Tips for Making Pastry in Food Processor

[alemci]

Last lot was rock hard. I probably over processed it but the instructions in my book said to run it 'til it went into a ball around the blade. went in the bin as it was unrollable. I did cut fat up and it formed breadcrumbs.

Luckily I had some 'just roll'. Would like to make my own pastry and I am sure I have managed in the past

Bump / marking place as mine always fails as well.

I can do a really good sweet one in the food processor.

Never fails.

You do need to add a tiny bit more water than the recipe says though, and an egg yolk.

Making pastry in the processor is a two stage process.

Firstly process the flour and the fat until it forms breadcrumbs, then add your liquid and pulse until it comes together in a ball.

here's a BBC recipe

glad its not just me lego. I would tend to use half cooken or lard, half stork or butter but no egg yolk or sugar. just fat, flour and water.

I don't use ice cold water when I'm making pastry in the food processor. I use tepid. I whizz up fat and flour into breadcrumbs then gradually add the water. My pastry comes out smooth and silky.

I always make my pastry in the processor. as Biwi says, but stop it just before it forms a ball.

Definiteky sounds like you overworked it.

I use a Paul Hollywood recipe with egg yolk in it and add water slowly and pulse until it just forms a ball. I can't make it by hand so my magi mix has meant im now making pastry successfully for the first time after years of rock hard stuff (or jus roll...)

Also, do you chill it for half an hour or so before rolling out?