This will help to incorporate air into the pastry to give it a light texture. Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. It makes me less inadequate …. You can make a shortcrust-like pastry with self-raising flour, however it will have more of a cakey consistency than a normal pastry consistency. 8 oz self-raising flour pinch salt 1 oz caster sugar 2 oz butter 2 oz block margarine 1 oz lard 1 egg yolk milk, to mix Method Sift the flour, salt and caster sugar (if using) into a mixing bowl. Behold, the 3 ingredient pie crust with self rising flour. For larger amounts, increase the ingredients in proportion. Replace some of the flour with ground almonds or hazelnuts for a delicious sweet pastry. Add the water and blitz again in short bursts until the mixture comes together to form a dough. As a finishing touch brush the rest of the egg onto the pastry to give it a golden colour. Lift your hand up from the bowl. It is easier to add a little more water to pastry when bringing together to form a dough, than it is to rectify if you add too much, so add most, but not all, of the water. I use a lightly salted butter for all my cooking. I’m glad you buy puff pastry too. It should be quite dry and it is necessary to always sieve before use to remove any lumps and introduce air. Post was not sent - check your email addresses! Around 2 to 3 cups of self-raising flour will make enough pastry for a large pie crust. Recipe Box; Bakers Hotline; Ingredient Weight Chart; How to Measure Flour; Recipe Success Guide This it will help to incorporate air into the pastry to give it a light texture. That said when needs must I would maybe try making it with self-raising flour but be prepared for the pastry … Gradually increase the speed until the pastry comes together in a ball. Sweet shortcrust (makes just over 350g): 225 g plain flour, pinch of salt, 100g butter, 15g white cooking fat, 25g caster sugar, 3 tbsp cold milk. All pastry will shrink slightly as the water used to bind the pastry evaporates during baking and also the glutens in the flour will shrink back during baking. Sprinkle over the water and cut it through the dough with a table knife, until it all clings together and the mixture leaves the sides of the bowl. Take care not to over work the pastry or it will become tough. The butter to fat ratio may vary according to the recipe to make a shorter, more crumbly texture or richer flavour but the method is the same. I am all for ease when it comes to cooking, but I won’t compromise on quality or taste which is why I make most recipes that we eat from scratch. Hello Bob, You can make shortcrust pastry with self-raising flour. Learn how your comment data is processed. It is possible to make shortcrust pastry with self-raising flour, however. Will anything bad happen if I use it to make pastry? My pastry case shrunk when I baked it. 100g plain or self-raising flour. ¼ cup cold water. I rarely make puff pastry as it’s so much easier to buy a good all-butter puff ready-made, but making shortcrust is quick and easy, especially if you have a food processor. For a basic shortcrust pastry you will need: 2 Cups (8 oz, 225g) self-rising flour (self raising) or all-purpose flour plus 1 1/2 teaspoons baking powder. I used to be a dreadful pastry cook, but really find this works: weigh flour and put in fridge whilst sorting other stuff out, 10 minutes upwards make pastry, chill in fridge, 30 minutes upwards roll out into dish and chill again, 30 minutes upwards this last bit is more difficult for something like pasties, but I can fit most of of tart tins in. Not everyone is. Remove, knead lightly and wrap in clingfilm. It might seem old using part self-raising gluten free flour, but it makes a lighter pastry. frozen corn, garlic powder, tuna, puff pastry, chives, mozzarella and 4 more. In either case, turn the pastry onto a lightly floured board and knead briefly to remove any cracks. Replies to my comments Mold pie pastry into 2 or 3, put in the bowl, cover with cling film and put in the fridge to rest for 30 minutes. Rub it in using your fingertips, lifting it up and letting it fall back into the bowl. Method: If working by hand, sift the flour and salt into a bowl. Gluten free pastry can be difficult to make but here is my fool proof recipe - it hasn't failed me yet. Holiday Classics; Easy Homemade Meals; Recipes to Bake With Kids; 5 Ingredients or Fewer; Sourdough Discard Recipes — View All Recipe Collections; Resources. 25g white cooking fat. Measure all of your ingredients and prepare your equipment. The amount of water needed may vary slightly from time to time. If you’re not using a food processor, work on a cool surface, quickly and lightly. your pastry and allow to rest for at least 15 minutes before rolling out and using as required. Your email address will not be published. Why not subscribe to Recipes Made Easy for my weekly newsletter. 200g self-raising flour. These are the basic instructions. Assemble and bake. Place flour in a bowl. ( Log Out / I use butter and white cooking fat or lard in equal measures for a basic shortcrust. This Pastry does 'puff' up slightly, though not as much as traditional puff or rough puff. This quantity of pastry is sufficient for the top and base of an 18cm/7” pie, a large baking tray or 24 small tarts. Sorry, your blog cannot share posts by email. Do not stretch or pull the pastry when rolling as it will loose its shape when baked. Does anyone make filo? This is a handy tip too for anyone who’s a bit heavy-handed when it comes to making pastry (that’d be me). Our best for cake pastry flour is made from soft wheat. Ingredients: 4oz Self raising flour. Continue rubbing in until the mixture resembles fine bread crumbs. Use for mince pies: Makes 21 mince pies. I created this recipe partially by accident when all we had on hand was self rising flour, and now it’s my very favorite pie crust, ever. Form into a disc, wrap and chill in the fridge for at least 1 hour before using. Pastry Ingredients Pastry Flour: Use good quality flour for pastry making. