Joan's Recipes
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Baking

Joan's Food Processor Pastry (Sweet)

Ingredients

  • 450 gr. (1 lb.) self-raising flour
  • Pinch of salt
  • 110 gr. (4 oz.) butter or hard margarine (Stork)
  • 110 gr. (4 oz.) Trex (hard vegetable fat)
  • 4 tbsp. caster sugar
  • Scant 8 tbsp. water (v. cold)
  • To make quantity for freezing: *
  • 700 gr. (1½ lb.) self-raising flour
  • Pinch of salt
  • 175 gr. (6 oz.) butter or hard margarine
  • 175 gr. (6 oz.) Trex (hard vegetable fat)
  • 6 tbsp. caster sugar
  • Scant 12 tbsp. water (v. cold)
  • * if food processor large enough
  • I use butter and Trex

Method

1

Place flour, salt and caster sugar in processor and whiz for 2 seconds. Cut up butter/margarine and Trex into small pieces, add to the bowl. Process for 8-10 seconds.

2

Take lid off processor and sprinkle 7 tbsp. of the v. cold water over the surface and process until pastry begins to form a ball around the side of the bowl. At this stage you can see if it will need more water. (Some flours absorb more water than others). If it is looking too dry add the final tbsp. and a little more if necessary.

3

Take dough and knead on lightly floured board until smooth, wrap in cling film and leave in fridge for 30 minutes before rolling out.

4

Use in sweet recipes and bake at 190°C.

5

N.B. Pastry in general: 2 tbsp. water for each 110 gr. (4 oz.) flour.

6

For sweet pastry add 1 tbsp. caster sugar for each 110 gr. (4 oz.) flour.

7

For the freezing quantity, divide finished pastry into 3 equal pieces and use

8

for recipes as required. One piece will be enough for the apple pie

9

recipe. Pastry freezes very well and it saves time to have it ready-made.