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Topic: Shortcrust pastry

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Pastry War

	Pastry
		Pastry the name given to various kinds of dough made from flour, butter and eggs, that are rolled out thinly and used as the base for baked goods.
		As pastry must be baked to be edible, and pie fillings often do not need extra baking, many pie recipes involve blind-baking[?] the pastry before the filling is added.
		Small cakes, tarts and other sweet dishes involving pastry are often called 'pastries' after their primary ingredient, and bakers and chefs[?] who specialise in producing them are called Pastrychefs[?].
	www.ebroadcast.com.au /lookup/encyclopedia/pa/Pastry.html (194 words)

	pastry_101
		Shortcrust is the most widely used for pies, tarts, turnovers and pasties, both sweet and savory.
		Flan pastry is used for sweet tarts, etc., and suetcrust for sweet and savory puddings, which may be steamed, boiled or baked.
		Pastry is often a trade-off between flavor and texture, much of which comes from the fat in the recipe.
	www.baking911.com /pastry/101_intro.htm (1709 words)

	Pastry
		Some pastries are more difficult than others to make (because of the complexity and control required of the variables), but with practice, care and patience you will obtain successful results with your pastry making every time.
		Only a pinch of salt is added to shortcrust pastry for flavour, while a measured quantity is added to hot water crust to strengthen the gluten in the flour and allow for the amount of handling during shaping.
		For shortcrust pastry, butter, margarine, lard or vegetable fat can be used alone, though margarine tends to give a firmer pastry which is rather yellow in colour.
	www.itscooking.com /pastry.htm (1446 words)

	Country Living :: Pastry (Site not responding. Last check: 2007-11-03)
		The main types of pastry are short pastries, of which shortcrust is the most familiar, and flaked pastries, such as puff.
		Puff pastry is usually made with strong plain (bread) flour as this contains extra gluten to strengthen the dough, enabling it to withstand intensive rolling and folding.
		Traditionally shortcrust pastry is made with a mixture of lard (for shortness) and either butter or margarine (for flavour).
	www.countryliving.co.uk /index.php/v1/Pastry (1412 words)

	SHS International : PKU Recipe Book : Pastry Making
		Low protein pastry isn't as good tempered as ordinary pastry, but rolling it between two sheets of greaseproof paper or baking parchment certainly does help - you can then use the paper to transfer the pastry to the required dish.
		Pastry dough may be wrapped and kept in the refrigerator for 2-3 days or frozen until required.
		A rubbed-in pastry mix (before the addition of any liquid) is also the basis of a crumble topping, for dishes such as vegetable or fruit crumble.
	www.shsweb.co.uk /metabolic/pkubook/p03.html (452 words)

	Shortcrust Pastry recipe
		Shortcrust pastry: A rich, flaky dough with a high proportion of fat to flour.
		Shortcrust pastry is used for pies, flans, tartlets and a wide range of savoury and sweet dishes.
		The pastry should be crisp and light, yet firm in texture.
	www.cookitsimply.com /category-0020-0j46.html (251 words)

	zarzamora: of shortcrust science, history and culture (actually, just science) (Site not responding. Last check: 2007-11-03)
		short pastry gets its name from the fact that we are shortening the development space & time and hence the length of the gluten chains while at the same time keeping the pastry as tender as possible...
		shortcrust is principally made of flour, water and butter.
		best chances at producing good pastry is to mold it into the tray, roll a pin over the top to cut the edges and hold back some raw dough in order to fill in any gaps that can occur during cooking.
	zarzamora.blogspot.com /2005/03/of-shortcrust-science-history-and.html (942 words)

	Shortcrust pastry - Wikipedia, the free encyclopedia
		Shortcrust pastry is a type of pastry often used for the base of a tart or a pie.
		Sweetcrust pastry is made with the addition of sugar, which sweetens the mix and retards the gluten strands, creating a pastry that breaks up easily in the mouth.
		In both sweetcrust and shortcrust pastry, care must be taken to ensure that fat and flour are blended thoroughly (before liquid is added); this ensures that the flour ganuels are adequately coated with fat and are less likely to develop gluten.
	en.wikipedia.org /wiki/Shortcrust_pastry (228 words)

	Food Nouveau - Cook - Desserts - Pies & Tarts
		Remove weights and paper, and return pastry to the oven for a further 5 minutes or until it is light gold in color.
		Use this pastry for savory tarts or pies, such as a tart spread with fresh goats curd or ricotta and topped with roast tomatoes and sliced olives or pesto.
		Use this pastry for savory fillings of vegetables and cheeses or for adding a kick to a standard recipe such as an egg and bacon pie.
	www.foodnouveau.com /recipes/desserts/pies/1/k.html (428 words)

