Joan's Recipes
Edit this recipe
+ Add
Savoury pastries

Joan's Food Processor Pastry (Savoury)

Ingredients

  • 450 gr. (1 lb.) self raising flour
  • ½ level tsp. salt
  • 110 gr. (4 oz.) butter or hard margarine (Stork)
  • 110 gr. (4 oz.) hard vegetable fat (Trex)
  • Scant 8 tbsp. water (v. cold)
To make quantity for freezing
  • 700 gr. (1½ lb.) self raising flour
  • ¾ level tsp. salt
  • 175 gr. (6 oz.) butter or hard margarine (Stork)
  • 175 gr. (6 oz.) hard vegetable fat (Trex)
  • Scant 12 tbsp. water (v. cold)

Method

1

Place flour and salt in processor. 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 savoury recipes and bake at 190°C.

5

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

6

For savoury pastry add ¼ tsp. salt 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 mince and potato pie

9

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