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What went wrong with my pastry? |
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#1 |
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Forum Member
Join Date: Apr 2007
Posts: 13,311
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What went wrong with my pastry?
I just followed a recipe from Saturday's Times Magazine for Wensleydale and onion tart. The pastry ingredients are:
250 g plain flour 75g butter 50g lard 2 egg yolks Method for pastry: Rub flour together with butter and lard until it resembles breadcrumbs. Using a knife, mix in the egg yolks until a dough forms. Knead gently until smooth. This resulted in a very hard ball of pastry, which just fell apart when I tried to roll it out to line the flan tin. Normally, I make a classic shortcrust pastry for savoury flans, binding it together with water, and have never had any problems. Perhaps I should have added water to this recipe, even though it wasn't specified. Any ideas?
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#2 |
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Forum Member
Join Date: Sep 2007
Location: Lost
Posts: 12,640
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The addition of the egg makes a rich shortcrust pastry. Usually you would add enough water to the crumb and egg to bring it together. Looks like the Times have missed a bit out. What a shame.
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#3 |
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Forum Member
Join Date: Apr 2007
Posts: 13,311
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Thanks, Tess-g. I will give it another go tomorrow. Had fish 'n' chips today instead.
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#4 |
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Join Date: Apr 2007
Posts: 13,311
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That's more like it! Made the pastry properly today, adding water. It was a delicious tart, with Wensleydale cheese, onions, chives and cream. Let me know if you want the recipe.
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#5 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Cool
Did you do it by feel? You may want to contact the website to tell them their recipe is wrong. |
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#6 |
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Join Date: Apr 2007
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Quote:
Cool
Did you do it by feel? You may want to contact the website to tell them their recipe is wrong. I will try and let the Times Magazine know. |
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#7 |
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Join Date: Sep 2007
Location: Lost
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Quote:
That's more like it! Made the pastry properly today, adding water. It was a delicious tart, with Wensleydale cheese, onions, chives and cream. Let me know if you want the recipe.
![]() Glad to hear it worked this time. |
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#8 |
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Join Date: Apr 2007
Posts: 13,311
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Quote:
Oh.....yes please for the recipe
![]() Glad to hear it worked this time. ![]() The recipe for Wensleydale and Onion Tart is: 2 onions, peeled and sliced 1 tbsp olive oil 2 eggs 275 ml double cream sea salt and freshly ground black pepper 1 bunch chives, chopped 250g Wensleydale, grated for the pastry: 250g plain flour 75g chilled butter, diced 50g lard, diced 2 egg yolks, beaten water as necessary ![]() 1 First, make the pastry. Put the flour in a bowl, add the butter and lard and rub together with fingertips until mixture resembles breadcrumbs. Using a round-bladed knife and a cutting motion, mix in the egg yolks [and sufficient water] until a dough forms. Gently knead until smooth. Lightly flour a work surface and roll out pastry to size of a tea plate. Cover with cling film and place in fridge for 10 minutes. 2 Preheat oven to 180C/Gas 4 and lightly butter a 23cm loose-bottomed tart tin. 3 Roll out chilled pastry again and use to line tin. Prick the base with a fork, line with parchment and fill with baking beans. Bake for 30 mins. Remove paper and beans, then bake for a further 8 minutes. Set aside and reduce the oven temperature to 170C/Gas3. 4 Place onions and oil in a pan and fry gently for 10 minutes until lightly golden. Scatter into cooked pastry case. 5 Mix together the eggs, cream, seasoning and chives, add the cheese and carefully pour into the pastry case. Bake for 35 minutes until set and golden. |
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#9 |
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Forum Member
Join Date: Sep 2007
Location: Lost
Posts: 12,640
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Sounds fabulous...thank you
![]() My digital scales have decided to quit tonight so until I replace them, pastry is off the menu. Don't you just love modern technology I've c&p your recipe and will cook it when I can. Is there a recipe share thread? If not, then there should be.. |
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#10 |
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Forum Member
Join Date: Apr 2007
Posts: 13,311
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Quote:
Sounds fabulous...thank you
![]() My digital scales have decided to quit tonight so until I replace them, pastry is off the menu. Don't you just love modern technology I've c&p your recipe and will cook it when I can. Is there a recipe share thread? If not, then there should be..
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