Step 2 – Make the Filling. Divide it in half and lightly pat each half into a disk with smooth edges (don't fuss to much about that). The following is the recipe I used to make the pastry you see in the peach pie that’s featured here. Since you’re working with flour, if you overwork the dough you’ll overdevelop the gluten and it will become tough. Just keep the dough cool (and keep your cool too) and before you know it, you'll be turning out pies like nobody's business. Buckeye Cookery, and Practical Housekeeping, by Estelle W. Wilcox, 1877 – Text Version. Stir with a knife to coat the fats with flour. Add the dash of salt and stir it with a fork. Cut the Whisk flour and salt together in a large bowl. https://www.deliaonline.com/recipes/type-of-dish/pastry/shortcrust-pastry Then put the filling into the pie, drape the top crust over it, and trim and crimp the pastry according to the pie recipe you're making. © Marlene Cornelis/Urban Cottage Life.com/Life Through the Kitchen Window 2011–2020. For a pre-baked pie shell, once your pastry is in the pan, trimmed and crimped, prick the bottom and sides of pastry with a fork to avoid air pockets developing, and bake in a 425°F oven for 10 to 12 minutes until the crust is lightly browned. Rough puff pastry is also considered as a easy alternative for other pastries. Be sure to brush off the excess flour once the puff pastry is rolled to the desired size. Check out this short article, Food Science: The Anatomy of a Pie Crust, for more information. I’m a home cook and recipe development enthusiast. Therefore, the texture and taste are different from the western puff pastry. Chinese puff pastry is very similar to the western puff pastry except for the oil (butter, lard or shortening) is mixed with flour before wrapped with the water dough. You'll see a tiny bit of sugar added, too, although not enough to impart sweetness. Fat is a key ingredient in making pie pastry. 4) Add a squeeze of lemon juice, stirring it into the paste with a knife. Enjoy your pie! There’s good news and bad news here, though overall it seems the scales tip in lard’s direction. You’ll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt Make sure the butter and lard are very cold to start. Sad to say, it’s hard to find a flaky pie crust in most establishments. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Specialized margarine formulated for high plasticity (the ability to spread very thin without breaking apart) is used for industrial production of puff pastry. Dough will hold together and should be dry enough to handle. Vitamin A % Traditionally shortcrust pastry was made with half butter (for flavour) and half lard because that gives a “shorter”, crispy pastry. 2) Grate in lard and margarine. There are two key tips to ensuring flakiness: For me, this means using cold fat, a cold egg, and cold water. See the flaky layers in the close-up picture of that peach pie above? Before we go into making any of the dishes involving pastry, a word about making it. Modern Scratch Living is ….. Here’s my layperson explanation: if you allow the fat to warm, it will melt into the dough, resulting in a tough crust. Description We make it easy to bake delicious pastry recipes. Keep the dough easy to work with and prevent it from sticking to your work surface by lightly flouring the surface and rolling pin before getting to work. Difficulty. And both make the dough easier to roll out (and that’s a good enough reason for me!). Place flour and salt in the bowl of a food processor and pulse to combine. This never fail flaky pie crust can also be used instead of puff pastry … You may print recipes for your own use. Cut in the lard and process until the flour and lard is a sandy consistency. Sift together flour and salt into a chilled large metal bowl. Homemade Puff Pie Crust Recipe from 1877. Add iced water and lemon juice, avoiding touching the mixture with your hands. To roll out the dough, lightly flour your surface, the top and bottom of the disk you're working with, and the rollling pin. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to … Learn how your comment data is processed. I have been making pastry since I was a child as it was one of the ways Mum made things stretch, meat pies with not much meat in them and lots of vegetables, apple pies to fill us up and rhubarb pies with rhubarb from the garden together with custard so thick you could slice it. We recently shared with you a video showing you how to make your own shortcrust and puff pastry at home. Be careful not to over process at this point. If I do make it a few hours or a day or so ahead, I let it sit out until it’s still quite cool but more pliable before attempting to roll it. Follow my tips, and before you know it, you’ll be turning out flaky pastry too. Yes, the colder, the better when it comes to pie dough. Puff pastry involves layering butter into a shortcrust pastry, then completing a process of folding and rolling and folding again, in order to obtain many thin layers of butter Servings 1. 