Thursday, February 9, 2012

Simple food processor shortcrust pastry

People are often scared of pastry. I'm not sure why that is. A basic shortcrust or pie pastry is such a versatile thing. If you make it in the food processor it's not even messy or labour intensive.

I have been using this method for years and it has never failed me.

I use it for sweet and savour dishes because I find sweet dishes already so sweet they tend not to need a sugar based pastry. Some ways I use this pastry are:
- quiche
- Aussie meat pies
- chicken and vegetable pie
- pumpkin pie
- pecan pie
- jam tarts
- fruit pies

Jam Tarts

Simple food processor shortcrust pastry
85g butter
3/4 cup sifted self-raising flour
3/4 cup plain flour
pinch salt
1 egg yolk lightly beaten
squeeze lemon juice
iced water (2-4 tablespoons)

1. Put butter, flours and salt in bowl of processor and pulse until it resembles crumbs or is combines. 2. Add egg yolk  and lemon juice and 2 tablespoons of iced water and run until it forms a ball (You may need another tablespoon or 2 of iced willquite literally form a ball when done).
3. Wrap in plastic and put in the fridge 20 minutes or until ready to use.


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