Pastry

[sherrardk]

What's the best recipe for short crust pastry (I can't remember making any since school). I've seen some recipes saying just butter (and flour obviously) and some saying 1/2 butter 1/2 lard. Also, how much pastry would I need for a 20cm (ish) round dish?

[jourdain2]

Buy it!

[sherrardk]

I'm having a mega economy drive (yet another letter for a compulsory residential school trip) - save about 80p making it myself (I do realise how pathetic that sounds).

[Mamyalynne]

I have bought pastry mix for years, but id making would use this recipe.

Should be sufficient for a dish your size unless it's a deep dish then do half as much again. Leftover pastry freezes well.


https://www.bbcgoodfood.com/recipes/2983/basic-shortcrust-pastry

[Mamyalynne]

^ if making

[Mamyalynne]

This is the one I buy, does a dinner plate sized pie.

https://www.tesco.com/groceries/product/details/?id=254916553&sc_cmp=ppc-_-sh-_-msh-_-bt-_-px_%7c_shopping_gsc_%7c_all_products_+_brand-_-&gclid=CNzExvfouNICFciRGwodUb8N2g&gclsrc=aw.ds

[Jackdaw33]

My mother was renowned for her pastry. All I can remember was that it had to be Trex cooking fat. Nothing else would do.

[mazie]

8oz plain flour
pinch of salt mixed in with the flour
2oz butter
2oz lard
rub into a fine breadcrumb texture (making sure your hand are cold)
Run some really cold water into a cup and add 8/9 tablespoons of cold water to the mixture and mix well.

What are you making Sher? may have to adjust the quanities but the basic formula is the same . Half fat to flour and the tablespoons of water to match the flour content

[ubasses]

Butter makes it richer, lard gives it more texture.

[jazzyjen]

Use half the quantity of fat to your flour.
Eg 4oz fat (marg, lard,or butter mix is fine) with 8oz flour. This quantity should do top and bottom of a standard pie dish. Rub it in together and then bring together with a SMALL amount of cold water--adding just drops at a time.
Home made always tastes better than shop bought!

[mazie]

Can beat home made short crust. I'll buy the ready made Puff but only the one from Aldi. Its, cheaper and far better than any other I've tried

[sherrardk]

I'm making bacon & cheese quiche. To be fair bought pastry is only £1 but but 80p is 80p (I've got plenty of time on my hands to make it myself).

[mazie]

8oz recipe will be fine for that Sher. Blind bake before you add the filling though. Don't want "soggy bottoms"

[sherrardk]

I'm only making quiche because there are eggs left over from pancake day (I'm in a right mood about all these school trips so I'm working it out by being as tight with cash as possible - I'm a complete joy to be around at the moment!).

[mazie]

I always hold my hands under a cold tap before I start making pastry. Something my Gran taught me

[jourdain2]

Can't add anything to the advice you have received - except that I always use all butter these days.

[sherrardk]

I used to that when I made pastry in the dim and distant past - also a tip from my gran (who I really miss lately).

[mazie]

Always use all butter in my sweet pastry jourdain, but you need lard in a shortcrust (in my opinion) x

[mazie]

Awww. Sher, I know, been missing my Mum of late too x

[sherrardk]

Horrible to say but I don't miss my mam, I do miss my grandparents (don't know if I miss them or just seem to think about them a lot just lately) - I'm not sad about it though :)

[mazie]

Anyway. Let us know how your quiche turns out and if the kids like it. Good luck with it x