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What went wrong with my pastry?


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Old 13-05-2013, 17:18
1fab
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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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Old 13-05-2013, 17:50
Tess-g
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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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Old 13-05-2013, 18:48
1fab
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Thanks, Tess-g. I will give it another go tomorrow. Had fish 'n' chips today instead.
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Old 14-05-2013, 19:09
1fab
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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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Old 14-05-2013, 19:27
degsyhufc
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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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Old 14-05-2013, 19:39
1fab
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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.
I just did as Tess-g advised, and added water as necessary.

I will try and let the Times Magazine know.
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Old 14-05-2013, 19:45
Tess-g
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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.
Oh.....yes please for the recipe

Glad to hear it worked this time.
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Old 14-05-2013, 20:11
1fab
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Oh.....yes please for the recipe

Glad to hear it worked this time.
Thank you.

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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Old 14-05-2013, 22:54
Tess-g
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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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Old 15-05-2013, 08:32
1fab
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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..
Sounds like a good idea.
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