Recipe for flaky pastry recipe?!
has anyone got any easy recipes to do with flaky pastry!? cant find much online, so please help me! i know how to do the pastry, but what can i do with it!?Www@FoodAQ@Com
Answers:
What do you want to make with it!? a Savoury or a Sweet dish!. Here is a couple of recipes for both!.
STEAK AND KIDNEY PIE;
250g/8oz pastry!.
675g/ 1 and a half lbs stewing steak
225g/8oz ox kidney
Seasoned flour ( some flour put into a bag with salt and ground black pepper )!.
1 onion peeled and sliced
100g/4oz mushrooms
1 beef stock cube dissolved in
275ml/ half a pint hot water
Beaten egg or milk to glaze the top
Trim the stewing steak and cut into cubes!.
Wash the kidney in salt water, remove the core ( the fatty veiny bit in the middle at the bottom ) and cut into small pieces!.
Toss the meat and kidney in seasoned flour!.
Place into a large saucepan with onion, mushrooms and beef stock!.
Season!. Cover, bring to the boil and simmer for 1 and a half - 2hrs!.
Allow to cool!. Fill a 850ml/1 and a half pt oval pie dish with the cooked meat and vegetables!.
Roll out the chilled pastry on a lightly floured surface to an oval 2!.5cm/1in larger all around than the pie dish!.
Cut off narrow strips around the edge off the pastry!. Damp the rim and line with the pastry strips!. Damp the strips and cover the filling with the remaining pastry, pressing down gently to seal!.
Trim flake and flute the edges!. Cut three slits in the centre of the pie!. If you want to!? you could also mark the top of the pie in a diamond pattern using the point of a knife!.
Glaze with the beaten egg or milk!.
Bake on the second shelf from the top of a hot oven!.
220C,425F,Gas No!.7 for 35-45minutes!.
You can make this pie with any filling that you want to come up with!.
CREAM SLICES;
250g/8oz pastry
6-8ozx15ml spoons/6-8 tablespoons raspberry jam (or jam of your choice)
275ml/ half a pint double cream, whipped
Icing sugar, to dredge (sift over the top)
Make the pastry and roll out to a square approximately 30 x 30cm/12x12inch!.
Trim edges and cut squares in half!. Cut into 5cm/2inch width squares!.
Place on a damp baking tray!. Leave to rest in a fridge or cool place for 20 minutes!.
Bake in a preheated oven 220C,425F,GasNo!. 7 for 12-15 minutes!.
Cool on a wire tray!.
Sandwich slices together with cream and jam!.
Dredge with sifted icing sugar!.
Hope you enjoy both of these!?
Www@FoodAQ@Com
STEAK AND KIDNEY PIE;
250g/8oz pastry!.
675g/ 1 and a half lbs stewing steak
225g/8oz ox kidney
Seasoned flour ( some flour put into a bag with salt and ground black pepper )!.
1 onion peeled and sliced
100g/4oz mushrooms
1 beef stock cube dissolved in
275ml/ half a pint hot water
Beaten egg or milk to glaze the top
Trim the stewing steak and cut into cubes!.
Wash the kidney in salt water, remove the core ( the fatty veiny bit in the middle at the bottom ) and cut into small pieces!.
Toss the meat and kidney in seasoned flour!.
Place into a large saucepan with onion, mushrooms and beef stock!.
Season!. Cover, bring to the boil and simmer for 1 and a half - 2hrs!.
Allow to cool!. Fill a 850ml/1 and a half pt oval pie dish with the cooked meat and vegetables!.
Roll out the chilled pastry on a lightly floured surface to an oval 2!.5cm/1in larger all around than the pie dish!.
Cut off narrow strips around the edge off the pastry!. Damp the rim and line with the pastry strips!. Damp the strips and cover the filling with the remaining pastry, pressing down gently to seal!.
Trim flake and flute the edges!. Cut three slits in the centre of the pie!. If you want to!? you could also mark the top of the pie in a diamond pattern using the point of a knife!.
Glaze with the beaten egg or milk!.
Bake on the second shelf from the top of a hot oven!.
220C,425F,Gas No!.7 for 35-45minutes!.
You can make this pie with any filling that you want to come up with!.
CREAM SLICES;
250g/8oz pastry
6-8ozx15ml spoons/6-8 tablespoons raspberry jam (or jam of your choice)
275ml/ half a pint double cream, whipped
Icing sugar, to dredge (sift over the top)
Make the pastry and roll out to a square approximately 30 x 30cm/12x12inch!.
Trim edges and cut squares in half!. Cut into 5cm/2inch width squares!.
Place on a damp baking tray!. Leave to rest in a fridge or cool place for 20 minutes!.
Bake in a preheated oven 220C,425F,GasNo!. 7 for 12-15 minutes!.
Cool on a wire tray!.
Sandwich slices together with cream and jam!.
Dredge with sifted icing sugar!.
Hope you enjoy both of these!?
Www@FoodAQ@Com
BASIC PASTRY FOR PIES
SINGLE PASTRY:
1 1/2 c!. sifted all-purpose flour
1/2 c!. shortening
1/2 tsp!. salt
4-5 tbsp!. cold water
2 tbsp!. butter
DOUBLE PASTRY:
2 c!. sifted all-purpose flour
2/3 c!. shortening
1 tsp!. salt
5-7 tbsp!. cold water
Sift flour and salt together; cut in shortening with pastry blender until pieces are the size of small peas (for extra-tender pastry, cut in half of the shortening until the mixture is like cornmeal--cut in the remaining until the mixture is like small peas)!.
Sprinkle 1 tablespoon water over part of the mixture!. Gently toss with fork; push to side of bowl!. Repeat until all of the mixture is moistened, then form mixture into a small ball!. (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls!.) Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions!. Roll from center to edge until 1/8-inch thick!.
To bake single-crust pie shells: fit pastry into pie plate and trim 1/2 to 1 inch beyond edge!. Fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand!. Prick bottom and sides well with fork!. (If filling and crust are baked together, do not prick!.) Bake in 450 degree oven for 10-12 minutes or until golden brown!.
Www@FoodAQ@Com
SINGLE PASTRY:
1 1/2 c!. sifted all-purpose flour
1/2 c!. shortening
1/2 tsp!. salt
4-5 tbsp!. cold water
2 tbsp!. butter
DOUBLE PASTRY:
2 c!. sifted all-purpose flour
2/3 c!. shortening
1 tsp!. salt
5-7 tbsp!. cold water
Sift flour and salt together; cut in shortening with pastry blender until pieces are the size of small peas (for extra-tender pastry, cut in half of the shortening until the mixture is like cornmeal--cut in the remaining until the mixture is like small peas)!.
Sprinkle 1 tablespoon water over part of the mixture!. Gently toss with fork; push to side of bowl!. Repeat until all of the mixture is moistened, then form mixture into a small ball!. (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls!.) Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions!. Roll from center to edge until 1/8-inch thick!.
To bake single-crust pie shells: fit pastry into pie plate and trim 1/2 to 1 inch beyond edge!. Fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand!. Prick bottom and sides well with fork!. (If filling and crust are baked together, do not prick!.) Bake in 450 degree oven for 10-12 minutes or until golden brown!.
Www@FoodAQ@Com