	Waitrose.com - Pastry - Food Glossary
		Uses: Filo pastry can be used to make a wide variety of both sweet and savoury dishes, from savoury parcels such as samosas or spring rolls to sweet bakes and tarts such as apple strudel or baklava.
		When handling the pastry keep it well wrapped in the plastic that it comes in or cover with a damp cloth, this prevents it from drying out which will make the pastry brittle and difficult to work with.
		From pies and tarts to quiches, jam tarts, mince pies and pasties, shortcrust pastry is very versatile.
	www.waitrose.com /food_drink/recipes/glossary/foodglossary/Pastry.asp (451 words)

	How to make shortcrust pastry from Delia Online
		Generally speaking, the amount of fat in shortcrust pastry is half the amount of flour: thus for 4 oz (110 g) of flour you use 2 oz (50 g) of fat.
		So, as the pastry is made, place it in a polythene bag and leave it in the fridge for about 30 minutes.
		Making pastry in advance is perfectly all right – it will keep for up to three days in a polythene bag in the fridge, but don't forget to remove it and let it come back to room temperature before rolling it out.
	www.deliaonline.com /cookery-school/how-to/how-to-make-shortcrust-pastry,21,AR.html (988 words)

	7 Quick and Easy Tarts: iVillage
		Shortcrust is the best known pastry and the basis for most tarts and pies, both sweet and savoury.
		Puff pastry is that lovely French invention that rises or puffs (hence the name) in flaky layers.
		Unroll the pastry on a lightly floured surface, then place it on a lightly oiled, large baking sheet so the long side is closest to you (it will be a rectangle shape).
	www.ivillage.co.uk /print/0,9688,588150,00.html (1865 words)

	Rich Shortcrust Pastry Recipe \| Recipezaar
		This pastry is used in my recently posted Onion and Olive Tart Onion and Olive Tart in which the sugar and vanilla essence are omitted, and can be used - with this adjustment - for any savoury tart; or, exactly as posted, for sweet tarts.
		Wrap the pastry around a rolling pin, then unroll it carefully over the pan you are going to use for cooking your tart, press it firmly into the pan, trim off any excess and lightly prick the base with a fork.
		Cover the pastry with greaseproof paper and half fill the pan with pastry weights or dried beans and blind bake for 12 minutes, or until the pastry is lightly browned; OR follow the directions given in a particular recipe.
	www.recipezaar.com /140957 (367 words)

	Cooks.com - Recipes - Shortcrust
		Place pastry on a lightly greased pie plate and trim if necessary.
		In a preheated 450 degree oven (be sure to prick the crust first with a fork).
		Use a pastry cutter or the steel knife of a food processor to combine flour, butter and shortening until mixture...
	www.cooks.com /rec/search/0,1-0,shortcrust,FF.html (239 words)

	Saxby's Ready Rolled Shortcrust Pastry - Review - Ready to roll with me....
		My Shortcrust pastry 375g cost a mere £1.29 and I purchased two as Tesco had them on buy one get one free mainly to try as I usually make my own but for speed I saw this bargain and thought well why not.
		In the range is Dessert pastry, Puff pastry, Shortcrust pastry, all in 375g packs, also by Saxby’s is a 350g or 1kg block of chocolate chip cookie dough I will look for this one next time I go to the store as it sounds lovely.
		It is an important factor that you take the pastry from the refrigerator for at least 40 minutes before use; the reason is this will help stop the pastry from splitting when rolled out.
	www.dooyoo.co.uk /food/saxby-s-ready-rolled-shortcrust-pastry/1040010 (916 words)

	SHORTCRUST PASTRY (PVC) - by Tarla Dalal
		As a general rule, pastry should be baked in a hot oven at 450 F., but exact baking times and temperatures are given in individual recipes.
		Use the recipe for shortcrust pastry using (140 grams) in place of 115 grams margarine or butter.
		Use the recipe for shortcrust pastry, adding 1 to 2 teaspoons of powdered sugar to the flour.
	www.tarladalal.com /recipe.asp?id=2290 (138 words)

	Recipe - Sweet Shortcrust Pastry
		The pastry must be chilled before use as freshly made, it resembles a paste.
		The pastry is soft and paste-like at this stage and requires chilling before use.
		To use the dough, remove the pastry from the refrigerator, cut or break into pieces and apply some pressure to soften.
	www.abc.net.au /gondola/recipes/pastry.htm (238 words)

	Preparing Puff Pastry (Site not responding. Last check: 2007-11-03)
		A well-make puff pastry is one of the great delights of the French kitchen.
		The principle behind the pastry is to create many layers of dough and butter by folding and turning the two together.
		Place the ball of pastry on a lightly floured work surface and flatten slightly with the palm of your hand.
	www.ibiblio.org /expo/restaurant/techniques/pastry.html (660 words)

	Shortcrust Pastry Recipe - The Foody
		Cut the fats into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
		Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
		At this stage the pastry may be frozen if required.
	thefoody.com /baking/shortcrustpastry.html (107 words)

