You will need a food processor. But if you don't have one it is a great investment. I bought mine in 1996 and it is still going strong. I use it for breadcrumbs, hummus, fairy cakes and pastry to name only the regular uses. These are things I make on a weekly basis so it is well used.
They say that if you have cold hands, then your pastry will always work! Maybe my circulation is the problem, but this way, you don't handle the pastry much.
Into the processor, put 200g of Plain flour, 100g of cold butter cut into cubes.
Blitz for a minute until the mixture looks like breadcrumbs.
Add into the mixer while it is going, One beaten egg.
Keep the machine on until the mixture forms a ball of dough and immediately turn it off.
Put the dough onto the counter, with a little flour and make into a disc,
Do not handle it too much. Just enough to pull it together. Wrap in cling film and put in the fridge.
Leave for 30 minutes in the fridge.
When you take the pastry out of the fridge, place it between two sheets of cling film. Roll the pastry out between the cling film. It saves having to flour the work surface and the pastry sticking to the counter. This is not the simplest procedure and takes a good few goes at it to get right. But when you do get it right it is a triumphant moment!
When it is rolled out it should be a lttle bigger than the tin you are putting it in. Peel off one side of the cling and lay it in the dish. When it is in place, use your hand to smooth it out and press it into the sides. Then peel off the other layer of cling film. Ta Daaaa!
There it is. The perfect pastry case.
For lemon tarts or most dishes, I bake the pastry case blind at 180c for 20 mins or until it feels dry.
For Quiche, I just pour in the contents on top of the raw pastry and bake as per the instructions.
It was a truly jubilant moment when I succeeded in producing tasty pastry 3 times in a row. The jinx is broken!!!!
love your website Best Of Luck Love Jorden x x x
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