Saturday, 4 January 2014

Delicious Pastry Once Again

The food options widen hugely when you have a good pastry recipe. From pies to quiche, mince pies to tarte tatin the appeal of pastry is much underestimated until you have it taken away.

This recipe works best with egg to bind but can be easily made using apple puree instead.

200g plain flour (Doves Farm for glutenfree)
75g stork block
75g margarine (Pure Sunflower)
1 tsp xanthum gum
1 egg or 2 tbsps apple puree
pinch of salt
1 tbsp caster sugar (for sweet pastry only)

Sieve the flour, salt and xanthum gum into a large bowl
Add the Stork and Pure in small pieces
Rub the fat into the flour with fingertips making sure all the ingredients are mixed till breadcrumbs, do not over rub as it will make the pastry greasy (using a food processor will make an extremely smooth pastry)
Mix in the egg or apple puree with a large spoon until the mixture comes together (add sugar here if needed)
Knead the pastry on a lighgly floured surface
Pastry will often respond better to being shaped in the pie tin rather than being rolled, cut and lifted
Bake blind for 5 mins to prevent a soggy bottom if making a pie
Bake at 180C until crisp and slightly golden. Duration depending on the thickness of the pastry used and type of filling.

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