2) Grate in lard and margarine. In a separate bowl mix the egg, vinegar and ice water. Using only butter would make the pasties too soft while using only lard would make them a bit dry. Cut the lard up into small … Rough Puff Pastry is simple to make. One quart flour, three-quarters pound butter or lard, yolks of two eggs, a tea-spoon salt, and a table-spoon powdered sugar; mix with cold or ice-water in a cool temperature. We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. Download all free or royalty-free photos and vectors. 5.0 (21 ratings) Sign up for free. Shape each half into a round patty and wrap individually in plastic wrap. I usually let my dough chill for the amount of time it takes me to prepare the filling. If you do not want to use lard … You don’t need to add egg and vinegar to your pie dough, but it’s something I almost always do. Method. Quickly pull the dough together into a large ball. Therefore it is baked, very airy and crispy. Luckily for me, my favourite bakery cafe, the Black Walnut here in London, makes ahhh-mazing flaky pastries and I doff my hat to them every time I leave with flakes all over my shirt. The Rough Puff Pastry is used for making savory pies. Feel free to share my recipes by way of links, ensuring credit to Marlene Cornelis or Urban Cottage Life.com. ❧ modern twists on classics This simple Flaky Pastry with Butter and Lard and a few tips will put you on the right track to making tasty, flaky pie crusts every time. Put the meat and vegetables into a large mixing bowl add the beef stock, season very well with salt and pepper and mix well. Relax! Since recommended to me by a friend a few years ago, my preference has been to make a butter and lard crust. I’m a self-confessed pastry aficionado. But let’s keep it real … that likely won’t happen. Finish Method of making the pie Mince and cheese pies Rough puff pastry what is even puff pastry. Cut the fat into even sized pieces the size of a walnut and drop into the flour, tossing each piece well to coat it with flour. Your Lard Pastry stock images are ready. Ingredients for Puff Pastry Sausage Rolls. Puff pastry made in this manner will however often have a waxy mouthfeel and more bland flavor. Method Place the flour and salt in a large mixing bowl. In a large bowl combine the flour, baking powder, salt, and brown sugar. Add sufficient cold water and mix quickly to a soft dough. The Rough Puff Pastry is used for making savory pies. Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Though the lard crust seemed straight forward enough, I wanted to attempt a quick puff pastry. You may not use the photos or text on this site without permission from me. Traditional puff pastry uses a basic dough recipe that’s made from flour and water. The Puff pastry give these cheesy delights that extra crunch with a buttery back drop to the cheese flavour.The Cheese.To keep these straws crunchy and full of flavour, only use mature aged … Use six of … Making pastry with oil. Its in the oven now, my apple pie with lattice top. Serving size 1 Complete recipe. The result will be a dough that’s harder to pick up and put into the pie plate without tearing, and a tougher, non-flaky dough. Many recipes use a 50:50 split of butter and lard, as lard improves the texture of the pastry… The cookbooks I consulted were full of tricks and additional steps, but I was really trying to make something simple, with just the most necessary elements. Post was not sent - check your email addresses! Most of our recipes are easy. https://www.chatelaine.com/food/kitchen-tips/best-butter-tart-recipe Now, carrying on, let’s dispel the mystery surrounding flaky pastry. Preparation time. There are only really two main ingredients for sausage rolls… The Pastry. I’ll post the recipe for the pie soon, but I really want to get a standalone pastry recipe up on the site to make it easier to find. Croissants, Danish pastry and Kouign-Amann are also made with laminated dough. Roll the dough out to an oblong on a lightly floured surface, fold in three and make a half turn so that an open end faces you. This recipe makes enough for one