	Cookery Doctor - Expert advice in the KItchen
		The main problems with pastry breaking during rolling usually arises in hot weather or in too warm a kitchen, with the fat quickly becoming soft during the rubbing-in stage, and this tempts the cook to add less water.
		The two golden rules with pastry making are to always to keep everything as cool as possible and to aim to handle the pastry as little as possible.
		Allowing the dough to rest before rolling (if you have time) helps prevent the pastry shrinking during cooking, but many cooks in a hurry who are used to making pastry skip this step, but it is worth the bother if you have the time and especially when you are acquiring good pastry-making skills.
	www.agalinks.com /cookery_doc_958.htm (1088 words)

	Shortcrust pastry tips
		In shortcrust pastry, plain flour is usually used.
		Water gives the pastry crispiness and firmness, although too much makes the pastry hard to handle and causes the pastry case to shrink in the oven, as the water evaporates in the heat.
		As the key to good pastry is to keep everything cold (to prevent the fat from melting, which toughens the pastry), the processor method is often preferred.
	aww.ninemsn.com.au /article.aspx?id=144530 (356 words)

	Dairy-Free Zone
		There are some ready-made versions which are dairy-free, but if you have a food processor pastry is so easy that there is really no excuse.
		Wrap the pastry in clingfilm and put it in the fridge for at least 30 minutes.
		The pastry should be just tacky enough to leave the bowl pretty clean, but you don't want it sticky.
	www.swallowtail.org /nondairy/shortcrust_pastry.shtml (352 words)

	Goodman Fielder Food Services - Frozen Pastry
		Pampas is the number one frozen pastry brand in Australia and continues to meet the demands of food service operators by supplying a product for every application.
		Puff Pastry is a crisp, light pastry consisting of thin layers of dough and margarine created by folding and re-folding.
		Shortcrust is a tender, crunchy, melt in the mouth buttery pastry.
	www.gffoodservice.com.au /Content.aspx?ContentID=27 (494 words)

	BBC - Ever Wondered Food
		Lightly egg wash the pastry square and lift the corners of the pastry and cross to the other side.
		You have to handle puff pastry, so much it’s inevitable that it warms up a bit, so some of the fat melts and loses its power to shorten the pastry as it’s the perfect environment for gluten to develop.
		Baking the pastry case ‘blind’ (cooking it before the filling is added) seems like a hassle, but it allows the pastry to cook before you put in the filling.
	www.open2.net /everwonderedfood/caramelised_tart.html (1538 words)

	chez basilic
		This is not a dish on its own but the pastry used for a variety of quiches and sweet pies.
		Shortcrust pastry is used a lot in the Provence.
		Prick pastry base with a fork, cover it with greasepaper and put pastry weights on top (you can also use dried beans, but you need to discard them afterwards).
	chezbasilic.vrbx.com (3755 words)

	Organic butter pastry range
		Recognising the niche in the market, she researched and found out that butter pastry was particularly enjoyed in the Edwardian era, but fell from favour because of the effects of two world wars where lard was used.
		The Butter matured to enhance the tase of the pastry which is hand folded and rested in the traditional manner to maintain optimum quality.
		The cumin seed pastry is savoury flaky pastry made from cumin seeds which have been toasted to produce a mellow nutty flavour.
	www.graigfarm.co.uk /pastry.htm (579 words)

	Basic Shortcrust Pastry (Site not responding. Last check: 2007-11-03)
		Place the Trufree Pastry Mix into a bowl with the fats and rub in until the mixture resembles fine breadcrumbs.
		Add the water and combine the pastry together using a fork.
		o If the raw pastry cracks on placing into the container simply press together with small pieces of pastry and smooth with the fingertips for perfect results.
	www.trufree.co.uk /en/article.asp?chco_id=47 (233 words)

	Sweet shortcrust pastry
		On a lightly-floured board, rapidly press the pastry in 2-tablespoon bits, using the heel of the hand, in a firm quick 15cm smear.
		Prick bottom of pastry with a fork at 1cm intervals.
		Bake in hot oven 8-9 minutes, or until pastry is set.
	www.wischik.com /damon/Recipe/html/sweetshortcrust.html (237 words)

	Make shortcrust pastry - How to... - Food & Drink - Virgin.net (Site not responding. Last check: 2007-11-03)
		Even though there are plenty of pre-made pastries available, it's so simple to make that you shouldn't see them as the only alternative.
		Take 50g each of butter and lard, cut them into cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
		Make a well in the middle of the mixture and stir in enough water using a knife or small metal spoon until a soft pastry is formed.
	www.virgin.net /foodanddrink/howto/shortcrust.html (112 words)

	Goodman Fielder Food Services - Pampas Frozen Dispenser Roll Shortcrust Pastry
		Shortcrust and pie base are identifiable by a layer of green plastic.
		Once pastry is thawed, dust bench with flour, roll out the pastry plastic side up, cut the required length, remove the plastic and lightly dust the top surface with flour, cut into shapes and bake.
		Make sure the pastry is wrapped in the plastic sheet as it will prevent the pastry drying out.
	www.gffoodservice.com.au /Content.aspx?ContentID=631 (338 words)

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