Paphos People

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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Straight talking, no Gimmicks.

Live your dreams.

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

Yes they all ended up as flat shapes.......

_________________
Straight talking, no Gimmicks.

Live your dreams.

I agree it must be in a mould of some sort.

Jackie

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If it has tyres or testicals you are going to have problems with it!

stick to property .

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REACH 1000`s of PAPHOS CUSTOMERS EVERY DAY FOR A FRACTION OF WHAT THE OTHERS CHARGE
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Whilst the optimist and the pessimist argued that the whisky glass was either half full
or half empty ? .
I drank it .....
The opportunist..

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

Great suggestion Marj. Also would butter or marj be better than lard..

_________________
Straight talking, no Gimmicks.

Live your dreams.

I never use lard for pastry, butter or marg would be preferable.....:)

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Molly

Treat others as you want to be treated

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

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

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.