I need a good pastry recipe to make pasties plz but make it simple plz?!


Question: I don't think most of these posters have actually read the question. The best pastry is shortcrust. 2oz plain flour to 1oz of fat. I use Cookeen, but you could use lard or suet. Rub together, preferably with cold hands, until it looks like breadcrumbs. Add just enough cold water to bind, and roll out. You may like to add a pinch of salt in the mixing. I have to admit I do mine in the Kenwood Chef, with the doughhook, because it doesn't half get your hands messy if you make it manually. In the mixer, it is ready when it doesn't stick to the sides. If you have gone metric, whatever you use, it is 2 to 1. Be easy on the water, you don't want to risk it getting too wet. If you do add too much water, don't just add flour, keep to the same 2 to 1 ratio.
If you are making traditional Cornish pasties, it must be shortcrust pastry, never flaky.


Answers: I don't think most of these posters have actually read the question. The best pastry is shortcrust. 2oz plain flour to 1oz of fat. I use Cookeen, but you could use lard or suet. Rub together, preferably with cold hands, until it looks like breadcrumbs. Add just enough cold water to bind, and roll out. You may like to add a pinch of salt in the mixing. I have to admit I do mine in the Kenwood Chef, with the doughhook, because it doesn't half get your hands messy if you make it manually. In the mixer, it is ready when it doesn't stick to the sides. If you have gone metric, whatever you use, it is 2 to 1. Be easy on the water, you don't want to risk it getting too wet. If you do add too much water, don't just add flour, keep to the same 2 to 1 ratio.
If you are making traditional Cornish pasties, it must be shortcrust pastry, never flaky.

i like tomato,bacon and onion, fry together and then use as pasty filling

Pillsbury Already Crust is the best. There are 2 in a box.

you could make apple pie filling put it in a frozen pie shell and bake. or you could get phyllo dough which is a light flaky doe which is also in the freezer section and make turnovers which is where the dough is cut into squaresand you then place the filling in center fold opposite corners together. both are really easy especially if your short on time.

oh wow a pasty lover. here is one I got from my mother in law.

1 pkg frozen pie dough(Pillsbury)
1lb ground beef lean
1 tsp salt
1/2 tsp pepper
1tsp garlic powder
1 onion chopped
3 potatoes chopped about dime sized

Put the ground beef, salt, pepper, potatoes, onion and garlic powder in a bowl and incorporate. Take a cookie sheet and put one of the pie doughs flat.put half the meat mixture in the center of the pie dough and then flip over and seal the end. It will look like a half moon and do the same with the other.
bake at 350 for an hour. check to see if done approx meat thermometer should be 180.

I think this recipe has been in the family for at least 100 years. but my mother in law tweeked it to be easier.

Flaky pastry is my favourite for pasties although short crust is more tradiditional i think. The simplest thing to do is to by ready made.

If you want to make it youself just go to delia on line, get the in gredients , bung it in a food processor and buzz it til it forms a ball .

Pastie Ingredients
1 Pie crust 4 large Potatoes sliced 1/8" thick
1/2 pound Ground beef raw Salt and pepper to taste
1/4 cup Onion chopped fine

Insructions for Pastie
Roll out pastry until it is approximately " thick and 14" round, put in bottom of 9" pie pan. Add 1/3 of onions, sliced potatoes, 1/3 of onions, salt and pepper, then ground beef, and rest of onions and more salt and pepper. Add top crust, pinch edges together and put 2 slits in top to let steam out while pastie cooks. Bake at 375 for 1 hour.





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