Eggpastry Recipes

EGG PASTRY

Steps:

• Put flour and salt in the bowl of a food processor and pulse a few times to mix well.
• With the motor OFF, cut in the cold butter and margarine.
• Pulse until the fats are in about 1/4 inch pieces.
• Put the lemon juice OR vinegar and the egg, beaten into a measuring cup and add enough ice water to make 1/2 cup.
• Start your processor and feed water in a slow stream through the tube.
• Watch what your doing as you may not need all the liquid, because as soon as the dough begins to gather together stop the machine.
• The dough does not have to form a ball but it should be soft and silken.
• Turn dough out onto waxed paper, form into two balls, wrap and chill for 30 minutes.

PASTRY CREAM

Steps:

• Stir together the milk, salt, vanilla bean and seeds and 1/4 cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved, 1 to 2 minutes.
• Meanwhile, whisk together the cornstarch, egg yolks and remaining 1/4 cup sugar in a large bowl until smooth. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture. Continue to whisk until smooth. (This is called tempering, and it will prevent the yolks from scrambling.) Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth.
• Transfer the mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until smooth and glossy. Remove the vanilla bean.
• Strain the pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream, and refrigerate until chilled through, at least 2 hours and up to overnight. Before serving, whisk the pastry cream until smooth and fluffy.

PIE PASTRY

Steps:

• Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
• Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
• Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.

EGG PASTRY

Steps:

• Sift flour and salt into a mixing bowl. Using a pastry cutter, cut in shortening until until particles are the size of small peas.
• In another bowl, combine egg, water and lemon juice. Sprinkle over dry ingredients tossing and stirring with a fork until mixture is moist enough to hold together.
• Divide in half; shape into 2 flat balls.
• Roll.
• Makes 1 8 or 9 inch 2-crust pie.

PUFF PASTRY BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Make three vertical cuts from top to bottom of each puff pastry sheet. The cuts should be about 2.5-inches (6-cm) apart. Repeat horizontally to make 18 squares.
• Brush a square pastry lightly with water then place another square on top of it. Cut off any uneven edges. Repeat with the remaining squares.
• Place the square pairs about 1-inch apart on a baking sheet, and brush the top of each with the egg wash.
• Bake for 20 minutes or until pastry is a pale golden color. Remove from oven and let cool.
• In a large pan, combine olive oil, peppers, salt and pepper. Cook for 8 minutes or until the peppers have softened.
• Cut a rectangle in the middle of each square puff pastry and push it down. Fill the inside of the puff with a thin layer of bacon, cheddar cheese, and peppers. Use a small spoon or utensil to push the layers down. Carefully crack an egg on top.
• Bake for an additional 20 minutes or until egg white is no longer translucent or runny.
• Serve with pepper and chives.
• Enjoy!

PUFF PASTRY WITH EGG AND BACON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 4 muffin cups with butter (leave space in between the muffin cups).
• Cut puff pastry sheet into 4 squares and place into the greased muffin cups in such a way that the 4 corners are draping over the sides. Brush bottom and sides of the puff pastry with Dijon mustard.
• Cut each slice of bacon into 4 pieces and drape 3 bacon slices around the tops of the muffin holes.
• Break eggs individually into a small bowl without breaking the yolks and slide into the muffin cups.
• Bake in the preheated oven until puff pastry is lightly browned and eggs are set, 22 to 27 minutes.
• Remove from oven, season with salt and pepper, and sprinkle with chives.