Sweet Pastry
"Made in Minutes in a Food Processor "
Prep Time: 7 minutes Cooking Time: 12-15 minutes + Degree of Difficulty: Easy
Making you own pastry is not only much cheaper than buying it, it has a delicious crisp texture and a buttery delicious flavour you can't quite match with bought pastry. Check Tips for Making Pastry if you need some guidance. A couple of batches of these sweet pastry cases will keep for weeks and you can fill them with a range of delicious creamy fillings and have a dessert or sweet to go with coffee ready in minutes.
You don't need to make small cases of course. Sweet Pastry works well in large pies and tarts equally well.
You don't need to make small cases of course. Sweet Pastry works well in large pies and tarts equally well.
Ingredients
1 ½ cups plain flour
3 tablespoons caster sugar
115 grams cold butter, cut into cubes
1 egg yolk
½ teaspoon vanilla essence
1-2 tablespoons of iced water
3 tablespoons caster sugar
115 grams cold butter, cut into cubes
1 egg yolk
½ teaspoon vanilla essence
1-2 tablespoons of iced water
Method
1) If your pans need it spray with oil (use something with no flavour such as canola or bran oil)
2) Place the flour, sugar and butter in the food processor and process 10 – 20 seconds until it looks like fine breadcrumbs
3) Using the pulse feature, add the vanilla, egg yolk and water – 1 tablespoon at a time to ensure you need all the water
4) When the ingredients form a ball turn off the processor
5) If you plan to roll your pastry flatten into a disk, wrap in cling film and place in freezer ( 10 – 15 minutes) or fridge ( 30 minutes) before rolling out
6) If you plan to use my easy method you do the cases in the tray and then place in the fridge or freezer
7) Prick the bases with a fork before baking to prevent shrinkage
8) Bake at 180oC for 12 – 15 minutes until light golden in colour and hard to touch. If required cover with tinfoil (aluminum paper) for the last few minutes
9) Cool in the pan then tip upside down over a wire rack and they should fall out
10) Store in an airtight container
2) Place the flour, sugar and butter in the food processor and process 10 – 20 seconds until it looks like fine breadcrumbs
3) Using the pulse feature, add the vanilla, egg yolk and water – 1 tablespoon at a time to ensure you need all the water
4) When the ingredients form a ball turn off the processor
5) If you plan to roll your pastry flatten into a disk, wrap in cling film and place in freezer ( 10 – 15 minutes) or fridge ( 30 minutes) before rolling out
6) If you plan to use my easy method you do the cases in the tray and then place in the fridge or freezer
7) Prick the bases with a fork before baking to prevent shrinkage
8) Bake at 180oC for 12 – 15 minutes until light golden in colour and hard to touch. If required cover with tinfoil (aluminum paper) for the last few minutes
9) Cool in the pan then tip upside down over a wire rack and they should fall out
10) Store in an airtight container