Pastry – Quick Guide

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Quick reference guide for pastries we make frequently. These are based on Michel Roux’s Pastry book, one of my regular cooking Bibles.

Rough Puff Pastry (makes 1.2 kg)

Sausage rolls made with rough puff pastry

Ingredients
500g plain flour
500g cold butter, in slabs
2 TB caster sugar (omit if you like)
1 ts Kosher salt
up to 1 cup ice water

Method
1 – Place all ingredients except for water into a food processor

2 – Blitz until mixed

3 – Pour water in through spout while pulsing the food processor until dough starts to come together

Meat pie with shortcrust base and rough pastry top

4 – Keep pulsing and dripping in small amounts of water until the dough forms a single ball

5 – Wrap dough in Glad Wrap and refrigerate for 20-30 minutes

6 – Roll dough out onto a floured surface. Form a rectangle about 25x40cm. Fold edges in, so that there are 3 layers. Wrap dough and refrigerate for another 20-30 minutes.

7 – Remove dough from the refrigerator and roll in the other direction. Repeat the technique in step 6 so that you now have 9 layers. Rest again, and repeat until you have 27, then 81 layers.

8 – Baking plain or twisted rough puff pastry – 200°C for 5-6 minutes.


Pâté sucrée (sweet – good for tarts – makes 520 g)

Citrus curd tarts made with pâté sucrée

Ingredients
250g plain flour
100g cold butter, in slabs
100g icing sugar
pinch of Kosher salt
2 eggs, room temperature

Method
1 – Place all ingredients except for eggs into a food processor

2 – Blitz until mixed

3 – Pour broken eggs in through spout while pulsing the food processor

4 – Pulse until the dough forms a single ball

5 – Wrap dough in Glad Wrap and refrigerate for 1-2 hours before use

6 – Roll dough out onto a floured surface, about 2-3mm thick

7 – Create forms – if lining a tart pan, rest in fridge for 20 minutes and prick base with a fork before baking at 180°C for either 10 minutes blind baking then 5 minutes uncovered, or 12-14 minutes for flat shapes.


Pâté sablée (very delicate – melts in the mouth – makes 650 g)

Ingredients
250g plain flour
200g coldish butter, in slabs
100g icing sugar
pinch of Kosher salt
2 egg yolks

Method
1 – Place all ingredients except for eggs into a food processor

2 – Blitz until mixed

3 – Pour broken eggs in through spout while pulsing the food processor

4 – Pulse until the dough forms a single ball – do not overmix

5 – Wrap dough in Glad Wrap and refrigerate for 1-2 hours before use

6 – Roll dough out onto a floured surface, about 2-3mm thick

7 – Create forms – if lining a tart pan, rest in fridge for 20 minutes and prick base with a fork before baking at 180°C for either 10 minutes blind baking then 5 minutes uncovered, or 12-14 minutes for flat shapes.


Shortcrust (makes 480 g)

Quiche made with shortcrust pastry

Ingredients
250g plain flour
125g butter, in pieces
1 egg
1 ts caster sugar
pinch of Kosher salt
40ml cold water

Method
1 – Place all ingredients except for eggs and water into a food processor

2 – Blitz until mixed

3 – Add eggs and enough water to make a ball while pulsing the food processor

4 – Work the dough into a smooth ball by pushing it away 4-5 times

5 – Wrap in Glad Wrap and refrigerate until needed

6 – When ready to bake, roll 3mm thick and line the greased pan

7 – Preheat oven to 180°C

8 – Prick the base of the pastry case

9 – Line with Glad Bake and add pie weights. Blind bake for 20 minutes.

10 – Remove weights and paper and bake a further 5 minutes.

Add filling and bake accordingly