Please can someone give me....?

Question

a recipe for pastry. I'm trying to make a chicken pie and cannot find a pastry recipe anywhere. Thanks

Answer 1

225g (8oz) Flour
50g (2oz) Lard
50g (2oz) Butter
½ tsp Salt
2 tbsp Water

Sieve the flour and salt together into a bowl.
Cut the fats into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
Roll out to the required thickness.
At this stage the pastry may be frozen if required.
It should be baked in a preheated oven at between 190°C: 375°F: Gas 5 or 220°C: 425°F: Gas 7 depending on thickness and use.

Answer 2

This is my favorite pastry recipe. I use it for everything:

Pate Brisee
1/2 Cups all-purpose flour
1 Teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small
1/4 Cup ice water, plus more if needed

Directions
In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Answer 3

PASTRY FOR CHICKEN PIE

1 c. all-purpose sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 tbsp. butter
1/3 c. milk

Resift flour with baking powder and salt. Blend in butter with pastry blender. Add milk all at once until dough stiffens. Turn onto floured board. Knead 1/2 dozen times. Roll - make circle 8 1/2 inches by 1/4 inch thick. Cover heated chicken pie filling with pastry. Gashes should be made in top. Bake at 425 degrees for 15 minutes. Keep an eye on this - burns easily.

Answer 4

This is the only crust I ever make. 1 part crisco to 3 parts flour and a dash of salt. Cut the above ingredients together with a pastry cuutter until it resembles large flaked oatmeal. Add ice water a bit at atime and stir it with a fork until you get a nice consistency. Chill for half an hour and then roll out.

Answer 5

No Fail Pastry:

5 1/2 cups all purpose flour OR 6 cups pastry flour
2 tsp. salt
1 lb. lard (not shortening)
1 tbsp. vinegar
1 egg lightly beaten
Water to make 1 cup

place flour and salt in lg. mixing bowl
cut in the lard till mixture is crumbly
place vinegar in measuring cup
add the egg and lightly beat
fill with cold water to make 1 cup

Add water mix to flour and work together till forms a lg. ball
Makes 5 pie shells.

I always have this on hand for quick pie making.
The dough freezes very well.Just thaw before using.
Truly this is NO FAIL.You can reroll many times and crust is always nice and flaky.
You can freeze in pie tins or equal portions for single pies.
I was never able to make decent crust till I got this recipe.

Answer 6

I would use store-bought puff pastry, otherwise here is a good biscuit crust

Ingredients
1 1/3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 TBSP cold unsalted butter, cut into bits
2 TBSP vegetable shortening, chilled and cut into bits (Crisco makes a version with 0 trans fats now)
1/3 cup grated sharp Cheddar
1 large egg
About 1/3 cup buttermilk

Sift together flour, baking powder, baking soda, and salt into a bowl. Blend in butter and shortening with fintertips until mixture resembles coarse meal. Stir in cheese.

Break egg into a liquid measuring cup and add enough buttermilk to total 1/2 cup. Beat with a fork, then add to flour mixture and stir till dough forms. Gather dough into a ball.

On a floured surface roll or press out dough 1/2" thick. With a small glass or biscuit cutter, cut out as many rounds as you can, then gather scraps, reroll dough and repeat until all dough is used up. (I had two rounds leftover that I'll bake some other time, maybe for a morning Benedict?)

Arrange rounds on top of filling and bake until biscuits are puffed and golden and filling is bubbling

Answer 7

I cant tell u because I dont cook - thats why I married a chef!!! lol

But I will tell u that the best recipe book out that tells u everything, including how to make pastry is a Biro book.

Not sure where u are from but if u are in UK, I last bought one not long ago from Morrisons in the baking section.

p.s Please may I have some of your chicken pie?? yummy!! :-)

Answer 8

Hard to find, as you say. Cheaper & easier to get it readymade from the supermarket!

This recipe, and most other English (with the obvious French words!) recipes can be found in a cookery book called "Ceserani & Kinton". Old, but still the standard work. Get it from the library. Better still buy it, but beware the modern expensive illustrated version. It's so good you don't need pictures!

Answer 9

Buy it!!!

No seriously, most of the chefs i have read have said that the quality of shop bought fresh pastry is so good these days, they no longer make it themselves as it is so much easier and tastes as good.

Answer 10

Rich, Flaky Pie Dough

INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons unsalted butter cut into 1/4-inch pieces and frozen
4 tablespoons all-vegetable shortening, frozen
3 tablespoons ice water, or more if needed

DIRECTIONS:
Mix flour and salt in a food processor fitted with a steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal with some pea-size butter bits, about four more 1-second pulses. Turn out mixture into a medium bowl.
Sprinkle 3 tablespoons ice water over mixture. Using a rubber spatula, fold water into flour mixture. Then press down on dough mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more water if dough will not come together. Gather dough into hands, shape into a ball, then flatten into a 4-inch-wide disk. Wrap in plastic and refrigerate for 30 minutes while preparing pie filling.
Roll dough on a floured surface to an approximate 15-by-11-inch rectangle, about 1/8 inch thick. If making individual pies, roll dough 1/8 inch thick and cut 6 dough rounds about 1 inch larger than pan circumference. Lay dough over pot pie filling, trimming to 1/2 inch larger than pan lip. Tuck overhanging dough back under itself so folded edge is flush with lip. Flute edges all around. Alternatively, don't trim dough, but simply tuck overhanging edges down into pan sides. Cut at least four 1-inch vent holes in large pot pie or one 1-inch vent hole in smaller pies.