Pastry Dough Food

POTATO PASTRY DOUGH

Steps:

• In a mixing bowl, stir together the potatoes, oil, lemon juice, brown sugar and sea salt until well blended.
• Add the flour, baking powder and nutmeg and mix well.
• Divide in half, wrap each half in cling wrap and refrigerate 1 hour.
• Working one half at a time, roll out into a thin circle between sheets of wax paper.
• Turn into a 9" pie plate. Repeat with remaining half of dough.
• Use immediately or wrap well in cling wrap, then heavy duty foil, and freeze up to 6 months.

DANISH PASTRY DOUGH (THE BASE RECIPE)

Steps:

• In a large bowl, add the lukewarm milk and dissolve the fresh yeast. If you normally uses dry yeast, add this together with the all-purpose flour in step 3.
• Add the sugar and a beaten egg. Stir to mix.
• Add the all-purpose flour and the salt. Knead everything into a nice and smooth dough.
• Leave the kneaded dough in the bowl, cover it with some plastic foil and let it rest in the fridge for 15 minutes.
• Using a rolling pin, roll the dough into a flat square measuring 45x45 cm (18x18 inch).
• Use a wire cheese cutter or similar cutting tool to cut very thin slices of the cold butter. You can with advantage place the butter in the freezer for some time to ease the process of cutting thin slices. Place the butter at the center of the dough in an angle of 45 degree to the corners of the rectangle dough. It should look like a diamond in the middle of the dough.
• Fold the four corners over the butter. Make the edges of the folded dough overlapping so that all the butter is sealed inside.
• Again, roll the dough flat using the rolling pin. This time the dough should be a rectangle. Be very gentle; make sure not to break the dough and revealing the butter.
• Now fold 1/3 of the short side over the dough and then fold the other 1/3 over. It is similar to folding a letter, which is to go into an envelope. Wrap the folded dough into plastic foil and let it rest/cool in the fridge for about 15 minutes.
• Continue this procedure with rolling the dough flat and folding it. This rolling and folding process should be done totally 3 times. Remember to let the dough rest in the fridge in between each step. Again, be careful not to break the dough revealing the butter. If you accidentally break the dough try to cover the hole and use a little flour to make sure, the outside of the dough does not get sticky from the butter.
• Now the dough is ready to make any kind of Danish pastry. Find several recipes here on my blog for different traditional Danish Pastry like. Browse the 'Traditional Danish section'

ALL-PURPOSE PASTRY DOUGH (FOR PIES, TARTS OR TURNOVERS)

Steps:

• Combine the flour, sugar, and salt in a large bowl. Cut in the butter and shortening using a pastry blender, two knives, or your hands until the mixture resembles coarse meal. Add the water -- a few tablespoons at a time as necessary -- and mix until just combined.
• Gather dough into a ball and flatten into 2 equal-size disks. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours or overnight. Roll out as directed by recipe.

PASTRY DOUGH

Steps:

• Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
• Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk.
• Wrap dough in plastic wrap and chill until firm, at least 1 hour.
• If you're making two desserts that call for this pastry dough, you can make a double batch.
• Pastry dough can be chilled up to 2 days or frozen, wrapped well, up to 3 months.

BUTTERCRUST PASTRY DOUGH

Steps:

• Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
• Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.

QUICHE CRUST / SHORTCRUST PASTRY FOR PIES

Steps:

• Place flour, salt and butter in a food processor.
• Pulse 10 times or until it looks like breadcrumbs.
• With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
• Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer than 30 seconds at most.
• Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in. Refrigerate for 1 - 3 hours.
• Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)
• Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.
• Gently roll the pastry so it wraps around the rolling pin.
• Unroll it over the quiche pan or pie dish - 23cm / 9".
• Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim).
• Roll the rolling pin across the top to cut off the excess pastry.
• Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).
• Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)
• Bake for 20 minutes, then remove from oven.
• Turn oven DOWN to 180C/350F (or 160C/320F fan).
• Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.
• Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon Quiche, Italian Sausage or your other filling of choice.
• The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.

FLAKY FOOD PROCESSOR PIE CRUST

Steps:

• Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
• With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
• Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
• Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.

PASTRY FOR SINGLE-CRUST PIE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate. , Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of pie plate; flute edge. Fill or bake crust according to recipe directions.

BASIC SHORTCRUST PASTRY

Steps:

• Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
• Knead the dough briefly and gently on a floured surface.
• Wrap in cling film and chill while preparing the filling.

