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 Post subject: Shortcrust pastry
PostPosted: Sun Jul 01, 2012 6:49 pm 
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When making the above without cases, how do you stop the whole thing collapsing?

Used Lard, water, flour and salt.

Made shapes, put in oven and collapsed (the pastry not me).

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Last edited by tanny on Sun Jul 01, 2012 8:11 pm, edited 1 time in total.

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 Post subject: Re: Shortcrust pastry
PostPosted: Sun Jul 01, 2012 7:57 pm 
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Don't bake it without cases, it'll collapse.*snigger*

Pastry needs support of some sort - paper, fol, ceramic, metal. You could make lots of flat disc shapes, but on the whole these are very boring without something in or on them!

Lesley


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 Post subject: Re: Shortcrust pastry
PostPosted: Sun Jul 01, 2012 8:12 pm 
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Yes they all ended up as flat shapes.......

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 Post subject: Re: Shortcrust pastry
PostPosted: Sun Jul 01, 2012 8:40 pm 
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I agree it must be in a mould of some sort.

Jackie

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 Post subject: Re: Shortcrust pastry
PostPosted: Sun Jul 01, 2012 9:42 pm 
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tanny wrote:
When making the above without cases, how do you stop the whole thing collapsing?

Used Lard, water, flour and salt.

Made shapes, put in oven and collapsed (the pastry not me).

:smilielol stick to property . :crylaughin

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 Post subject: Re: Shortcrust pastry
PostPosted: Sun Jul 01, 2012 11:46 pm 
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Doug well done for trying -- you could cut circles put filling of choice over half then fold over to make half circle press edges together put on baking tray and bake -- bingo pasties nom nom nom. Marj


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 Post subject: Re: Shortcrust pastry
PostPosted: Mon Jul 02, 2012 9:32 am 
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Great suggestion Marj. Also would butter or marj be better than lard..

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 Post subject: Re: Shortcrust pastry
PostPosted: Mon Jul 02, 2012 9:43 am 
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I never use lard for pastry, butter or marg would be preferable.....:)

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 Post subject: Re: Shortcrust pastry
PostPosted: Mon Jul 02, 2012 1:56 pm 
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I am not ashamed to say that I cheat and buy mine from the freezer cabinet in the GB shop! Perfect pastry every time.
If you want it to rise Tanny you need to buy puff pastry not shortcrust which is flat!

In the olden days before apathy set in and I did make my own pastry,I always used half lard half margarine if you really want to DIY. Also add really cold water and once in a ball leave in the fridge for an hour or so before rolling out.

Bev x


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 Post subject: Re: Shortcrust pastry
PostPosted: Mon Jul 02, 2012 2:52 pm 
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My Mum, whose pastry is the best in the world, uses half lard and half margarine for savoury pastry and half butter and half margarine for sweet. In an effort to come somewhere approximating her standard, so do I.

Lesley


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 Post subject: Re: Shortcrust pastry
PostPosted: Mon Jul 02, 2012 3:04 pm 
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beverley wrote:
I am not ashamed to say that I cheat and buy mine from the freezer cabinet in the GB shop! Perfect pastry every time.
If you want it to rise Tanny you need to buy puff pastry not shortcrust which is flat!

In the olden days before apathy set in and I did make my own pastry,I always used half lard half margarine if you really want to DIY. Also add really cold water and once in a ball leave in the fridge for an hour or so before rolling out.

Bev x

I wondered about that. Shortcrust is flat puff rises.I don't use it in pastry but I find you need bi carb in the flour here to make scones rise better.


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