Well this post was going to be some tips on pastry but turned into a picture opportunity;
so Pink’s Pastry Recipe –
This doesn’t have amounts so you nervous cooks out there better look away now.
- flour
- vegetable oil, usually sunflower, my best results have been with cheap vegetable (read rapeseed) oil which I would never normally use for cooking.
- baking powder, 1 tsp per 8 oz flour
- cold water
- 1/2 tsp salt per 8oz flour
and some optional ingredients;
- turmeric, 1 tsp per 8 oz flour, makes a lovely yellow colour.
- mustard seeds for a savoury or sesame seeds for sweet, 1 tbsp
OK, so some method which will explain those missing amounts, pour the oil onto the flour, mixing with a knife as you go, tease with your fingers (saying ‘think light’ to yourself as you do it) until the consistency is like damp fresh breadcrumbs. don’t worry if you go a little too far with the oil – you need far less than you think – it just needs a bit more care rolling out and will make a much flakier pastry.
Now mix in your water a little at a time until you have a firm but not damp ball of pastry. cover and leave for a while to stand.
When you roll the pastry out, it is important to roll what you need in one go, if you work the pastry too much it will become hard and hard pastry is not good.
Anyway, yesterday I made some pastry for a quiche (goat’s cheese, courgette and mushroom) with added turmeric and my friend the robin popped in for a small slice today.
Tags: flour, goat's cheese, pastry, quiche