PASTRY?????

[leggylil]

HI I am about to make my own mince pies (1st time since a lil girl and I cannot remember how to make pastry

PLEASE HELP (I feel like a twit lol)

8oz flour, 4oz fat (I use all butter but half butter half lard is probably best) Break it up, add water, bind together, roll out. Voila!

And for mince pies, replace a bit of flour with ground almonds if you like.

Flour, pinch of salt, butter, rub together, add water, mix, chill, roll out voila. Google for quantities.

Oops, forgot the salt.

can i also add nutmeg/cinnamon??

PS ty ty ty

Sounds good.

i got my dad staying for xmas, first time in years, if I dont make them myself he'll not be pleased lol so tyvm all

Yes! not too much though......

Rule is always Flour should always be double the weight of the Fat. (Fat always best if 50/50 lard and butter too). Rub fat into flour to make breadcrumbs. Add a little water to form a dough (keep adding a little at a time so you dont make it too wet).

Cover in clingfilm when dough formed and put in fridge for at least 30 mins before rolling out.

I made some this morning, chuck it all in the food precessor for a bit until it starts to bind - then chill for 20 minutes before using.

Brush with milk fab.

Use some of the pastry to make jam tarts too, my dd much prefers them!

gr8 thnx some lovely tips there....

Hey I just realised my rolling pin is finally gonna get some use (other than my dd2 using it as a weapon )

I have been known to use a wine bottle as a rolling pin in the past!

anything will do as long as it does the job

of course I had to drink the wine first so the pastry wasn't a great success!

LOL

If you want a very crumbly pastry you can use up to 6oz butter. I also add an egg and a teaspoon of custard powder. Turns out gorgeous but they are a little trickier to remove from the tin without breaking.

Personally for mince pies I would add a little sugar.

thanks though with a 20 month dd I doubt I need to make the pastry too crumbly she can do enough damage by herself lol

In respect to the sugar do i use that instead of the salt?