What is the process of making pastry? A guide about pasty making:-Recipe

Pasty making is an art that has been passed down through generations in Cornwall. The perfect pasty is a thing of beauty, and the perfect pastry to encase it is even more so.

Pastry making is not for the faint hearted, it takes time, patience and a light touch to create the light and flaky pastry that is the hallmark of a good pasty.

The perfect pasty should be filled with chunks of tender meat, potatoes and onions, seasoned with salt and pepper and encased in a light and flaky pastry.

When it comes to making the pastry, there are two schools of thought; some say that lard makes the best pastry, while others say that butter makes a lighter and flakier pastry.

Whichever method you choose, the key to light and flaky pastry is not to overwork the dough. Once the ingredients are combined, simply bring the dough together with your hands until it forms a ball.

Then wrap it in cling film and place it in the fridge for 30 minutes to rest.

When it comes to rolling out the pastry, dust your work surface with flour and roll the pastry out to a thickness of about 5mm.

Then use a pastry cutter to cut out circles of pastry, large enough to encase your filling.

Place your filling in the centre of each pastry circle and then fold the pastry over to form a semi-circle. Crimp the edges of the pastry with a fork to seal.

Place your pasties on a baking sheet lined with baking parchment and brush with beaten egg.

Bake in a preheated oven at 200C for 25-30 minutes until the pastry is golden brown and cooked through.

Principles of pastry making

1. Resting the dough:

When it comes to making pastry, one of the key principles is to allow the dough to rest. This allows the gluten in the flour to relax, which in turn results in a lighter and flakier pastry.

2. Don’t overwork the dough:

Another key principle is to not overwork the dough. Once the ingredients are combined, simply bring the dough together with your hands until it forms a ball. Then wrap it in cling film and place it in the fridge for 30 minutes to rest.

3. Use a light touch:

When it comes to rolling out the pastry, use a light touch. Dust your work surface with flour and roll the pastry out to a thickness of about 5mm. Then use a pastry cutter to cut out circles of pastry, large enough to encase your filling.

Homemade Pastry Dough  Recipe

Ingredients:

– 250g plain flour

– 125g butter, cut into cubes

– 1 egg, beaten

– 2-3 tablespoons cold water

Method:

1. Sift the flour into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.

2. Make a well in the centre of the mixture and add the beaten egg and cold water. Gradually bring the mixture together with your hands to form a soft dough. If the mixture is too crumbly, add a little more cold water. Wrap the dough in cling film and place in the fridge for 30 minutes to rest.

3.Bake in a preheated oven at 200C for 25-30 minutes until the pastry is golden brown and cooked through.

4. Remove from the oven and allow to cool slightly before serving. Enjoy!

How to Make Shortcrust Pastry

Ingredients:

– 250g plain flour

– 125g butter, cut into cubes

– 1 egg, beaten

– 2-3 tablespoons cold water

Method:

1. Sift the flour into a large bowl. Add the butter and rub in with your emails until the mixture resembles breadcrumbs.

2. Make a well in the centre of the mixture and add the beaten egg and cold water. Gradually bring the mixture together with your hands to form a soft dough. If the mixture is too crumbly, add a little more cold water. Wrap the dough in cling film and place in the fridge for 30 minutes to rest.

3. Roll out the pastry on a lightly floured surface to a thickness of about 5mm. Use a pastry cutter to cut out circles of pastry, large enough to encase your filling.

4. Place your filling in the centre of each pastry circle and then fold the pastry over to form a semi-circle. Crimp the edges of the pastry with a fork to seal.

5. Place your pasties on a baking sheet lined with baking parchment and brush with beaten egg.

6. Bake in a preheated oven at 200C for 25-30 minutes until the pastry is golden brown and cooked through.

7. Remove from the oven and allow to cool slightly before serving. Enjoy!

What is Puff Pastry?

Puff pastry is a type of light, flaky pastry made from flour, water, butter, and salt. It is typically used in pies and pastries.

