This recipe is from my father-in-law's mother who was born and raised in Denmark. Nothing is quite the same as buttery puff pastry, lovingly made and fresh out of the oven! Making Simple Puff Pastry 1 Pour the flour and salt into a food processor and pulse for a few seconds. Sweet pastry is perfect for experimenting. Finally, fine sea salt is best for pastry making because the smaller grains incorporate into the dough better. Alternatively using a food processor, put the flour, salt and butter in the food processor and pulse until the fat is rubbed into the flour. You can add some grated cheese to the pastry for extra indulgence too – just substitute some of the fat for cheese if doing this. Grating the frozen fat into the flour will reduce the amount of time you have to work the pastry and give you a flakier, crumblier crust. Rest the dough for 60 mins in the fridge before making the turns. Add small amounts of water or milk into the mixture and stir or shape with your hands until all the mix comes together. The initial dough should be rough in look. 10g caster sugar Try to work quickly so that it does not become greasy. Pastry should be light and airy but also solid enough to support the weight of the filling. And what goes into pastry matters. For the very best results, use a food processor. How to Make Pastry. Choux is easy to master if you follow the simple rules and can be an impressive thing to have in your repertoire. As soon as the pan boils, remove it from the heat and add the flour. Keep beating until the mixture becomes smooth and comes away from the sides of the pan cleanly – it should take about 2 minutes. How to Make Shortcrust Pastry – Step by Step + Hints & Tips You will need butter, plain flour, salt, egg and milk. These are two easy tutorials on how to make puff pastry cups! Making your own pastry may seem like a slow and intensive process, but that’s the joy of it. However, the most common is shortcrust pastry. You then give the dough the turns as you would puff pastry. It’s made in a very different way to other pastries and is cooked before you even use it. There are variations of puff pastry containing different amounts of butter – the ultimate version uses the same amount of butter and pastry, but it’s very hard to work with. Add a pinch of salt (and sugar, if making a sweet pastry). A quick and easy recipe for shortcrust pastry. As it is such an undertaking, you should definitely make loads of it. Choux is light, airy and crispy – think of profiteroles and éclairs, but it can also be fried and made into stunning doughnuts. 125ml milk Start by combing the flour, salt and sugar (if using) into a large mixing bowl. It needs a good 3 mins on a medium-to-high heat while constantly working. Whichever you’re after, here are the key things you need to know. 125ml water Pastry Making is Usually Easy & Fast. 200g butter Transfer to piping bags and store in the fridge for at least an hour before baking, or up to 3 days. This pastry is all about careful temperature control to ensure that the butter doesn’t merge into the dough while making the layers. Just in case we did not tell you earlier, you can make a pie pastry within 1 minute if you have a food processor at home. Once the tart tin is lined, place it in the freezer for another hour and blind bake from frozen. Add your eggs slowly, one by one, and thoroughly mix. It is a wonderful holiday pastry treat that is both beautiful and delicious. Homemade sweet pastry is so easy to master and much better than the shop-bought stuff. 5g fine salt Don't go buying the shop stuff! Resting is key! There are various types of pastry. By the time, you might know, you need flour, butter, salt, and water for a start. Now there's no need because here, we show you an easy step by step guide for how you can make some delicious flaky pastry … I use a lightly salted butter for all my cooking. It freezes very well and will save you having to do it again for a while! Indulgent Nutella® chocolate hazelnut spread is sandwiched between two layers of puff pasty, scored in all the right places then twisted to form tree branches. A piping bag, also known as a pastry bag, is a cone-shaped bag that you fill with icing, frosting, or sauce. Add the milk and use your hands to bring together the pastry and form it into a rectangular block. Cook at a high temperature – at least 200°C/400°F for maximum lift. Run your hands under cold water before starting to mix pastry. If using your hands, use a knife to lightly cut the butter into the pastry, then use your fingertips to 'rub in' the butter. Puff pastry cups can be used for so many delicious desserts and appetizers! Always roll the pastry away from yourself on a lightly floured surface, and always keep it moving. 6. I think pastry cream deserves a special post. Don’t overwork or it will become elastic and make rolling out very difficult. The choux can last for three days in a piping bag in the fridge once made, so don’t be afraid to over cater! Using a knife, stir in just enough of the cold water to bind the dough together. Only work to form a rough dough – having some chunks of butter still visible is a good thing! This spectacular pastry Christmas tree is easier to make than you might think, just follow this step by step recipe with photos! 300g plain flour Many top restaurants don’t make their own, but all Jamie Oliver kitchens do. If you have plenty of butter, flour, salt, and ice water, you can make your own puff pastry at home from scratch! Being a pastry chef for the Jamie Oliver group, the sweet pastries are my favourite, so here’s my recipe for choux. Read about our approach to external linking. Making your own pastry is a budget-friendly option… thanks to it’s 4 pantry staple ingredients: (scroll to the recipe card below for ingredient quantities) – plain flour … Put the flour and salt in a large bowl and add the cubes of butter. Work in a cool environment to stop the butter melting and merging with the pastry. How To Make Quick and Easy Flaky Pastry. The ingredients may be similar but the results are all completely different, from big buttery shortcrust for meat pies, to delicate puff recipes for mille feuille. Sieve 225g/8oz plain flour and a pinch of salt into a large bowl then add 125g/4oz cold cubed butter and rub it in using your fingertipsuntil it becomes breadcrumb consistency. It is an unusual pastry to make and contrary to most other pastry requires lots and lots of working! Wrap the dough in cling film and chill for 10–15 minutes before using. The case for shortcrust - not fashionable, not clever, not over-rich, but for my money the humble shortcrust is one of the best pastries of all. As it is … My favourite combination is half butter and half lard. How to make Mini Pastry Tarts, How to make Pate Sucre', French Pate Sucre, Mini Shortcrust pastry tarts, Pull away the excess with your fingers tips; Prick the pastry all over with the tines of a fork or cocktail stick to prevent the dough from puffing. Add half the weight of the flour in cold cubed butter, for example, we used 250g plain flour and 125g butter. Don’t over-work it or else it may become thick and crumbly. 