HOW TO MAKE MEAT PIE PASTRY DOUGH

Steps:

• The first step to make meat pastry pie dough is to take 4 cups of plain flour in a large bowl and mix salt and baking powder into it. If you want some sweetness too in the pie, then you can add one teaspoon of sugar into it as well. Knead well with your hands.
• Add some margarine into the mixture. Work it properly into all of the flour until it starts looking like a bowl of breadcrumbs.
• Start adding ice cold water little at a time and keep kneading until you make a stiff ball of dough. If the flour is too hard, add some more water to it, but if it gets too soft and runny, add some more flour to make it stiffer.
• Test the consistency of the dough by slightly pulling the dough and checking its elasticity. It should be elastic enough to come out with a slight pull, but should not stick to your hands.
• Grab a roller pin and flatten the ball of dough on a lightly floured surface. Roll until the dough ball becomes smooth and gets flat to around half inch thickness.
• Use a pot lid or a dough cutter to cut a circle out of the flattened dough, trim off the edges and add your favorite filling in it.
• Take a separate bowl and beat 2 eggs in it.
• Using a basting brush, apply the beaten egg on the dough edge around the filling. This will help the edges to stick to each other when folded. Also use a fork to press the edges and give it the classic shape of a meat pie. Do not forget to brush some beaten egg on the folded dough so that it turns golden brown when cooked.
• Once you have made the pastry dough and filled the filling in it, the trick lies in its cooking and baking too. You might need to cook the pie for around 45 minutes at 180 ºC/350 ºF, but it is important to check it after every 20 minutes. It is also important to place the pastry on a greased plate only, otherwise the dough will stick to the pan and refuse to come off
• Once your meat pie is ready, allow it to cool and serve. Add some homemade Worcestershire sauce to top your delicious pie. Bon apetit.

BASIC PASTRY DOUGH

Steps:

• In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

PASTRY DOUGH

Steps:

• Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps.
• Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

FOOLPROOF SHORTCRUST PASTRY (FOOD PROCESSOR METHOD)

Steps:

• Cut the butter into small cubes and arrange on a small plate. Freeze for 20 minutes.
• Add the flour and salt to a food processor, then pulse to combine. Add the butter and process for 10 continuous seconds, until the mixture looks like coarse breadcrumbs.
• Add the egg and process for 5 seconds. Add the ice water and process for 20 seconds. The dough should now start clumping together. Turn the mixture out onto a work surface. The mixture will easily hold together when pressed. Using your hands, gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.
• If you're making shortcrust pastry right before you need to use it, gather it into a disk, set it on a lightly floured surface, and roll it out to the required size. Ease into a pie or tart pan, lay flat on a baking sheet, or cut out and fit into muffin pans if making tartlets. Refrigerate for 30 minutes to an hour. Use as instructed by the recipe.
• You can alternatively wrap the ball of shortcrust pastry in plastic wrap and refrigerate it for 3 days, or freeze for 1 month.
• Bring refrigerated shortcrust pastry back to room temperature at least 30 minutes before rolling. Thaw frozen shortcrust pastry overnight in the refrigerator, then bring back to room temperature at least 30 minutes before rolling.

FLAKY PASTRY DOUGH

Steps:

• Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
• Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
• Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
• Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
• If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.

PASTRY DOUGH

Steps:

• Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
• Turn out dough onto a work surface. Divide dough into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk.
• Wrap dough in plastic wrap and chill until firm, at least 1 hour.

DANISH PASTRY DOUGH

Steps:

• Warm milk to 110 degrees.
• Sprinkle yeast over milk, let sit for 5 minutes then whisk inches.
• Add eggs and vanilla, whisk until just mixed.
• Put dry ingredients in food processor and pulse to mix.
• Add 3 Tbl of the butter, pulse until butter is well incorporated.
• Put dry ingredients in mixing bowl with dough hook, add wet ingredients and knead until just smooth and no dry spots remain.
• Don't overknead.
• Dough should be slightly wet.
• Place dough on lightly floured sheet pan, shape into rough rectangle, dust top with flour, cover with plastic and refrigerate for 1 hour.
• Roll dough on lightly floured work surface into a 26x13 inch rectangle.
• Position so that short side is closest to you.
• Butter should be soft enough to spread, but not so soft that it is melting.
• Spread butter by hand over lower 2/3 of dough, leaving a 1/2 inch border around side and bottom edges.
• Fold upper 1/3 of dough toward the centerof the rectangle, then fold the lower 2/3 over that.
• Crimp short edges and seam with your fingers to seal in butter.
• Turn dough so that crimped edge is to your right.
• Roll dough to a 21x13 inch rectangle, using only enough flour to keep the dough from sticking.
• Brush off excess flour.
• Fold top 1/3 of dough toward the middle, then lower 2/3 up over that.
• Place on sheetpan, cover and refrigerate for 45 minutes.
• Repeat this process 3 more times refrigerating for 30 minutes between each turn.
• when all turns are complete, place on sheetpan, cover well with plastic and let dough rest overnight in the refrigerator.
• At this point dough can be refrigerated for 2 days or frozen for 2 weeks.

ALL-BUTTER PASTRY DOUGH RECIPE

Steps:

• Cut the butter into small pieces then place into the freezer along with the food processor bowl and blade for about 10 minutes.
• Once the food processor bowl and blade are chilled, add the flour, sugar and salt; pulse a few times to combine.
• Add the chilled pieces of butter and pulse for 1 second about 8 times until it looks crumbly and the butter is the size of peas and the mixture crumbly.
• Use a tablespoon measure to add 3 tablespoons of cold water to the dough, pulse for 1 second; repeat this process until the dough begins to come away from the sides of the bowl and comes together.
• Place the dough on a floured work surface and use your hands to bring it together into a ball, do not knead. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

CREAM CHEESE PASTRY DOUGH

Steps:

• In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The dough may be made 1 day in advance and kept wrapped well and chilled.