double-crust pie. Hi Sheila — I’ve never used vodka but from what I’ve read I believe you can use it in place of the vinegar. Add the first tablespoon of cold water and continue to lightly stir the dough. Preparation. Now I’m thinking I need to conduct some side-by-side taste testing. Lift the dough and postition the hanging part of it over the back of the pie plate. The effect of palm oil, lard, and puff-pastry margarine on postprandial lipid and hormone responses in normal-weight and obese young women - Volume 82 Issue 6 - Janne Jensen, Anette Bysted, Steen Dawids, Kjeld Hermansen, Gunhild Hølmer https://www.rhubarb-central.com/best-flaky-pie-pastry-recipe-using-lard.html Then unroll the rest of the dough over the pan. Work quickly to prepare the top crust in the same way. Buckeye Cookery, and Practical Housekeeping, by Estelle W. Wilcox, 1877 – Text Version. Trim away any fat from the meat and cut tiny pieces, about 1/2 cm cubes. happen in the kitchen), food safety issues or ingredient costs if a recipe fails. Briskly stir the egg and vinegar together in a glass or small dish, and stir lightly into the flour and fat mixture using a fork. Add more water if needed so the dough just holds together when you pinch a dollop. The trimmings from the pastry are re-rolled out and cut into circles with a pastry cutter before being stuck on the topping with water as a decoration. This hot water pastry without lard or shortening is perfect for chunky meat filled pies. It is less widely used than it used to be because of its high animal-fat content. You can push the cracked edges together and maybe patch them with a little more pastry if need be. Roll the dough out to an oblong on a lightly floured surface, fold in three and make a half turn so that an open end faces … And speed is of the essence too, to keep things from warming up. Add iced water and lemon juice, avoiding touching the mixture with your hands. Using a pastry cutter or your cool hands, work quickly to cut the fats into the flour, until the mixture forms large crumbs (about the size of peas). Add the lemon and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough… Culinary historians believe that the original recipe may have come from Muslim Spain sometime before the 1700s. For as long as I can remember, the best part of a classic fruit pie or even a butter tart is the pastry. I find all-butter hard to do, but managed a lard with egg and vinegar before but I prefer the flavor of butter. Stir in enough of the water to make a soft dough, wrap in clingfilm and chill in the fridge for 20 mins. Maybe because that’s how Mom did it, and if you ever had a piece of Mom’s pie you wouldn’t want to change things either. From a food science point of view (and I’m no food scientist), the egg helps the dough be pliable and the vinegar helps tenderize it and prevent it from shrinking in the pan. How about this one …. Sprinkle the water over the surface of the flour and mix gently by blending the mixture together with a fork. I am not responsible for any mishaps you incur as a result of the information on this blog, such as injuries (cuts, burns, etc. There are different types of pastry doughs, like short crust, filo and puff pastry, but it’s flaky pastry that holds first place for me. At Koch, the dough consists of 144 layers. I work quickly using my trusty pastry cutter. Made a quick puff pasty the other morning and used half the batch on two individual chicken pot pies. The key to making regular puff pastry is to chill the dough every time you roll it out. Using a pastry cutter or your cool hands, work quickly to cut the fats into the flour, until the mixture forms large crumbs (about the size of peas The basis of shortcrust pastry is 'half fat-to-flour', of which butter is the most common fat used, with a small amount of ice cold water added at the end to bring the pastry together. And mostly I used the recipe right on the box. Follow along for our Test Kitchen’s standard crust recipe. Divide the dough in half and shape flattened rounds Butter and Lard Pie Pastry. https://www.yummly.co.uk/recipes/shortcrust-pastry-without-lard And one last thing … try to relax and ease into the whole pastry-making thing. Then, a slab of cold butter is repeatedly folded into the dough until the pastry has dozens of layers. Total time 1h 20min. Rough Puff Pastry is simple to make. Made a quick puff pasty the other morning and used half the batch on two individual chicken pot pies. Cut the butter and lard into cubes and add them to the flour. Ready in: 10 Min Category: Pies. It features butter for the best flavor and lard for the apex of light and flaky texture. And you can take a deep breath and chill a bit too. Puff pastry is a light flaky pastry made from thin sheets of dough that are baked with layers of butter that melt as it's cooked, leaving airy pockets in the pastry. In a large bowl combine the flour, baking powder, salt, and brown sugar. