Quick and Easy Pastry

Quick and Easy Pastry

 

I have always been scared stiff of pastry. Not of eating it, but of making it.  Making one’s own pastry had always seemed the lofty heights of home-baking.

What a load of nonsense! This has to be the simplest thing, after flatbreads, that I have made. Really good butter pastry is not cheap to make (or buy ready-made come to that), but it is quick, easy and yummy.

Any recipe which contains 5 or fewer ingredients, takes 15 minutes or less to prepare, and which involves no (or very little) kneading, has my vote!

This recipe works fine with spelt flour, and comes courtesy of Shaun Hill‘s Merchant House Cookbook.

Quick and Easy Pastry

Stir 1 medium or large egg together with 160g (5 1/2 oz or 1 1/4 stick) of softened butter.

Pastry Collage1

Then mix this together with 250g (9oz or 2 cups) plain flour and 1 tsp salt. When almost amalgamated , add 1 tbsp milk and make sure it is well mixed. Knead it just a few times.

Pastry Collage 3 copy

Rest the pastry for at least one hour (preferably in the fridge for easier rolling-out).

If you’re baking a tart or pie, roll out your pastry and line the tin or dish with it, then brush with a little beaten egg and bake blind for ten minutes at 200 degrees before adding your filling. If your rolled-out pastry is falling apart when you lift it up, never fear, this is normal. Try cutting it into strips or smaller sections and then squidging it back together once it’s in the dish. Remember, Mary Berry is not coming for dinner, and it will taste just as delicious.

Pastry Collage 2

For my Tarte Provençale above (aka Posh Pizza):

Spread some Dijon mustard thinly across your pastry, then layer plenty of thinly sliced tomatoes, followed by grated emmental, dried Herbes de Provence (or Basil, Oregano, Thyme etc) and a drizzle of olive oil. Put it back in the oven for 15 minutes or so, until the crust is golden and the cheese has begun to melt. Yum.

2 Comments

  1. May 13, 2015    

    I well remember being in tears with some pastry that refused to co-operate. This recipe is different to the one I use now-that doesn’t drive me to tears but I must try it for a quiche which comes up on the menu soon.
    On another subject, I have just updated my UK Christian home educator blog list and added your blog to it. Hope this is OK.

    • May 14, 2015    

      Oh no – tears is not good! I hope this one will obey. And of course you are most welcome to add me to the list, and thank you. 🙂

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