Pastry



Cookery Book

Basic rules for making good pastry

1. Keep pastry cool.
2. Handle pastry lightly.
3. Bake pastry in a hot oven.

There are six types of pastry; -
A. Short pastry, Use Self Raisin Flour.
B. Ruff Puff pastry, Use Self Raisin Flour.
C. Suet pastry, Use Self Raisin Flour.
D. Flaky pastry, Use Plain Flour.
E. Hot water crust pastry, Use Plain Flour.
F. Choux pastry, Use Plain Flour.

Short pastry is the most popular of all pastries, it is easier and quicker to make than the richer pastries. Equally useful for sweet and savoury dishes, short pastry is traditionally prepared by lightly rubbing in fat with the fingertips, until the mixture looks like breadcrumbs. By lifting the flour it out of the bowl and allowing it fail through the fingers ensure a good mixture, then add enough very cold water to make a stiff paste, using a knife or similar.


Short Pastry, 8 oz. basic recipe

8. oz. Self-Raisin Flour
2. oz. Lard
2.oz. Margarine
Half a teaspoon of salt
Cold water [about 8 teaspoons]
1.oz. Caster sugar [optional for sweet pastry]

Mix flour and salt in a basin, rub in lard and margarine.
Using a knife to cut and stir, mix with the cold water to form a stiff paste.
Turn the dough onto a floured board or worktop and roll out.


Ruff Puff Pastry, 8. oz. basic recipe

This is the second most popular pastry, not difficult to make and suitable for sausage rolls, meat or fruit pie etc. It can be used in place of flaky or short pastry, always bake in a hot oven.
8. oz. Self Raisin Flour
5. oz. Lard or margarine
Half teaspoon of salt
Cold water [quarter pint approx.]

Mix flour and salt in a basin, cut into piece and add lard or margarine.
Stir in with a knife or similar [do not rub in].
Mix into a stiff paste with the cold water.
Turn onto a floured worktop and roll out into narrow strips, fold into three, turn so that the longest length faces and roll out again, repeat three times.
Leave pastry to rest for about 15 minutes, then roll into the shape required.
Always take care to roll away from your body, and do not break the small air bubbles that form.
In hot weather allow the pastry to rest for about 20-30 minutes in a refrigerator or cool place before use.


Suet Pastry, 8. oz. basic recipe

Steak and kidney pudding, steamed fruit or jam puddings are made with suet pastry and are regarded as winter dishes. Easy to make, suet pastry depends for its light spongy texture on the correct mixing and cooking.

Beef kidney suet is best, being firmer and easier to grate, packets can be bought.
Suet pastry is usually cooked by boiling or steaming, it is important to ensure the water is always boiling, also ensure that any water used to top up is also boiling.
Cover steamed puddings with greased paper or cooking foil to prevent condensation falling into the pudding.
This pastry can also be used for crispy puddings or suet roll, serve without delay.

8. oz. Basic recipe

8. oz. Self-Raisin Flour
4. oz. Shredded suet [or packet suet]
Quarter teaspoon salt
Quart teaspoon Cold water

Mix the flour, suet and salt in a bowl, add cold water to make a stiff dough.
Turn the dough onto a floured worktop, kneed very lightly and gently roll out, then allow to rest a few minutes before using.


Flaky Pastry, 8. oz basic recipe

Flaky pastry calls for a little care and trouble in making than Ruff Puff pastry, but foe special pies and pastries it is well worth the trouble and produces a light crispy crust. Cool working conditions and a skill with the rolling pin are both important, the object being to blend thin layers of fat between the layers of dough encasing as much air as possible. When placed in a hot oven, this air expands and lifts each thin layer of pastry up separately, so plain flour is used. The dough is more ‘sticky than “Ruff Puff”, therefore extra flour is needed when rolling out. Brush off the surplus flour before folding to ensure correct ratio is maintained. Before rolling, lightly seal the folded edges with the rolling pin, to ensure the fat does not come through. To glaze, brush the surface of the pastry, not the sides as this would prevent the dough rising.
Always bake in a hot oven.

8. oz. Self-Raisin Flour
6. oz. Fat [equal amount of lard and margarine]
Half a teaspoon of lemon juice [optional]
Pinch of salt
Quarter pint of cold water

Mix the flour and salt in a bowl.
Blend the fats together and divide into four portions.
Rub one portion of the fat into the flour and add the lemon juice and enough cold water to form an “elastic” dough.
Turn the mixture onto a well-floured board and roll out into rectangular strips.
Cover two-thirds of the pastry rectangle with additional “knobs” of fat.
Fold the pastry into three by bring the end without fat to the centre, then folding down the other third.
Press together the edges of the pastry together with your fingers, and ensure the folds are to the right and left side and roll out lightly.
Repeat the previous operation twice more to use up the remaining two portions of dough.
Fold the pastry and leave in a cold place for at least 60 minutes before rolling out the required shape.


Hot Water Crust Pastry, 8. oz. basic recipe

This requires a stronger dough and is make a completely different way in that it is mixed hot moulded into shape with the hands. This method produces a partly cooked dough of sufficient strength to keeps its shape unsupported during the extended baking time.

8. oz. Plain flour
3. oz. Lard
Half at teaspoon of salt
4. Tablespoons of water

Mix flour and salt in a bowl hollow out the centre.
2. Boil the water and lard together, and add to flour mixture without delay and mix.
3. Knead with hands until the dough is soft and pliable. Do not allow the dough to become cold before use, as it will crack when shaping.


Choux Pastry, 4.oz. basic recipe

4. oz. Plain flour
2. oz. Butter or margarine
3. Eggs
Quart pint of water

Place fat in water and melt over a gentle heat, then bring to the boil.
Remove from the heat and mix in the flour.
Return to the heat and stir until the mixture forms a ball in the middle of the pan.
Allow to cool.
Lightly whisk the eggs and beat them thoroughly into the mixture with a wooden spoon, a little at a time.

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