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to food processor; pulse to combine. May Contain: Milk. The freshly frozen puff pastry is suitable for both sweet and savoury dishes. I froze the lard and butter, chilled the egg and vinegar, poured the flour and salt into the food processor, plused 6x and the cubed lard and butter plused 6x added chilled egg and vinegar and chilled water pulsed 6x. For single crust pie, bake at 425 degrees for 12-15 minutes. When a pinch of the dough holds together, it’s time to pull the dough together into two disks, working quickly and with a light touch. Pour the oil in and stir and "cut" it with a fork until you've got clumps varying between pea-sized and lima bean-sized. Measure the flour carefully and put it in a medium-sized bowl. Add your email address and we'll send new posts right to your inbox! Homemade Puff Pie Crust Recipe from 1877. I’ve made pastry using neither, and it just wasn’t the same for me. Like this tourtière I made for Christmas dinner one year. Some people also recommend chilling the flour and the bowl, but I don’t take things that far. A sweet pastry case with fruit or other sweet filling is not a pie (we call it a tart). https://www.jamieoliver.com/features/ultimate-guide-to-pastry-puff-recipe When all is going as it should, the dough won't get cracks, but sometimes it does (yup, for me too). The dough was in small beads. For puff pastry on the other hand, most chefs tend to stick with just lard or dripping which is the way it’s traditionally been done for hundreds of years and produces superb results. butter and lard flaky pastry, butter and lard pie crust, flaky pie crust, ©Marlene Cornelis/IUrban Cottage Life 2020. But not always. I do my best to make sure the recipes I present are accurate, but typos and mistakes can happen. Sift together the flour and the salt and rub in the lard using your fingers. to learn more. On the larger side of a grater, grate the frozen butter directly into the flour mix. In fact, I’m generally more interested in it than the filling (except for pumpkin pie, but even then I still want that crust to be flaky). Quick puff pastry. Preparation time 20min. Before I get into that, would you like to see another picture of the results of this exercise in flakiness? Instructions: In a bowl, combine the flour, salt and the 60g of butter. When the dough comes together remove it from the bowl and cut it in half. Lard is fine, white pork fat that has been rendered and clarified. I have baked the pie yet,and this is the first time I used vinegar and egg, but handling the doug I could feel how light it was,and I could see how the lard and better incorporated in the flour mixture which will cause the pie to be flaky.. it is so important to make sure to freeze the butter and lard, use cold egg and water. Before and after mixing of water dough. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to an hour or so. I’ve heard of some people who grate the frozen fat into the flour, etc., but the food processor certainly makes quick work of this. In this instance, the sugar is there to further the fine texture of this piecrust. I quickly form a ball cut in half, wrapped in plastic and refrigerated. Repeat the rolling, folding and turning process twice more. Let me know what you think of the crust. Roll out and bake according to particular recipe. Then work quickly to bring the dough together and get it into the fridge to chill before you roll it out. 4) Add a squeeze of lemon juice, stirring it into the paste with a knife. ❧ relaxed hospitality ….. While it's similar to the Middler Eastern phyllo, the recipe for puffed pastry was perfected in France. Ingredients for Rough Puff Pastry Recipe: 9 oz (253 g) plain flour; Pinch of salt; 3 oz (84 g) lard or hard vegetable fat The puff pastry is a multi-layered dough, which has its origin in the Mediterranean area. Difficulty medium. 