Saturday, 20 November 2010

Pastry - no roll-out

1 cup of sifted flour (SR or Plain)
1/2 tsp. of salt
1/3 cup of vegetable/sunflower oil
4.1/2 tsps cold milk

Sift flour and salt into a bowl.
Mix the oil and milk together and stir into the flour - all at once.
Stir with a fork until all the ingredients are blended
Place into the centre of your tart/pie dish and shape the crust by patting and tamping the dough with your fingers so that it comes up around the sides of the dish. .......... (A bit like making a pot with clay - though a little more delicate!)

Place your desired (quiche) filling in and bake until the filling is slightly browning and set.

The texture should be crumbly rather than flaky.

Tip: Before pouring your filling into the pastry case, if you sprinkle some cornmeal or semolina over the pastry before baking, this should stop the pastrycase bottom from becoming soggy.

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