Pastry For Dummies Recipes

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PASTRY FOR DUMMIES!!!! :)



Pastry for Dummies!!!! :) image

I was never very good at making anything that involved pastry until a friend gave me this recipe. It is so simple - even dummies like me make successful pastry now! Don't worry about the melting butter and sugar part - it really does work!

Provided by Ozchefeastcoast

Categories     Dessert

Time 10m

Yield 2 8

Number Of Ingredients 5

3 tablespoons butter or 3 tablespoons margarine
3 tablespoons sugar, omit sugar and just use 1-2 pinches of salt if making savory pastry
1 egg, beaten
2 tablespoons milk
2 cups self raising flour

Steps:

  • Melt butter and sugar (or salt) stirring to make sure sugar dissolves. If you want for savory recipe just leave out sugar and add a pinch or 2 of salt.
  • Remove from heat and allow to cool slightly.
  • Add beaten egg, milk and flour and mix well but not overmixing.
  • Place in fridge for 30 minutes.
  • Roll out thinly on lightly floured board.
  • Use for pies, tarts or small tarts.
  • Bake 180deg c for about 10 minutes or till golden brown.

Nutrition Facts : Calories 727.4, Fat 21.5, SaturatedFat 12.3, Cholesterol 153.7, Sodium 167.7, Carbohydrate 115.2, Fiber 3.4, Sugar 19.4, Protein 16.7

BASIC PASTRY DOUGH



Basic Pastry Dough image

This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 4

2 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons ice water

Steps:

  • In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

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