8 - 14 February 2001
Issue No.520
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Al-Ahram Weekly On-line 8 - 14 February 2001 Issue No.520 |
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| Published in Cairo by AL-AHRAM established in 1875 | Current issue | Previous issue | Site map | ||
Basic shortcrust pastry
Ingredients:
2 cups plain flour
1tsp salt
1/2tsp baking powder
125gms unsalted butter
4-6tbsp cold water
Method:
Sift flour, salt and baking powder in a bowl. Chop butter into small pieces and add to flour. Using your fingertips (not the palms of your hands), rub the butter into the flour, lifting up as you do it. If using food processor, process briefly on the pulse button or process briefly in short bursts on the machine. When it resembles fine bread crumbs do not overprocess. Add the cold water gradually, gently mixing with fingertips or in short bursts on food processor. Stop when mixture starts to come together. Form into a ball by bringing it together by hand. Wrap in plastic clinging wrap and refrigerate for 20 minutes. When ready to use, place on a floured surface and flatten with your hand. Roll pastry away from you using short strokes with roller. Roll around rolling pin and lift into pie dish. Fill with desired filling and bake in a preheated oven.
Pastry secrets:
- Never overwork the pastry dough.
- Liquid must be added gradually, chilled and in small amounts and only until mixture comes together.
- Always cook pastry in a preheated oven and never one that has not yet reached specified temperatures.
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