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Both forms require creating two doughs: a 'water' dough and an 'oil' dough. The 'water' dough requires mixing of flour, oil or fat, and warm water at a ratio of 10:3:4, while the 'oil' dough requires direct mixing of flour and oil or fat at a ratio of 2:1 or 3:1, which provides for a crumbly mouthfeel and rich flavour. [3]
Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard , shortening , butter or traditional margarine ) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie.
Traditional Austrian pastry in the form of a braided bun, sometimes sprinkled with poppy seeds or salt, or glazed Mollete: Flatbread, White Spain A soft white bread, often served toasted with oil and garlic or lard. Montreal-style bagel: Yeast bread Canada: A bagel that is boiled in honey-sweetened water and then baked in a wood-fired oven.
Add the oil to a large pan over medium heat. Add the onion and a pinch of salt and sauté for about five minutes, until soft. Add the garlic, ginger, turmeric, cumin, and garam masala.
To make the pastry: Slice 6 tablespoons of butter into small pieces, place them in a bowl, and put in the freezer to chill. In a food processor, pulse together the flour, rosemary, and salt.
Ingredients: 1 large roll (475g) ready rolled shortcrust pastry. 100g smoked ham, cut into 0.5cm cubes. 25g butter. 1 large onion, diced. 1 large (160g) leek, finely sliced. 10g chives, finely chopped
In baking, a flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry") [35] is a light, flaky, unleavened pastry, similar to a puff pastry. The main difference is that in a flaky pastry, large lumps of shortening (approximately 1-in./2½ cm. across), are mixed into the dough, as opposed to a large rectangle of shortening with a ...
For buttery, flaky pie dough every time, follow the advice of Sarah Carey.