Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: ~ - Jules - ~ on June 19, 2010, 12:48:35 pm
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Name of Recipe:
Short Crust Pastry
Number of People:
1 pie
Ingredients:
70g SR flour (I used gluten free)
130g plain flour (I used gluten free)
30g caster sugar
120g cold butter chopped
1 large egg
Preparation:
Add all ingredients except egg.
Mix speed 5 until resembles breadcrumbs (10-20seconds)
Add egg
Mix speed 5 until completely combined (maybe 10 seconds)
Wrap in plastic and place in fridge for at least an hour
line pie tin with pastry - approx 4mm thick (can roll pastry between 2 sheets of baking paper or just press into the tin - I found with the gluten free flour it is easier to press into tin)
Cover with a sheet of baking paper and weight down with rice or other weight
Bake in 180 degree oven for 10-15 mins, remove baking paper and weight.
Bake for a further 10-15 mins until golden
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Thanks Jules. Will try this on some sausage rolls :) :-*
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Hmmm never thought of using this on sausage rolls, will have to let me know how it goes. Although the gluten free one was a bit crumbly so might not work... hmmm interesting
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Thanks Jules.
ILB Think it may be too crumbly for sausage rolls? More for tarts and pie bases?
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Thanks Jules, I am going to try it tomorrow. We have dinner guests, a good opportunity for me to practice my pastry!
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Thanks Thermomixer.
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Caroline - I made this with the bought GF flour and it worked well (one 2 different occasions, one pre thermomix and one post), I made my own combination of GF last night, and it was not really nice (I used option one in the GF cookbook for flours - just did not work in this recipe without adding extra butter I think)
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I have made it, but it's gone rock hard in the fridge. HELP!! Any suggestions?
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I made shortcrust pastry from the EDC the other day Caroline and it also went rock hard in the fridge. I think I will leave it out to rest on the sink in future during the winter months, it is just too hard to roll. I am not superwoman!
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Thanks Judy. I am not cooking it until tomorrow, so I'll post my review then :)
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Strange.. Was it completely air tight? Mine were both very soft even in fridge. but I think you can just leave it out for 20 mins or so before rolling to get it soft enough to roll (without leaving it too long of course)
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It was air tight... I had to zapp it in the microwave to get any movement out of it, and then it crumbled! I am going to use it in a fruit crumble tomorrow instead. I made EDC pastry instead, and added some sugar. It was better this time, I probably cooked it longer too.
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Glad to hear something worked in the end. Maybe this recipe works best with the gluten free flour - I've made it twice with the orgran flour with no problems - but I find that stange since it was a "normal" flour recipe to start with.
Thanks for the feedback though - and glad you found a use for the crumble
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It was yummy on the fruit crumble :D I am sure it was me, I did leave the pastry in the fridge overnight, maybe that was it. And, I am sure microwaving it was not smart at all!! :o
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I used this recipe for a tart this week and found it easy to make and roll although I will roll it a little thinner next time.