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Pastry; Pie; Scones — See All Categories; Collections. It should be quite dry and it is necessary to always sieve before use to remove any lumps and introduce air. Tasty! Can you use self raising flour for pasta? However, it is worth noting that if you do use SR flour it is very easy to overwork creating a tough pastry. I’ve just bought some spelt flour to experiment with (I’m a bit behind the times here) so it’s interesting to hear your views on it, thanks. So long as the pastry hasn’t become too warm while making, I find 15 minutes in a cool place is sufficient. You must be very light of hand which is always a big plus when it comes to making a successful pastry. ( Log Out / Our answer. Using your fingers rub in the butter. Cut the butter and cooking fat into small pieces and add it to the flour. I will be busy again this Christmas making tarts for the family. Then add 2 tablespoons of cornflour and 1 tablespoon of icing sugar for sweet pastry … tough. Even while I was making it, I thought I was insane. Shortcrust is a term that encompasses a few different types of pastry. How to Make Jam Tarts. It may be a little more difficult to roll but will give a light, short result. 100g butter. Brodie Xxx Cake Pastry Self Raising Flour 2 5kg Walmart brodie self rising cake and pastry flour is important information accompanied by photo and HD pictures sourced from all websites in the world. Add the egg bit by bit mixing with your hands until evenly moistened. 1oz hard butter substitute (i.e. Short crust pastry is easy to make and is the first thing you need to make many delicious pies, flans and pastries. Change ), You are commenting using your Google account. Add cold water and stir in with a knife blade to make a firm dough. I find the chilling after rolling far more important if you want to avoid shrinkage, so don’t skip that step. Self-raising flour can be used for short crust or suet pastry but better results are obtained if plain flour is used for richer pastries. Rub in the butter, margarine and lard with the finger ... before using. Gluten Free Shortcrust Pastry. coconut flour, salt, vanilla extract, olive oil, eggs, erythritol and 1 more Pie Crust Basics - Traditional Pie Crust + GF (with sourdough option) Circeo Nous ice cold water, sea salt, all-purpose flour, apple cider vinegar and 2 more Cool in fridge for 30 minutes before using. Basically, it means crumbly. I do love homemade pastry, especially if it’s a little bit rustic looking and crumbly! Cover your pastry and allow to rest for at least 15 minutes before rolling out and using as required. If you use unsalted butter add a pinch of salt to the pastry with the flour. It always shrinks even the ready rolled stuff. Cut out circles of pastry, fill with mincemeat and secure pastry … Allow the dough to rest for 15-20 minutes before rolling out, or form into a flattened ball, wrap tightly in clingfilm and refrigerate. Jam tarts are a tasty snack that can be made sweet or savory, depending on your preferred flavoring. * I’ve amended this post slightly to reflect my increased experience since I first wrote it, so if you’re returning to it you may find a few minor changes. Try to use just your finger tips and use a light rubbing movement to break up the butter into smaller pieces and mix into the flour. They are just as good served cold as part of a ploughman’s platter with cherry tomatoes, pickled onions, a … Continue until the mixture looks like fine breadcrumbs, with no loose flour left in the bowl. tough. You get Pâte Brisée, which is a basic shortcrust pastry made with a fat to flour ratio of 1:2 and water to bind. It works best for quiches or smaller pies, where you can press it into shapes or tins to avoid breaking. I would love to know how you got on – Tag me on Instagram or Twitter. Lift your hand up from the bowl. Remove from refrigerator. Change ), You are commenting using your Twitter account. Change ). This is the basic method for all short pastries. Try to use just your finger tips and use a light rubbing movement to break up the butter into smaller pieces and mix into the flour. All Place the flour and butter (cut into cubes) in the bowl of the processor and blitz in short bursts until the mixture resembles fine breadcrumbs. Pinch of salt - about 1/4 teaspoon Just follow these easy step by step instructions with plenty of hints and tips to help you along the way. Flour for Pastry Making: Use good quality flour for pastry making if you can. Please don’t wince. Angela x. While you can use SR flour to make pastry it will not be a true shortcrust. self raising flour, dried cranberries, caster sugar, sour cherries and 9 more. If you’re using a food processor, put the sifted flour and salt into the bowl, add the cubed fats, clamp on the lid and process briefly until the mixture resembles fine breadcrumbs. Make more than enough self-raising flour and store the remainder. I find shop brought shortcrust always shrinks. Or follow me on Instagram, Twitter and Facebook to never miss a recipe. Method. Handle