Thursday, 3 May 2012

Short pastry for savouries

Slice of vegetable and ham quiche

When it comes to pastry I generally refer to my bible: The Edmond's cookbook. Everyone should have one of those at home. The pastries are just divine (and I am talking from experience from before I was gluten free). So tonight I got if off the shelf and made a beautiful short pastry.

- 2 cups of all purpose flour
- 1/4 tsp of salt
- 125g of cold butter
- 1 cup of cold water

Sift the flour and salt together. Cut in the butter until it resembles fine breadcrumbs. Mix to a stiff dough with a little water. Roll out very lightly and do not handle more than necessary.

Place in your dish and blind bake at 200 Degree C for about 12 minutes. Remove the baking blind material and return to the oven for about 1 minute to dry the pastry out. Remove from the oven, pour the filling into the shell. return to the oven and bake for a further 30 minutes or until the filling is golden and set.

For the filing of this quiche follow the link:

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