Featured Pinch Tips Video
- 8 oz
- plain or self-raising flour. (8 heaped tbsp)
- 4 oz
- soft margarine
- 2 Tbsp
- cold water
1Sieve the flour and salt together into a mixing bowl.
2Cut the margarine into four and rub into the flour until the mixture looks like fine breadcrumbs.
3Add water and mix well until it clings together.
4Using your finger tips, gather the mixture together to form a firm dough.
5Lightly flour the rolling-pin and board or other surface you will be putting the pastry on.
Roll the pastry out to the required thickness with light, quick, forward strokes.
6Cut and use the pastry as required in the recipe used.
7FOR EXTRA-SHORT PASTRY:
8AT STAGE 2:
Use 5 ounces soft margarine to 8 ounces flour with:
1 tablespoon water (brimming)
1 rounded dessertspoon castor sugar.
9FOR BISCUIT CRUST:
10AT STAGE 2:
Use 5 ounces soft margarine to 8 ounces flour.
AT STAGE 3:
Mix with 1 dessertspoon water and 1 egg yolk, in which is dissolved 1 rounded dessertspoon castor sugar.
11Note: when making any pastry you should follow these 4 basic rules:
1. Keep everything cool - the bowl, the rolling pin, the margarine, water, the mixed dough. And rinse your hands in cold water just before you start.
2. Keep to the amount of water given in the recipe you are using and measure all ingredients accurately.
3. Keep handling and rolling light.
4. Keep the oven temperature fairly hot or hot, according to recipe you use. Pastry needs quick cooking. Turn the oven on and set to the correct temperature 15 minutes before it is needed.
If you follow these basic rules and add a bit of practice, your pastry will be a success every time.