the pastry as gently as possible. You will not need all of it. (ok i did when I was a college). It does not puff up during baking because it usually contains no leavening agent. Required fields are marked *. Weigh out the 1lb self raising flour and remove 3 tablespoons if you are making sweet pastry, 2 tablespoons if you are making savoury. Turn off the machine, add the water through the hole in the top and pulse until just before it comes together into a ball.. Thinly roll out the pastry for pies tarts etc. It does not puff up during baking because it usually contains no leavening agent. The pastry may also have been overstretched when it was rolled out. Continue rubbing in until the mixture resembles fine breadcrumbs. If it is too warm the butter will begin to melt as you rub it in and will make the pastry oily. Stay safe your self x, Hi Jackie I’m just wondering if I can use self raising flour instead of plain as I have run out and with this virus around I can’t go out for 12wks my next shopping day is in a week I need to do my pastries today for your bakewell tart’s and Chorley cakes thxs x, forHi You really need to use plain flour for shortcrust pastry the best results. If you haven’t tried it before, with a little practice you will soon be making perfect light crumbly pastry. I have various versions for gluten free pastry but this is an easy version which makes use of ready prepared gluten free flour mix. Pinch of salt (about 1/4 tspn) 25g butter. Use a gentle squeezing motion to bring the pastry together, adding the remaining water if the mixture seems too dry. Over worked pastry will become tough.This is also true when making pastry in a food processor. That’s the pie pastry done. Enriched shortcrust (enough to top a large pie): 225g plain flour, 1/2 tspn salt, 110g butter, 40g white cooking fat, 1 egg plus 1 egg yolk. The types of flour and fat you use will make a big difference to the finished product. Now I make my pastry with all butter as I like the flavour. Pastry: Plain flour: Find out our top tips for getting perfect pastry in our step-by-step photographic guide: Pizza: Strong flour AKA breadmaking flour: Get the children in your life into the kitchen baking these delicious funny face pizzas: Scones: Self-raising flour OR strong flour: Conventional wisdom suggests using self-raising flour. Hi I have always used self raising flour for my shortcrust pastry and have always had good comments saying how it is so light and melts in your mouth. 125g Plain Flour ; 100g Self Raising Flour ; 100g Butter; Salt; Water; 1tsp Vanilla Extract (for sweet shortcrust pastry only) The addition of self raising flour, is the ‘quite by accident’ I am talking about. Using self-raising flour can cause the pastry to rise to much during baking and then collapse again making it. Pastry needs time to rest before it is rolled out and baked. Blend a pinch of salt and 1 tsp of baking powder per cup of flour. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. If you want to make mince pies or a base for tray bakes you will want to double the mix. And it tastes so much better than shop-bought. If you use butter straight from the fridge you may find it a little harder to rub in, so slightly warmer butter if fine. If you chill the pastry too much you will find it is hard to roll out. She has written over 15 cookery books, in addition to writing for several major magazines. Use the dropdown above to be notified of followup comments via e-mail. SHORTCRUST PASTRY (SAVOURY) Ingredients. As soon as it comes together to form a dough, stop processing as it can quickly become over worked. ( Log Out / Copyright © 2021 Recipes Made Easy on the Foodie Pro Theme, A basic shortcrust pastry suitable to use in both sweet or savoury dishes. Pie filling too hot when covered by the pastry, No vent to allow steam to escape from a pie. Using self-raising flour can cause the pastry to rise to much during baking and then collapse again making it. Beat the egg and extra yolk with 2 tbsp cold water and blend into the pastry, kneading it in the bowl until it leaves the sides clean. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. General rule of thumb for shortcrust pastry is to use cold ingredients and keep the pastry cold while making and resting. stork) 1oz white vegetable fat or lard (i.e. An egg yolk instead of some of the water will make a richer pastry. For a sweet pastry, stir in a little caster or icing sugar after rubbing in the butter. Don't subscribe Cut the butter into cubes and add to the flour. Shortcrust Pastry Makes 400g pastry Work quickly with these simple ingredients to make versatile shortcrust pastry that can be used with a wide variety of sweet and savoury fillings. Best wishes. I find using SR makes a more cake textured pastry which can none the less be very nice. I cannot claim this as my own, but it is one my mother taught to me when young.....I find it very useful. Nigella's Shortcrust Pastry recipe (from HOW TO EAT and the pastry for the Star-Topped Mince Pies both use UK plain flour, or Nigella also suggests in HOW TO EAT using 00 pasta flour. I’m going to make some simple jam tarts. Jacqui, I love making my own pastry too Jacqui, it’s so much cheaper than shop bought and satifying to make too (though I do usually draw the line at puff and definitely at filo!) And lightly puff pastry but better results are obtained if plain flour, it! Allow steam to escape from a pie to writing for several major magazines or Twitter base of tart... 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