QUICHE CRUST / SHORTCRUST PASTRY FOR PIES
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
Time 50m
Number Of Ingredients 4
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
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
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)
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
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
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)
More about "basic suet crust pastry recipes"
BASIC SHORTCRUST PASTRY | RICARDO
From ricardocuisine.com
4/5 (115)Total Time 40 minsCategory Desserts
- In a large bowl, combine the flour and salt. Cut the butter into the flour using a pastry blender or two knives to get a grainy texture and the butter is the size of peas. Gradually add the water, lifting and turning the flour mixture using a spatula to prevent a portion from becoming wetter than another. Add water if needed, a spoonful at a time, just until the mixture holds when pressed between your fingers. Form into two discs.
- In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough is just beginning to form. Add more water, if needed. Remove the dough from the food processor and form into two discs with your hands (this will make it easier to roll out). Proceed with steps 2 and 3 above.
SUET RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 1 min
HOW TO MAKE SUET PASTRY | HOW TO COOK | DELIA ONLINE
From deliaonline.com
Estimated Reading Time 3 mins
SUET CRUST PASTRY - GIMME THE RECIPE - YOU CAME FOR THE ...
From gimmetherecipe.com
Estimated Reading Time 5 mins
STEAK PIE RECIPE WITH RED WINE - OLIVEMAGAZINE
From olivemagazine.com
Cuisine BritishTotal Time 3 hrs 45 minsCategory Meat And PoultryCalories 905 per serving
HOW TO MAKE SUET CRUST PASTRY - ESSENTIALLY ENGLAND
From essentially-england.com
HOW TO MAKE SUET PASTRY - ALLOTMENT GARDEN RECIPES
From allotment-garden.org
SUET CRUST RECIPE | MYRECIPES
From myrecipes.com
SUET PIE CRUST - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
SUET PASTRY PIE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
RECIPE SUET CRUST PASTRY - SHARE-RECIPES.NET
From share-recipes.net
BASIC SUET CRUST RECIPE FOR ENGLISH STYLE MEAT PIES? - FOOD52
From food52.com
OVEN BAKED SUET PASTRY RECIPES
From tfrecipes.com
ATORA SUET PASTRY PIE RECIPES
From tfrecipes.com
SUET CRUST PASTRY RECIPE
From crecipe.com
SUET PASTRY PIE IN OVEN RECIPES
From tfrecipes.com
STEAMED SUET CRUST PASTRY FROM THE COOK'S COMPANION: A ...
From app.ckbk.com
ATORA SUET CRUST PASTRY RECIPES
From tfrecipes.com
BASIC SUET CRUST PASTRY RECIPE
From recipenode.com
SUET PASTRY RECIPE UK - SHARE-RECIPES.NET
From share-recipes.net
SUET CRUST RECIPE - SHARE-RECIPES.NET
From share-recipes.net
ATORA SUET PASTRY RECIPES
From tfrecipes.com
SUET PASTRY RECIPE EASY - SHARE-RECIPES.NET
From share-recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search