Short crust pastry

[Lily]

I made some mince pies, yesterday. I haven't made any for a few years.  They look nice, smell nice, but, the pastry is not as short as I would have liked it.  OH is taking them to work in his lunch box.

I just used a basic mixture, Butter ( Stork), Flour, and water.

Is there any pastry buffs out there, willing to part with their secret, no fail recipe, for short crust pastry.

Thanking you all in advance
Lily  :)

[Lily]

[BAGGY]

Mum always used to use half fat to flour.  But the fat was 50% marg & 50% lard.  Don't know if that helps. Also,obviously, keep everything as cold as poss.

[Tulipa]

Baggy my Mum did the same and I always have, although I have a wonderful recipe for mince pies with the pastry having lemon rind and ground almonds in, if I can find it I will post it, it is much lighter than my ordinary pastry.

[aquilegia]

I add a tablespoon of oil with the water - seems to make it more elastic and easier to roll. And also a tsp of brown sugar.

after mixing, wrap in cling film and rest in fridge for 20-30mins before rolling.

[beejay]

If I remember correctly, to make pastry shorter you increase the proportion of fat.  Handle carefully & I agree about the resting.

[Lily]

after mixing, wrap in cling film and rest in fridge for 20-30mins before rolling.

I was in a hurry and didn't put it in the fridge.  Didn't think that pastry being so cold would make a difference.  I've seen some recipes where an egg is added. I want a pastry that melts in the mouth. 

I've just made an Apple Cake, it's in the oven as we speak. If that goes wrong I'll be back on the board, with Apple cake queries.  The mixture in the bowl tasted yummy, well you've just got to lick it haven't you.  ;D and there's only me in the house at the moment, so who else is there to offer it to.  It was a very large bowl too.   ;D  ;D  Never mind.

Lily

[Doris_Pinks]

Lily, the shortest one I use is melt in your mouth stuff, make loads every year!
450g/1lb Self Raising Flour
100g/4oz Butter
100g/4oz Hard Margarine
50g/2oz Lard
1 egg seperated
Milk
Mincemeat (1 1/2 lbs)
Caster Sugar

Do the usual rubbing fats to flour, add the egg yolk and enough milk to make a firm dough.
Chill for 20 mins, then carry on making your pies as per usual!
When the lids are on, brush with egg white and sprinkle with caster.
Bake gas 6 for 20 mins or until crisp and golden.
Leave in tins until cold.
To freeze, place  pies in their tins and open freeze, pack into container,
to serve, back into tins gas 6 for 20 mins.

[Lily]

Thanks Doris.  I've printed it off for next time.

I also like the idea by Tulipa, putting Lemon Rind and ground almonds in the pastry.

Lily

[Lily]

  I've just made an Apple Cake, it's in the oven as we speak. If that goes wrong I'll be back on the board, with Apple cake queries.

I have just taken out, some buns made from the left over cake mixture.  And they taste fine, a little sweet but they're OK.  As this mixture called for plain flour, the buns didn't rise, so look a little sad, in fact very sad  :-[ - I could build a little pond in the centre, they've dropped so much  ;D  ;D .  But, I don't eat with my eyes and therefore they are OK.  I just hope the cake turns out a lot better as my lottie friend is coming round tonight and I was going to offer her some.  I'll turn the cake upside down and no-one will notice. ;D  ;D  ;D

Lily

[Doris_Pinks]

Fill "the pond" with double cream! YUM ;D  ;D

[myrtle]

I make a sweet pastry, Paté sucre if we are being posh, for things like mince pies and jam tarts.

Half fat to flour as before, butter, marge, lard or a combination.
The same weight of icing sugar. ie. if you use 4oz fat use 4oz icing sugar.

Cold water and an egg yolk to mix.

[Mrs Ava]

Does the lard make a difference?  I ask because I adore that melt in the mouth pastry that you get from good shop bought pies,  but can never get it quite right  I always use an egg and icing sugar, but as I never have lard in the fridge I use all butter.......

[Doris_Pinks]

I think lard does make a difference EJ, my Nan and my Mum always made hers 25% butter, 25% Lard and 50% Plain Flour, not good if you are a veggie though! ;D

[BAGGY]

Sis No 2 is a veggie and you can get white flora - looks like lard and comes in a cardboard butter dish thingy. She always uses 1/2 that and 1/2 marg (veg) to flour and her pastry is scrum-diddly-yumptious.  It must work.  Her son (also veggie) when quite small had marmalade toast with it whne he made his own brekkie and awas feeling very grown up.  Doesn't bear thinking about eh ?

[Tulipa]

Found it...

For 24 mince pies:

275g (10oz) plain flour
25g (1oz) ground almonds
175g (6oz) butter
75g (3oz) castor sugar
rind of half lemon
1 egg yolk
3tblspn milk

Sift the flour and add the ground almonds.
Rub in the butter.
Add the sugar and grated lemon rind.
Lightly mix the egg yolk and the milk and stir into the dry ingredients.
Mix to a firm dough, turn out on to a lightly floured board and knead until smooth
Chill for 30 minutes before using.

Cook for 15-20minutes in a hot oven 200'C, 400'F or Gas mark 6

If I am feeling very naughty I cut star shapes out of the top piece of pastry then when they come out of the oven dot with brandy butter which melts into the mincemeat - yum!

I am on a diet this year so must be good...

[Doris_Pinks]

Baggy that made my stomach churn!! Mind you as a young un my Nan used to give us dripping on toast with a sprinkling of salt! :o  :o   :o
Tulippa they sound delish

[Delilah]

I use half fat to flour and half the fat is butter the other half lard, this is what I believe make sthe pastry melt in the mouth.  Also add splash of sugar for a sweet pastry.

Am going to try your recipe Tullipa this year though cos I always have some leftover ground almonds after making the marzipan for Christmas Cake - sounds yummy!!!!!

[Mrs Ava]

Right, lard and lemons on my Thursday emergency nip to Asda to get a few bits shopping list!  ;D

[Doris_Pinks]

can I give you a list for me now our Morrisons has closed??.............pretty please?? ;D

[Derekthefox]

I have just scrolled through all these posts and had a wonderful time  ;D

Thank you all !!!

Derekthefox :D