Tag: the blog issue

So, let’s start with a real basic – necessary for all baking –Traditional Pastry.

In my opinion the best mix to use is not the one you’ll see in all the cookery books from Delia to Paul Hollywood; it’s mine!

This is (roughly): 

Rubbed in by hand as I always did in my early years. It wasn’t until much later in life when I could afford a food processor, a Magimix. This remains to today my pride and joy (other brands and makes are available!). 

For sweet pastry add icing sugar (two tablespoons per pound [454g] of flour), stirred into the initial dry mixing.  

Something to note is that my measurements can sometimes be quite approximate and a bit mixed. I am a great believer in having recipes as a basis to work from; if they need changing then do so to meet your own tastes or requirements. 

For savoury pastry grated cheese, seeds, herbs and/or spices can be added, again to the dry mix.  

A beaten egg and cold water solution is used to bind the bread crumb like mix together. Always do this by hand – that is with a large flat-bladed (palette) knife with a cutting action across the mix. Add the liquid little-by-little, DO NOT add too much!  

Sprinkle –> Cut –> Mix 

until everything is just coming together. Then, use your had to gently make a ball of dough. Now we are ready for Rolling Out. 

Sprinkle your work surface with semolina and flour (Yes! It gives the pastry a nice crunch) – use just flour if semiolina isn’t in your store cupboard. Place the dough ball on the surface and press gently with the side of your hand to flatten out. Next, using a rolling pin (preferably a long one with handles, lightly floured) gently roll out the dough, turning often, until you have a reasonably thin rectangle or circle to the shape of your plate or dish. Leave dough slightly thicker for a top crust. 

Even suitable for vegans…

My youngest granddaughter is vegan, so I now make a version of the pastry for her – which the rest of the family say is as good and as tasty as my tried and trusted one.

Trex and Cookeen are the plant-based fats I’ve found to be best suited, although I’m sure many others are available. I’ve rubbed this with a half plain / half wholemeal self-raising mix (salt as in traditional pastry).  

If you’ve read any of my life tales – then you’ll know I’d love to be demonstrating my methods. Nothing beats face-to-face and doing, not just talking. My eldest granddaughter (who understands this new fangled internet stuff!) suggested the blog and, you know what, I do feel as if I’m speaking to you – if anyone is actually taking any notice of course! 

I’m leaving you now but I’ll be back – perhaps talking about scones (a similar method to pastry) and suet crust (traditionally used for meat based pies).  

Bye for now. Definitely au revoir and not adieu.