if you are going to be taste testing them though *eeks*  Maybe I'll do both.  |
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Post by Ali on Dec 18, 2011 8:58:25 GMT 1
Aww tinks. A couple of our friends up here don't like currants and the like so they're the same, chocolate cake for Christmas.
Dink and MM - this pastry does need fridging for 1/2 an hour coz it's very rich, after fridge is very easy to roll.
Btw - if you want the pastry a bit 'shorter' go for 100g butter and 40g Saindoux (lardish).
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Post by <-Rinky-Dink-> on Dec 18, 2011 18:15:37 GMT 1
I bought some of that Saindoux once it smelled strongly of pork, so I only used for sausage rolls. Are there different types of it, do you know?
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Post by Elkay on Dec 19, 2011 21:09:09 GMT 1
I bought some of that Saindoux once it smelled strongly of pork, so I only used for sausage rolls. Are there different types of it, do you know? There are different makes, but I think they are all similar. I is good quality pure lard. I use it for short crust pastry whether for sweet or savory pie or tart fillings, but I use half saindoux and half butter - it doesn't taste 'porky' once baked. |
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Post by Madame Moorhen on Dec 20, 2011 7:44:20 GMT 1
Ugh I'm glad I've only used pure butter since moving to France! If it smells porky I would chuck it out for the birds - even pork which smells porky I can't eat. ;D |
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Post by Elkay on Dec 20, 2011 16:08:47 GMT 1
Ugh I'm glad I've only used pure butter since moving to France! If it smells porky I would chuck it out for the birds - even pork which smells porky I can't eat. ;D I find that it makes the pastry lighter using half butter and hald lard |
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Post by Madame Moorhen on Dec 21, 2011 8:06:26 GMT 1
Elkay, I didn't know there was lard available here so I've been making it with butter since I moved away from England as I didn't know there was any alternative. I've tried cooking marg but that makes awful pastry! Spent 5 hours baking things yesterday and I had to keep cooling down the pastry/butter/kitchen/my hands and me! By the time I'd chopped up my butter straight from the fridge into the flour it was too soft to work so had to shove the whole lot back in the fridge for 20 mins!! I've found if it is too cold in the kitchen I can't make pastry at all, and if it is too hot it is a total gooey disaster, ideal temp is 18C. How they manage in hot climates or in hot professional kitchens I do not know! |
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