Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: Snoozie on October 25, 2009, 02:05:09 pm
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Does a recipe for that come with the tmx? I haven't got mine yet but I'm meal planning and impatient so I was looking for one! heehee
If not does anyone have a good (and easy) one I can try? :)
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yes it does :)
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Think that's the rough puff rather than the full on butter, fold, turn, roll, fold, fridge, roll, fold, turn. roll......
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The Indian cookbook has a recipe for Quick Puff pastry. I haven't tried it yet as it has the fold/roll deal and I'm not fond of that.
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I was a bit against the fold roll deal but it is only a couple of folds and rolls....at least here in the north the butter incorporates pretty quickly. Even with the small things desperate to help it wasn't too bad.
The child that finds many things 'too oily' declared that we were never buying pastry again it was so delicious.....the one that speaks little rubbed his wad of pastry all over his little naked torso then fell asleep for the night covered in butter - he smelt divine in the morning.
This said I would be keen for an easier recipe that does require less rolling. I did think about having a go at Maggie's (The Cook and the Chef) sour cream pastry in the thermomix..... but then I was also thinking I might benefit from a little break from butter based recipes.
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Maggie's sour cream pastry works a treat - when you're feeling like getting back to buttery things.
With the puff pastry - it is best (from my understanding) to have fairly cold butter (not good in the tropics) - maybe even grate it over the dough - as you don't want it to actually blend with the flour mixture, but to remain as a separate layer. Hope that makes sense?? :-))
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heheh yep I was looking at doing the chicken sausage rolls when the tmx gets here but it said about rough chopped pastry... I suck at pastry but thought I'd give it a shot lol... if all else fails I have some filo in the freezer that they'd get instead lmao
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I suck at pastry to Snoozie - well I did!!! Find it a breeze now with the TMX so good luck. I use the rough puff for my sausage rolls. The vegetarian ones are fantastic. I think they are in Cyndi O'Meara's book.
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I had never made puff pastry before having a TMX and now I love making the rough one from the EDC. My Mum was amazed that I could whip up my own puff pastry! It get's easier each time I make it and doesn't take very long at all now. I haven't had any problems making it - perhaps because I live in Tassie and the weather is often a little cooler. :)
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I also was surprised at how easy the rough puff pastry in the EDC was, having not made puff pastry before I was a bit hesitant but the sausage rolls turn out so professional which was a real good plug for the TMX - not me! :-))
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What is the EDC? Where are you all getting this recipe? Can y ou write it in for me? I would love to try it!
Thanks.
Valerie :o
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the EDC is the every day cookbook that comes with the TMX when you buy it in Australia
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After everyone's enthusiastic responses I will have to try this. Maybe an apple pie would be nice.
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mmmm apple pie!
Argh was it really only last Friday that I ordered my tmx?? Where is it! lolol
Impatient much?
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After everyone's enthusiastic responses I will have to try this. Maybe an apple pie would be nice.
Me too!!
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What is the EDC? Where are you all getting this recipe? Can y ou write it in for me? I would love to try it!
Thanks.
Valerie :o
It might already be on here somewhere Valerie but here 'tis
Ingredients
120g butter
80g lard
100g chilled water
250g plain flour
1/2tsp salt
2 tsp lemon juice
Method
Cut butter and lard into small piece and keep chilled in fridge until ready to use.
Place flour into bowl, *: and press turbo 2-3 times to sieve.
Add butter and lard,salt,lemon juice and most of the water. *: and :: for 20 secs until dough forms a rough mass. Use extra water if necessary. The fat should still be in small chunks.
Turn onto lightly floured board and shape by gently patting with floured fingertips into brick shape.
Roll out gently into long thin strip, about 40 by 12 cm.
Fold into 3 by folding the bottom third up and the top third down over the bottom.
Turn the folded pastry so that the folds are at the sides. Seal the open edges of the pastry by pressing lightly with the rolling pin.
Repeat the rolling and folding 3 more times, using a little flour to prevent sticking. The pastry becomes easier to handle with each rolling.
If the pastry is still mottled with fat, roll and fold a further time, then cover and place in fridge for 30 mins before use.
Can be baked at 2200C for 20 min then reduce to 1800C
Makes the equivalent of 20cm pie or 15 sausage rolls.
I didn't have the lard so I used all butter and it still turned out. ;)
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Thank you SO much for the recipe. I really appreciate it. I have been watching the blog comments and hoping. Thank you. This is the most amazing group of people.
Big hugs to Nay-Nay
XO
Valerie
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Great tips. Grating would be good....though I might need to put the air con on for that or wait till next winter. My 'thermo thighs' would probably prefer the latter ;)
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We had a rather warm and humid day here (a shock to my Tassie system) and the puff pastry I made today was hard work. I had to refrigerate after each fold and roll (even with very chilled water and butter). What a pain!!! I don't think I will be making it much during summer. The pies that I made using leftover beef and Guinness stew were delicious though!
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When I was a kid Mum always made puff pastry and used lard. This melted so quickly and the temperature was often 400 plus and no airconditioning. This is how she did it, in and out of the fridge. Then when freezers came she made heaps in the winter months and then had it for the summer. She could make the most beautiful pastry, she actually had very cold hands and I think this helps. I didn't inherit her pastry making skills at all. She made an awesome apple pie.
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That's interesting Cookie. Yesterday I used the UK recipe (with all butter) and I did wonder if perhaps that was making it melt more quickly than the Aus EDC recipe (lard and butter). I think it just must have been the warm weather. That is a good idea to make a few batches to put in the freezer for summer. The UK recipe doubles well, so I may have to get busy when the weather cools off again - tomorrow I think ;).
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Does anyone know whether the lemon juice can be left out? My pie loving DH is allergic to citrus.
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The UK version doesn't have lemon juice in it and works fine. I think it would be ok without it. :)
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Thanks Chelsea, didn't want to go to all the effort if it was essential for some reason. I have to schedule in a pie making day soon.
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I agree with Chelsea. I've often left out the lemon juice in pastry. In fact to be truthful I never use it.
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Excellent! That's exactly what I wanted to hear! This is what this forum is all about :-* :-* :-* :-* :-*