Ingredients for Tuesday 18th March

You will be making 2 batches of pastry to use in the next two weeks - they will be stored in the freezer


Short Crust - quiche, pies.


Rough Puff - sausage rolls, spinach tarts,


Pate sucre - difficult to handle pastry for sweet tarts


You can choose to use filo pastry if you are thinking of using it tin the exam you can just make one and then use the time to plan your practical exam

SHORT CRUST PASTRY

 

QUANTITY	INGREDIENT
100g	Plain flour
50g	Hard margarine
Pinch	Salt
3-4 + tablespoons	Water

1. Sieve flour into a bowl (this helps to incorporate air as well as remove lumps)
    
2. Rub in the margarine in until it resembles fine breadcrumbs lifting the flour to incorporate as much air as possible.
    
3. Add water a tablespoon at a time, mix together with table knife to mix in the water, then you can careful bring the mixture into a soft dough.

 

DO NOT SQUEEZE INTO A BALL

Press the mixture lightly against the side of the bowl with an open hand

 

You may need a little more or less water than in the recipe says

 

DON'T KNEAD

1. Put into a plastic bag and chill 1/2 hour before use
2. Roll out on a lightly floured table, take care not to let the pastry stick by moving it after each roll, do not turn the pastry over.
    
3. Lift pastry using the rolling pin.
   
   

   ROUGH PUFF PASTRY

    
   This quantity can be halved if a smaller amount is required
    

   200g plain flour

   ¼ tsp Salt

   150g  hard margarine

   115ml Chilled water from fridge

   1tsp Lemon juice

    
   Turn oven on to 200°C or gas mark 6/7
    

   pastry

   1. Sieve the flour and salt into a large bowl
   2. Cut margarine into tiny pieces  
   3. Use a blunt knife to gently mix the flour, margarine, lemon juice and water together
   4. Use fingertips to bring the mixture into a ball DO NOT KNEAD
   5. Sprinkle a tiny amount of flour on the table and roll into a rectangle 45cm x 15cm
   6. Fold into three as follows:
   • Bringing the top third to the middle of the pastry
   • Fold the bottom third up to sit on top of the other two thirds
   1. Seal the edges by pressing firmly with a rolling pin
   2. Turn the pastry round so that top edge is now facing the side
   3. Repeat steps 5 to8  four times
   4. Put the pastry in the fridge for 15 minutes between
       
       
      HELP !
       
      If the mixture is too sticky you can press the pastry into a rectangle rather than roll in
      Put the pastry back in the fridge at any point to firm up the margarine
   
   

   Pate Sucre (advanced sweet pastry)

   
   
    
   
   

   110g	plain flour
   Pinch	salt
   60g	hard margarine or butter
   30g	caster or icing sugar
   ½    whole egg	beat an egg in a bowl and use half
   only if needed 1 tablespoon +	iced water

   
   
    
   Made in a food processor by putting all the ingredients in together without the water
   
   
   
   
   Roll out on a lightly floured table or between two layers of cling film
   
   
    
   
   
   
   
4.