Basic Suet Crust Pastry Recipes

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QUICHE CRUST / SHORTCRUST PASTRY FOR PIES



Quiche Crust / Shortcrust Pastry for Pies image

Recipe video above. This is a recipe for quiche and pie crusts, both of which are made using shortcrust pastry. This is a great, EASY classic quiche crust. Quiche crusts are just made with shortcrust pastry. Made using a food processor, very slightly adapted from this recipe by Emeril Lagasse.Inactive chill time: 1 hour. This is the recipe I've been using for years and years, and it has never failed me! Makes pastry for 1 x 23cm / 9" pie dish or tart tin (serves 8 - 12 people).

Provided by Nagi | RecipeTin Eats

Categories     Baking     Mains

Time 50m

Number Of Ingredients 4

1 1/4 cups (185g / 5.6 oz) plain white flour ((all purpose flour))
1/2 tsp salt
100g / 7 tbsp unsalted butter, cold, cut into 1cm/ 1/3" cubes
3 tbsp ice cold water (+ more as required)

Steps:

  • Place flour, salt and butter in a food processor.
  • Pulse 10 times or until it looks like breadcrumbs.
  • With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
  • Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer than 30 seconds at most.
  • Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in. Refrigerate for 1 - 3 hours.
  • Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)
  • Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.
  • Gently roll the pastry so it wraps around the rolling pin.
  • Unroll it over the quiche pan or pie dish - 23cm / 9".
  • Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim).
  • Roll the rolling pin across the top to cut off the excess pastry.
  • Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).
  • Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)
  • Bake for 20 minutes, then remove from oven.
  • Turn oven DOWN to 180C/350F (or 160C/320F fan).
  • Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.
  • Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon Quiche, Italian Sausage or your other filling of choice.
  • The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.

Nutrition Facts : Calories 173 kcal, Carbohydrate 17 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 235 mg, ServingSize 1 serving

BASIC SUET CRUST PASTRY



Basic Suet Crust Pastry image

These quantities will be enough to top a 1 1/2 pint pie dish. for a 2 1/2 pint use 12 oz of self raising flour and 6 oz suet.

Provided by MarieRynr

Categories     Breads

Time 15m

Yield 1/2 pound

Number Of Ingredients 4

8 ounces self raising flour
4 ounces shredded suet
salt & freshly ground black pepper (for a savoury crust)
cold water, to mix

Steps:

  • sift the flour into abowl, then sprinkle the suet in, season if desired and just mix it in lightly with your hands to distribute it evenly.
  • Now sprinkle in some cold water (you'll find you need more for this pastry than for shortcrust).
  • Begin mixing with around bladed knife, and then use your hands at the end to bring it all together to a smooth elastic dough that leaves the bowl clean.
  • suet crust should be left for 5 minutes, then rolled out immediately. You should always roll it out more quickly than shorcrust, approximately 1/2 inch thick.

Nutrition Facts : Calories 3800.3, Fat 230.7, SaturatedFat 126.5, Cholesterol 163.5, Sodium 26.4, Carbohydrate 366.3, Fiber 13, Sugar 1.3, Protein 53.2

FOOLPROOF SHORTCRUST PASTRY (FOOD PROCESSOR METHOD)



Foolproof Shortcrust Pastry (Food Processor Method) image

This foolproof recipe allows you to make flaky shortcrust pastry in seconds by using a food processor. Sweet, savory, and whole-wheat variations included!

Provided by Marie Asselin, FoodNouveau.com

Time 1h10m

Number Of Ingredients 5

½ cup cold unsalted butter
1 ½ cups all-purpose flour
¼ tsp kosher salt,
1 large egg
2 tbsp ice water

Steps:

  • Cut the butter into small cubes and arrange on a small plate. Freeze for 20 minutes.
  • Add the flour and salt to a food processor, then pulse to combine. Add the butter and process for 10 continuous seconds, until the mixture looks like coarse breadcrumbs.
  • Add the egg and process for 5 seconds. Add the ice water and process for 20 seconds. The dough should now start clumping together. Turn the mixture out onto a work surface. The mixture will easily hold together when pressed. Using your hands, gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.
  • If you're making shortcrust pastry right before you need to use it, gather it into a disk, set it on a lightly floured surface, and roll it out to the required size. Ease into a pie or tart pan, lay flat on a baking sheet, or cut out and fit into muffin pans if making tartlets. Refrigerate for 30 minutes to an hour. Use as instructed by the recipe.
  • You can alternatively wrap the ball of shortcrust pastry in plastic wrap and refrigerate it for 3 days, or freeze for 1 month.
  • Bring refrigerated shortcrust pastry back to room temperature at least 30 minutes before rolling. Thaw frozen shortcrust pastry overnight in the refrigerator, then bring back to room temperature at least 30 minutes before rolling.

BASIC SWEET PASTRY



Basic Sweet Pastry image

The best pastry to use for sweet desserts like pies, tarts, tortes and tartlets etc

Provided by scott3110

Time 15m

Yield Makes Tartlets

Number Of Ingredients 0

Steps:

  • Crumb together by hand the butter in to the flour
  • Add the sugar
  • Mix in the egg and enough milk to form a soft dough - add flavour (opt)

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