Puff pastry is made by layering sheets of dough with butter or other fat. As the dough bakes, the fat melts and creates steam pockets that make the pastry light and fluffy.

Puff pastry can be made from scratch or bought pre-made from most supermarkets.

How to Make Puff Pastry

Ingredients:

– 2 cups (250 grams) all-purpose flour

– 1 teaspoon salt

– 1 cup (250 grams) unsalted butter, cold and cut into cubes

– 1/2 cup (120 ml) ice water

Method:

1. In a large bowl, whisk together the flour and salt. Add the cold butter cubes and toss to coat. Use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.

2. Make a well in the centre of the mixture and add the ice water. Stir until the dough comes together. If it seems too dry, add more water 1 tablespoon at a time.

3. Wrap the dough in cling film and place in the fridge for 30 minutes to rest.

4. On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch (3 mm). Fold one third of the dough over towards the centre, then fold the remaining third over to form a rectangle.

5. Rotate the dough 90 degrees and roll out again to a thickness of 1/8 inch (3 mm). Fold as before, then wrap in cling film and place in the fridge for 30 minutes to rest.

6. Repeat this process two more times, for a total of four times. This will create layers of dough and butter that will puff up when baked.

7. Use as directed in your recipe. Enjoy!

What are the 7 types of pastry?

1. Shortcrust pastry: This is the most common type of pastry and is used for pies, tarts, quiches, and pasties. It is made with flour, fat (usually butter), salt, and water. The fat is cut into the flour until it resembles breadcrumbs, then water is added and the mixture is brought together to form a dough. The dough is then rolled out and used as required.

2. Choux pastry: This light pastry is used for savoury dishes such as gougeres and churros, as well as sweet treats like cream puffs and eclairs. It is made with milk, water, butter, flour, and eggs. The liquid ingredients are brought to a boil, then the flour is added and the mixture is cooked until it forms a thick dough. This dough is then piped into desired shapes and baked until it is light and puffy.

3. Puff pastry: This flaky pastry is made with flour, water, butter, and salt. The dough is rolled out and folded several times to create layers of dough and butter. As it bakes, the water in the dough turns to steam and causes the pastry to puff up. It is used for savoury dishes like pies and quiches, as well as sweet treats like cream puffs and tarts.

4. Filo pastry: This paper-thin pastry is commonly used in Greek and Middle Eastern cuisine. It is made with flour, water, and oil. The dough is rolled out very thinly and brushed with oil before being folded into several layers. It is then cut into desired shapes and baked until crisp.

5. Strudel pastry: This Austrian pastry is made with flour, water, butter, salt, and sugar. The dough is rolled out thinly and spread with a filling of your choice (fruit, nuts, cheese, etc.). It is then rolled up tightly and baked until golden brown.

6. Phyllo pastry: This Greek pastry is similar to filo pastry but is even thinner and more delicate. It is made in the same way as filo pastry, by rolling out the dough very thinly and brushing it with oil before folding it into several layers.

7. Brioche pastry: This rich, eggy pastry is commonly used in French baking. It is made with flour, eggs, butter, sugar, and yeast. The dough is kneaded until it is smooth and elastic, then left to rise until doubled in size. It is then rolled out and used as required.

What are the 5 basic ingredients in pastry?

1. Flour: This is the main ingredient in pastry and is what gives the dough its structure.

2. Fat: This adds flavour and tenderness to the pastry. Common fats used in pastry include butter, lard, and shortening.

3. Salt: This helps to control the amount of gluten development in the flour and also adds flavour.

4. Water: This is used to bind the ingredients together and form the dough.

5. Leavening agent: This helps the pastry to rise and can be either chemical (baking powder, baking soda) or biological (yeast).

What are the 4 main types of pastry?

1.shortcrust pastry

2.Puff pastry

3.Choux Pastry

4.Filo Pastry

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