BASIC PASTRY DOUGH
This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 4
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).
PASTY PASTRY FOR CORNISH MINERS' PASTIES
This goes with Recipe #230311 and makes the most outstanding pastry crust ever! Lard is the preferred "shortening" and closest to the "original" recipe. But regular shortening will work, too. Although butter would make it very rich, I've NEVER used butter in this. The crust is very light and flakey--but sturdy enough to hold the pasty ingredients; turns a beautiful golden-brown when brushed with milk prior to baking. This recipe can also be used for quiches (weighted down with beans) and pies.
Provided by Debber
Categories Savory Pies
Time 10m
Yield 6-8 pasties, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix dry ingredients in mixing bowl.
- Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
- Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
- Add a bit more water if it seems dry and won't hold together when squeezed lightly.
- Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
- Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
- Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
- Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
- NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !
Nutrition Facts : Calories 529.8, Fat 34.8, SaturatedFat 8.6, Sodium 628.9, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 6.5
PASTRY DOUGH
Basic is best when it comes to piecrust. There's no need to fiddle with this multipurpose flaky pastry. MAKES ENOUGH FOR 1 (9-INCH) SINGLE-CRUST PIE OR 1 (9- TO 11-INCH) TART SHELL http://www.gourmet.com
Provided by mejese313
Categories Dessert
Time 1h10m
Yield 1 pie crust
Number Of Ingredients 5
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.
PASTRY DOUGH
Four ingredients and a quarter of an hour are all that's required to turn out the ultimate pastry dough.
Provided by Andrea Albin
Categories Food Processor Chill Butter Gourmet
Yield Makes 1 (9-to 9 1/2 inch) pie or tart shell
Number Of Ingredients 4
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.
BASIC SHORTCRUST PASTRY
Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
Provided by Good Food team
Categories Dessert, Main course, Side dish, Vegetable
Time 10m
Yield 325g
Number Of Ingredients 3
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.
Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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- Croissants. A type of puff pastry from France, croissants are a rich, flaky roll named for their distinct crescent shape. Typically eaten at breakfast, croissants can be made by layering yeast-leavened dough with butter, and combined with cheese or chocolate.
- Pies. A pie is a baked dish of fruit, meat or vegetables, typically made of a pastry-dough crust and often topped with pastry. While apple pie is a fixture in North American culture, other popular pie flavours include cherry, peach, pecan and blueberry.
- Danishes. A sweet pastry and specialty of Denmark, danishes are a popular breakfast buffet item, available in flavours like apple, cherry, chocolate and cheese.
- Macarons. Macarons (not to be confused with macaroons) are a sweet French meringue-based confection made with egg whites, sugar and almonds, sandwiched around a layer of ganache or buttercream.
- Éclairs. An oblong, hollow pastry made with choux dough and filled with custard or chocolate-flavoured cream, éclairs are a staple at any gourmet bakery or French pâtisserie.
- Strudels. A German type of layered pastry, strudels are made with filo pastry and a filling that is usually sweet. Popular varieties include apple, cheese and sour cherry.
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- Profiteroles. Called cream puffs in the United States, profiteroles are a French dessert made with choux pastry balls filled with whipped cream, pastry cream, custard or ice cream.
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