Perfect Pastry
Have you ever wondered how to make Perfect Pastry that melts in your mouth!
This recipe was given to me by my Mother in law who taught me the secret of making perfect pastry!
Ingredients:
8 ounces = approx. 230 grams of Self Raising flour
4 ounces = approx. 115 grams of lard (you can use Margarine if you must but Lard is better)
About 20ml cold water
Pinch of salt
Method:
Sift the flour and salt into a large mixing bowl.
Add the lard and chop it up roughly with a knife.
With cool fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs.
Add 2 tablespoons (20ml) of cold water and then, using a knife, mix lightly into a dough.
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Add a little more water if necessary drop by drop but be careful not to add too much because that is the 'key' to light pastry.
The dough should not be sticky.
Using your hands press the dough together.
Then roll lightly with a rolling pin on a lightly floured surface.
If it is difficult to roll ie.crumbly you know your pastry is going to be perfect!
Shortcrust pastry is the most common type of pastry, used for both sweet and savoury pies, tarts, pasties and quiches.
All the ingredients need to be kept cool and handled as little as possible. BAKE at 425F or 214C GAS MARK 7
So you think you can't cook! It's so easy really anyone can do it!!!