4 Ingredient Shortcrust Pastry. The exception to this rule is, as far as we are concerned, is filo pastry. Always make three or four times the amount you need because it freezes well and can be saved for a rainy day. Transfer to the a mixer and beat hard for 1 minute to ensure it is well mixed, then leave to cool for 2 minutes. Beat hard with a wooden spoon to incorporate the flour. The first golden rule of making shortcrust pastry is to keep the ingredients, the bowl, the surface, and your hands as cool as possible. Making your own pastry is a good thing! Meanwhile, sift the flour. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. Through the funnel on the top of the processor, slowly add the water a little at a time until the mixture comes together in a ball. Pastry is daunting, but our step-by-step videos can show you how to make gorgeous tasting treats - from humble pies and sausage rolls to elegant tarts. Pastry Making in Food Processor Wrap the dough in plastic wrap and chill for at least 15 minutes and up to half an hour. Ideally refrigerate it overnight, or at least for a few hours. How to make the pastry dough. I’ve been Jamie’s head pastry chef for years, and below are my top tips for perfect pastry, but a general note is to buy the best ingredients you can afford. This is difficult and usually better bought in. You’re best off buying it ready-made – just check the ingredients list to make sure it’s free of any additives. If you use unsalted butter add a pinch of salt to the pastry … This combines the flour and salt evenly. It is the same recipe but you incorporate all the ingredients together – including the butter – to form rough dough. Pastry is used as the base for many baked foods, including pies and quiches. Wrap the dough in cling film as before and chill for 10–15 minutes before using. Use in your desired pie, tart, and quiche recipe. Was hoping that this simple, easy, short step recipe would work like a dream. You get about 60% the lift you would do with real puff, but it’s easier and can be knocked up in much less time. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. It is made, quite simply, from flour, fat and Keep track of the number of turns you give the pastry by making a small indentation in the top of the dough. Now I make my pastry with all butter as I like the flavour. See our Disclosure Statement for … Do not put too much water in or the pastry might go whiteish. Once you have the right ingredients there are lots of ways you can take pastry depending on what you want to achieve. Rest the dough for 60 mins in the fridge before making the turns. Traditionally shortcrust pastry was made with half butter (for flavour) and half lard because that gives a “shorter”, crispy pastry. Fire up your Christmas party with a Mexican feast, Carnival season: great global food traditions, How to cut a cake into three: Kerryann Dunlop, Sweet Italian zuccotto dessert: Gennaro Contaldo. Wrap the block in cling film and refrigerate for at least 20 minutes 2 Roll out the pastry on a floured surface into a flat rectangle – approx. In the oven, the liquid in both the butter and the dough rapidly evaporates, puffing the individual layers skyward. Wrap the dough in cling film and chill for 10–15 minutes before using. Try adding different flavours such as cinnamon, lemon zest, vanilla, orange zest, poppy seeds to complement the tart’s filling. Piecrust is very simple to make and only takes about 20 minutes. Filo pastry is a really tricky thing to make in a commercial kitchen, let alone at home. Use a star nozzle for piping because this will give you a more even bake. A lot. Delia's Shortcrust Pastry recipe. A step by step photo guide on how to make easy puff pastry from scratch, also called rough puff pastry. The quality of ready-made products is such that I don’t know anyone who makes this on a regular basis. With the motor running, gradually add the water through the funnel until the dough comes together. It’s responsible for some incredible treats, from mille feuille, tarte tatin and strudels to pie tops, cheese straws and puff pizzas. Quick puff pastry is so easy to make … Put flour in a bow, cut butter into lumps and add to the flour. Seeing as how there were so few steps, so few ingredients, and so little description I thought that it would be a relatively simple thing to get out some pastry dough to start working on some really cool folding methods a friend wanted to show me. Puff pastry is the trickiest of all pastries to master, but is also the most rewarding because most supermarket puff pastry is made with substandard ingredients such as margarine. Don’t under bake or you will end up with soggy choux! 325g eggs. Rub the butter and flour together with your fingertips until you have a fine breadcrumb consistency. Ed is head pastry chef for the Jamie Oliver Restaurant Group, and is responsible for all the puddings in Jamie's restaurants. Rough puff is pretty much a cheat’s puff pastry. For a beginner, using half as much better is more manageable. Only add enough water to bind it and then stop. We will discuss the easy recipe on how to make pie pastry now. Rough puff makes a great pie case but everyone needs a winning piecrust recipe too. You apply pressure to the bag to dispense frosting, icing, or sauce in a specific pattern to make your dish beautiful and tasty. The first step to make meat pastry pie dough is to take 4 cups of plain flour in a large bowl and mix salt and baking powder into it. How to make pastry: 10 essential tips for a perfect pie Because fresh, local berries have to be put into at least one pie this summer. When cooking, the moisture in the fat evaporates, causing lift and the creation of delicate layers. Never roll out freshly made pastry because it will shrink when it’s baked. Cook at a high temperature – at least 200°C/400°F for maximum lift. 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