Emergency pastry help needed

[Jeanied]

Good on you Bob - having schlepped through miles of Newcastle slush to get t'shopping in - one appreciates the idea of a well stocked - or even partially stocked - larder and a bit of enterprise to make some good things to eat!! You have to have mince pies for Crimbo!!

[binley100]

This is mine but its for a food processor
8oz plain flour
pinch salt
5oz butter
1 egg
11/2oz caster sugar
1 tbsp ice cold water

With metal blade process flour, salt,and butter untill it resembles breadcrumbs. Beat egg and water together and pour into proccessor. Blend with about 4 pulses till forms a ball. Wrap in clingfilm and chill.

Really fast and rolls out quite thin. Nice crumbly texture when cooked.
I know its for a food processor but I'm sure it could be made by hand as well.

[bobleponge]

I have one of those new fangled thingy's Binley, I shall try that one out too.

[kirsty b]

I made some 'Delia' sausage rolls yesterday - using her grated butter method in the pastry - pastry was great: but her suggestion of putting grated onion in the sausage meat has made some rather onion-y sausage rolls - birds are getting the rest!

I have been searching for that pastry recipe and haven't found it! Culd you post it please? pretty please?

[Jeanied]

Sorry Kirsty - I went to bed early last night and missed your post above.
Delia's rough puff pastry recipe was put up by Hazel at the Hill in her sausage roll recipe thread. Here it is - as I said the pastry was really nice but I got indigestion from the way she did the sausage meat!! You could use the pastry for sweet as well as savoury I reckon. Delia's recipe

[kirsty b]

Lovely, thanks. It was quiet on the ward last night, so I had time to go on t'internet. Don't usually get a chance

[Scottishnewbie]

Unbelievably easy mince pies with butter

I lost count of how many times I've made these and everyone that has them tells me they are the best mince pies they've ever tasted. And so easy to make. I add a wee bit of the egg as I find it too dry to work with otherwise.

Also use my own green tomato mincemeat I made with my glut of blighted toms earlier in the year

[ohbeary]

As long as your ratios are 4 flour (can include ground almonds/hazels/walnuts[aquired taste]/cocoa powder), 3 fat, 2 sugar, 1 egg you should be ok, rub fat and flour together, mix egg and sugar together then combine to a smooth dough adjust if sticky(remember it will continue to absorb liquid!)and rest, avoid over working (at all times!)(oh and the pastry!), cool hands in deep freeze!, (have large brandy, to avoid complete loss of circulation!), roll out gently on just enough flour to avoid sticking,(sample "rumtopf" liqour to maintain circulation), cut disc's slightly larger than bun tray holes, lightly grease and flour bun trays, (check oringinal spirits used for "rumtopf" to see how they compare with finished fruity product!), stir a little extra brandy or whiskey into mince meat (check both for flavour compatability), pat forehead with dry kitchen roll to remove alcohol sweat, return hands to deep freeze or place "Kool box" ice pack in apron pocket for instant cooling during pastry rolling, have large brandy to prevent hypothermia, (if at this point you are feeling little unsteady, lie on table to recuperate, as floor is now littered with empty bottles and discarded "rumtopf fruit" and will not be comfortable!, whilst resting try to come up with good explanation for wet patch on apron caused by condensation on icepack, also for lack of dinner or mince pies!!).





Forwarded from "Sunnyside" Care Facility for the chronically dipsomaniacle.
Pete Sartissed, Superintendant.