Pastry Recipes
"Quick and Easy Pastry from Scratch "
Prep Time: 10-15 minutes Degree of Difficulty: Easy
By making your own pastry you open up a whole host of delicious recipes you can easily create if you have plain flour and butter in your pantry. Eggs are sometimes added, along with either a little salt for a savoury pastry or sugar for sweet pastry.
More flavour can be added for special pastry such as cocoa for chocolate pastry which makes lovely cases for a chocolate or plain filling with fruit or nuts. Or coconut goes well with lime curd. Spices or herbs could be added…..but generally a plain short crust pastry is all that is required.
More flavour can be added for special pastry such as cocoa for chocolate pastry which makes lovely cases for a chocolate or plain filling with fruit or nuts. Or coconut goes well with lime curd. Spices or herbs could be added…..but generally a plain short crust pastry is all that is required.
With a food processor it has become so quick and easy to make pastry you will rarely buy it. However, if you don’t own a processor you will have to work a little harder by rubbing the butter into the flour with your fingertips. This was once the only way to make pastry…..so well and truly tried and tested. A little patience is needed though.
Check the Tips for Making Pastry for some helpful hints, as over handling or not having cold bowls, butter and water can make the pastry tough.
You will find several different pastry recipes, and I will be making a list of easy fillings for both savoury and sweet tarts. Enjoy home made tarts, pies and quiches…..it may make it worthwhile to invest in a food processor if you don’t already have one.
Check the Tips for Making Pastry for some helpful hints, as over handling or not having cold bowls, butter and water can make the pastry tough.
You will find several different pastry recipes, and I will be making a list of easy fillings for both savoury and sweet tarts. Enjoy home made tarts, pies and quiches…..it may make it worthwhile to invest in a food processor if you don’t already have one.
Using the proper pans also helps – I suggest some mini pans, normal sized muffin pans and pans with push out bases for large pies and quiches. Personally I don’t use a special quiche pan with the ribbed sides…. but it does give a more professional look.
Be sure to get good quality pans with a nonstick coating. They should last for many years if you look after them. I don’t grease my pans as the pastry comes out without greasing and I can wipe them completely clean with paper towels.
Be sure to get good quality pans with a nonstick coating. They should last for many years if you look after them. I don’t grease my pans as the pastry comes out without greasing and I can wipe them completely clean with paper towels.