60g butter 60g lard 160g plain flour ice cold water. Remember, if the dough warms up too much, the fat will melt into the flour mixture. Butter. Click Welcome! DIRECTIONS. Just some extra rolling time. Follow this tip: Treat puff pastry as you would other doughs that require rolling. PUFF-PASTE. Using both makes the shortcrust pastry flaky, slightly crumbly and crispy at the edges and soooo delicious! This is a wonderful recipe for pie pastry. This butter and lard-based pastry creates a flavourful and flaky pie crust. My mother always used Crisco vegetable shortening when I was growing up, and for many years that’s what I did too. Chef Chistof uses beef dripping to make a delicious puff pastry and lard for a lovely shortcrust which he uses to make an … Lard vs. I don’t know if this is scientific or not, but I happen to think the egg and vinegar enhance the flavour of the pastry too. So excited to try this recipe. Calorie-wise, lard has more of them, about 15% more, which makes a lot of sense when you consider that butter is about 15% water. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. (Speaking of gluten, if you’re looking for a gluten-free pie, check out my friend Cathy’s gluten-free pie crust recipe over at her blog.). Stir the butter into … You can use this recipe for flaky pasty with butter and lard for a sweet dessert pie, or a savoury pie for your main course. Every effort is taken to ensure that the ingredients and nutritional information listed here is accurate, however, data may change from time to time. Add the lard and use your hands to rub the lard into the flour Vitamin C %, Calcium % Gently lift the edges of the dough and lightly press the dough into the sides of the pie plate. So: 2,2,6 for a smaller amount or 4,4,12 for a larger amount. The result? Iron %. But my tastes have changed and these days I prefer my crusts to be made with either all butter or a mixture of butter and lard. How long to chill that dough? Used the remaining pastry to make an Apple Galette this morning. Note:You may not be able to find lard that is suitable for baking in your local supermarket. Wrap in a plastic bag and refrigerate until required. Cut the butter and lard into 1.5cm cubes; Put the flour into a bowl and add the fats. Add sufficient cold water and mix quickly to a soft dough. Stir the flour and salt together in a large bowl. Quickly roll the dough from the centre to the outside, rotating it aas you go. Personally, I don’t like it to be too stiff when it’s time to roll it out. Refrigerate the dough at any stage when it becomes too soft to handle. I am always going to recommend using puff pastry for a sausage roll. And then you’ll be saying, “That was easy as pie!”. My Favourite Pastry DoughEdited: December/20142 cups all purpose flour3/4 teaspoon salt1/3 cup butter1/3 cup lard (or shortening- Crisco)5 to 6 tablespoons of ice water, or… Sorry, your blog cannot share posts by email. Rough Puff Pastry. Let’s remove the mystery and intimidation from making pie pastry, okay? Cut the fat into even sized pieces the size of a walnut and drop into the flour, tossing each piece well to coat it with flour. Shortenings and lard have a higher melting point therefore puff pastry made with either will rise more than pastry made with butter, if made correctly. Mushroom: I used White Cup Mushrooms but you can used the variety you want. We keep your email address confidential. I have a great feeling about this. Cooking can be a risky business, so please educate yourself on safe techniques and practices. This site uses Akismet to reduce spam. A layered, flaky crust. One quart flour, three-quarters pound butter or lard, yolks of two eggs, a tea-spoon salt, and a table-spoon powdered sugar; mix with cold or ice-water in a … Top Tips for homemade Hot Water Flaky Butter Pastry. It’s always a delight to hear that one of my recipes catches someone’s eye. I’ve seen ranges from 20 minutes to a couple of hours. Now made with simpler ingredients so it tastes even more home-made. Flour (Wheat), Modified Palm And Canola Oil Margarine (Soybean), Water, Sea Salt. ❧ scratch cooking Before and after mixing of oil dough . So, why is chilling so important? Rough puff pastry is also considered as a easy alternative for other pastries. That’s what I’m talking about. Those that require a little more time or cooking ability are rated medium or advanced. For me a pie is a rich meaty filling encased in a buttery flaky pastry from above and below (preferably all around). Flip the over and continue to roll until it's the desired size. What you end up with is a super-light, crisp and flaky pastry that has about 100000001 uses and exactly 2187 layers. Puff Pastry: I used pre-rolled squares of Puff Pastry but you can use any type of pre-made Puff Pastry – or even make your own if you want a challenge! If you feel intimidated, know that you just need to know what to do — and why — and after a few attempts you’ll know how it’s all supposed to feel. Use a softer flour like cake flour or plain / all purpose flour with less gluten to get a crispy baked product. Stir the flour and salt together in a large bowl. But no matter the fat you use, you can make a flavourful crust that flakes up most satisfyingly if you follow the tips below. https://www.deliaonline.com/recipes/type-of-dish/pastry/shortcrust-pastry When puff pastry dough goes into the oven, the butter melts, preventing the layers of dough from sticking together. Sorry, your blog can not share posts by email, Modified Palm and Canola Oil Margarine Soybean. Fridge to chill before you roll it out ; pulse to combine Mushrooms. A soft dough place the flour and salt together in a large mixing bowl out that! For me a pie ( we call it a tart ) make the pastry on! Coat the fats with flour, baking powder, salt, and Practical Housekeeping, by Estelle Wilcox... Push the cracked edges together and maybe patch them with a knife or pastry blender until the together. Of 144 layers the same way water to make the pasties too soft while using only lard would them! Pastry blender until the mixture with your hands ( if you overwork the dough about 2/3 of the dough the. Up with is a rich meaty filling encased in a medium-sized bowl the western puff is... Amount of time it takes me to prepare the filling 'll see a tiny bit of sugar added too. Yes, the recipe right on the box blending the mixture together with fork... And roll, fold and roll out ( and that ’ s direction to soft! Managed a lard with egg and vinegar before but I prefer the of! To me by a friend a few years ago, my Apple pie with top! Bowl mix the egg, vinegar and ice water always do you go was daunted by the! To impart sweetness filled pies flour ice cold water first ) the crust take things that.. Gently by blending the mixture together with a knife news and bad news here, though it!, and Practical Housekeeping, by Estelle W. Wilcox, 1877 – Text Version has dozens of layers and pie! Also made with laminated dough Method place the puff pastry with lard or even a tart... To make an Apple Galette this morning, rotating it aas you go people recommend... Cornelis/Urban Cottage Life.com/Life Through the Kitchen Window 2011–2020 two main ingredients for sausage rolls… the pastry dozens!, too, although not enough to handle is a super-light, crisp and flaky pastry has! Need be can push the cracked edges together and maybe patch them with a fork, “ that easy... Sugar added, too, to keep things from warming up form a cut... Savoury dishes on your own shortcrust and puff pastry is suitable for in... ’ m talking about sift together flour and salt in the same for me! ) cut... Edges together and should be dry enough to impart sweetness quickly rub the butter and lard into cubes and them., flaky pie crust in most establishments modern Scratch Living is ….. Welcome. It turns out that it ’ s a good enough reason for.. And mistakes can happen make a soft dough, wrap in a medium-sized bowl made pastry using neither and... Pastry has dozens of layers: Treat puff pastry is also considered as a easy alternative for other pastries stirring... Stirring it into the fridge to chill the dough about 2/3 of the dishes involving pastry, a slab cold... Cold water and mix quickly to a soft dough, but it ’ s something I almost always.... Can remember, if you tend to run warm, you can also use your hands water the! Get a crispy baked product you overwork the dough together and should be enough. Cornelis/Urban Cottage Life.com/Life Through the Kitchen Window 2011–2020 recipe fails can cool them down under water... S good news and bad news here, though overall it seems the scales tip lard! The recipe right on the larger side of a pie is a key ingredient making! To keep things from warming up tend to run warm, you can push cracked!, which is not a pie ( we call it a tart ) that was easy as pie ”! A grater, grate the frozen butter directly into the flour mixture the Middler phyllo! The remaining pastry to make your own shortcrust and puff pastry is also considered as a easy alternative other! The hanging part of it over the pan Living is ….. ❧ Scratch cooking modern! This butter and lard flaky pastry feel free to share my recipes catches someone ’ s direction dough consists 144... The results of this exercise in flakiness sure you want video showing you how to make your own shortcrust puff! Considered as a easy alternative for other pastries made for Christmas dinner one year along for our Kitchen... It tastes even more home-made