Hints for pastry-loving cooks

Press, 24 November 1980, Page 14

Hints for pastry-loving cooks

COOKING with

Celia Timms

Because of my unwise personal liking for pastry, I have, during the years accumulated favourite recipes for enclosing, containing or topping with some form of pastry. Just about all kinds of food. To those with a similar weakness, I pass on these recipes with a couple of hints. When using pastry as a base, prick well with a fork before filling. If filling with a liquid filling such as custard, brush the base with unbeaten white of egg and let it dry before filling./ When cooking a pie or tart with an uncooked pastry base, place it on an oven tray and then on the oven rack. This . helps to prevent Stodgy base pastry. PLAIN SHORTCRUST

This can be used for sweet or savoury bases and dr top crusts. It is akin to flaky pastry and is excellent for sausage rolls; pies; Quiche bases, tarts etc. To make one base and topping or two bases for an 8 to 9in pie you need: 50g self-raising flour 175 g plain flour J teaspoon salt 175 g butter, wall chilled egg-yolk very cold water, preferably iced < ;

2 t aspoons lemon juice

Method: Margarine can be used, but a better pastry is obtained if- butter, chilled until hard, Is grated into the flours. Sift both flours with salt. Using coarse side of grater, add grated butter; rub into flours with fingers only lightly as the butter flakes should not be completely softened. Beat eggvolk with lemon juice and add 2 to 3 tablespoons of very cold water. Use this to mix to a firm dough. If necessary mdr'e cold water can be added sparingly. Turn on to floured surface and knead lightly only

until completely blended. Roll to less than 1 inch in thickness and size and shape required. Bake at 400 F for first 10 minutes then reduce heat to 350 F and continue cooking until crisp — about 25 to 30 minutes. SWEET SHORTCRUST

This is good for small tarts; jam filled; individual fruit 'tarts (half apricot, pear etc.) .or Christmas Mince Pies. To make 24 small tart cases you need: 250 g flour 50g cornflour 60g sieved icing sugar 175 g butter or margarine 2 egg-yolks salt .. »

Method: Soften butter or margarine and gradually beat in egg-yolks and sifted icing sugar. Sift flour, cornflour with { teaspoon salt and gradually work in with wooden spoon. The consistency should be softer than ordinary shortcrust so a little milk can be* added if.nec-

essary. Wrap in foil or greaseproof and chill for 30 minutes before using. Bake at 350 F for 15 minute's, reduce heat to 300 F and bake until crisped — about 10 minutes. CHEESE PASTRY This can be used as an alternative base for savoury pie, Quiche or topping for a chicken or meat pie. I also use it for cheese- biscuits, sprinkling the cut out biscuits rather generously with additional cheese and adding’ a- little more cayenne and dry mustard. For two average size bases you need:' 225 g flour i teaspoon baking vPW 1 * ? der , ‘ ' i teaspoon salt 150 g butter 1 cup finely grated cheese Cayenne pepper Cold water. Method: Sift flpur with baking powder, salt and very little cayenne pepper. Rub in soft butter or margarine, then the cheese. Mix to a fairly soft dough (not wet) with a little cold . water. Knead lightly on floured surface and roll out thinly to size and shape required. Bake at 400 deg. F. SHORTCAKE This is a light, soft pastry and good for use as base and topping for apple, rhubarb dr strawberry Shortcake etc. To make a 9 to lOin shortcake you need: » 125 g butter or margarine 125 g s. gar 1 egg 225 g flour j teaspoon bakuig powder Salt Method: Cream butter with sugar until light and fluffy. Drop in unbeaten egg and beat until well blended. Sift flour with a pinch of salt and •"’d and combine until a soft dough is formed. This should be a very soft mixture and is easier to roll and shape it chilled. Bake at 350* deg. F. QUICK SHORTCRUST (SWEET) A quickly made base for a jam filling or cooked fruit. It is similar to Shortcake but crisper and I use it only as a base. For a 7 to Bin tart you need: 50g butter or margarine 1 tablespoon sugar 75g flour 1 teaspoon baking powder 1 heaped tablespoon cornflour Pinch of salt 1 egg-yolk 2 tablespoons milk Method: Cream butter with sugar until very’ light. Add egg-yolk beaten lightly with the milk and beat well again. Sieve

flour with baking powder and salt and add; blend well to a moist mixture. Spread this into a wellgreased pie plate and fill with- drainedJcdokc J .fruit or Jam. Can be topped with meringue made from the egg-white and 2 tablespoons sugar. Bake at 350 deg F for SO minutes. QUICK OIL PIECRUST Another quickly made pastry which I use only as a top crust. It is also quickly cooked and therefore a useful recipe for a

last minute pie. For a 9 to 10 in crust you need: 2 cups sifted flour 1 teaspoon salt }cup vegetable oil .cup chilled milk' . Methodr-Re-sif* flour, with salt Into' bowl. Combine oil with milk. Make a well in centre of flour and add liquid all at once. . Stir quickly with a fork until -ut aqi pun p»pua;q gradients form a balk Roll between waxed paper. Prick with fork prongs and bake at 450 deg F for 10 minutes.