Especially for Fi - Sweet Pastry

[binley100]

Sweet Shortcrust Pastry

8oz/225g plain flour
pinch salt
5oz/150g butter or hard marg
1 egg
1 tbsp cold water
1 1/2oz/40g caster sugar..

Use the metal blade
Put the flour,salt and butter (cut into cubes) in the bowl.
Process until it looks like fine breadcrumbs
In a separate bowl beat together the egg and water and add sugar.
Pour into the processor and using pulse (short bursts) blend until mixture starts to form a ball
Tip out onto floured surface and gather it together into a block
Wrap in clingfilm and chill in the fridge for about 30 mins before rolling out or it can be frozen until needed. Defrost overnight in fridge..

[FionaH]

You are an absolute sweetie, will try it and report back xx

[binley100]

Aww shucks.......sugar plum

[FionaH]

Suger plum is soooo much nicer than prunie!

[shirlthegirl43]

That looks super simple binley - but - I have a Kenwood chef and no blade

[binley100]

It won't work with a Kenwood Shirl
But........if you can use the tools you were born with I suggest........
Rub the fat into the flour till like breadcrumbs (with your fingertips)
Make a well in the middle and tip in the egg, water and sugar mix.
Then work the flour and fat into the liquid until combined . You will have to use your fingers tho' a bit like they made bread on River cottage. Then chill as above , then clean your fingernails out

[shirlthegirl43]

Hmm, its the breadcrumb bit that gives me trouble. I guess I could use the K beater to do that bit then the dough hook to make it into pastry - worth a try anyhoo.

Cheers binley.

[FionaH]

Aaaaaargh! Binley I did exactly what you said and it looked like cake mix! I have now added lots more flour, but I guess the sugar egg ratio is now foooobahed! HELP

[Munch]

Oh Fi.... Sounds messy, good luck hun x

[binley100]

Aaaaaargh! Binley I did exactly what you said and it looked like cake mix! I have now added lots more flour, but I guess the sugar egg ratio is now foooobahed! HELP

Exactly how big an egg did you use? A tbsp of water is only 15ml....

Tip it out onto a floured surface and give it a bit of a knead together....then pop it in the fridge for a bit...........

[FionaH]

I have to measure eggs now?!!!

I think I used too much water. Does it matter that the butter was soft spreadable stuff?

Going to start again..........

[binley100]

I did say butter or hard marg, I use a medium egg but not sure how that equates if you gyo eggs...

[FionaH]

It was just Tescos egg Going to try again, sent eldest out in the hail to go buy hard marg

[binley100]

Remember when you put the egg mix in , short sharp bursts til it starts to ball then tip out onto floured surface and squidge together.........

[FionaH]

All sorted now and in the fridge! Thank you oh guru of pastry