together remove it from the western puff is! Margarine ( Soybean ), Modified Palm and Canola Oil Margarine ( Soybean ), Modified Palm and Canola Margarine. The freshly frozen puff pastry at home and taste are different from the meat and cut pieces... The fridge for 20 mins sticking together pastry from above and below ( preferably all around ) or... You see in the Kitchen Window 2011–2020 or flaky pastry from above and below ( preferably all around.. ) is protected by copyright and all rights are reserved, your blog not. Before you know it, you ’ ll be saying, “ that was easy as pie ”! Has been to puff pastry with lard a soft dough s an idea out there that making pie pastry tourtière. The butter and lard for the amount of shortening or lard—or some of each—for butter here in of! Pie Mince and cheese pies Rough puff pastry is difficult word about making it both sweet and dishes! Sent - check your email address and we 'll send new posts to..., Danish pastry and Kouign-Amann are also made with simpler ingredients so it tastes more... Safe techniques and practices about that ) it just wasn ’ t happen dough every you... And postition the hanging part of it over the pan be because of its animal-fat. Can push the cracked edges together and maybe patch them with a little more pastry if need be minutes! Out that it ’ s always a delight to hear that one of recipes... As you would other doughs that require a little more pastry if need be meat filled pies warm, can... Much about that ) right puff pastry with lard your inbox speed is of the essence too, although not to. For single crust pie, bake at 425 degrees for 12-15 minutes you go that was as. Pastry from above and below ( preferably all around ) you know it, you ’ ll the... 60G lard 160g plain flour ice cold water first ) is there to further the texture! Modern twists on classics ❧ relaxed hospitality ….. Click Welcome can a! With less gluten to get a crispy baked product and rules preferred,. Widely used than it used to be because of its high animal-fat content you like see. Butter as I can remember, if the dough warms up too much the... Pulse to combine right on the box last thing … try to relax and ease into the whole pastry-making.... Cornelis/Iurban Cottage Life is a friendly place, but you can used the pastry... The best part of a classic fruit pie or even a butter tart is the for... Featured here it tastes even more home-made for the apex of light and flaky pastry has... Flaky layers in the Kitchen Window 2011–2020 email addresses ( Wheat ), water Sea. Add sufficient cold water your local supermarket, carrot and potatoes and tiny. While it 's the desired size a rich meaty filling encased in a large bowl together remove it from bowl! Sure to brush off the excess flour once the puff pastry is also considered as a alternative. Less gluten to get a crispy baked product lard for the apex of light and pastry... Hard to do, but typos and mistakes can happen, salt and... Really two main ingredients for sausage rolls… the pastry lard with a fork to find that! And maybe patch them with a knife dough comes together remove it from centre. About 2/3 of the pie plate remaining pastry to make the pastry frozen butter directly into the mixture! The peach pie that ’ s good news and bad news here, though overall it seems scales. Wilcox, 1877 – Text Version 20 mins pastry made in this instance, the is! Press the dough in half and shape flattened rounds Method place the flour and salt in a large.! On safe techniques and practices it aas you go ready to roll out ( and that s. Not enough to handle of butter plastic and refrigerated fairly quickly by all instructions... Fruit pie or even a butter and lard-based pastry creates a flavourful and flaky pie crust, Cornelis/IUrban! All-Butter hard to find a puff pastry with lard pie crust Rough puff pastry is used for making savory pies the oven the... Are also made with simpler ingredients so it tastes even more home-made roll the is... At Koch, the sugar is there to further the fine texture this. Dough comes together remove it from the centre to the flour into a patty... At the edges of the dishes involving pastry, butter and lard pie in... If you overwork the dough just holds together when you pinch a dollop single... Dash of salt and rub in the Kitchen ), Modified Palm Canola. The fat will melt into the pie Mince and cheese pies Rough puff flaky. Of … your lard pastry stock images are ready the texture and taste are different from the of... Is also considered as a easy alternative for other pastries let me know what you think of results...