Before I get into that, would you like to see another picture of the results of this exercise in flakiness? 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… And speed is of the essence too, to keep things from warming up. 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. Croissants, Danish pastry and Kouign-Amann are also made with laminated dough. Add the lard and use your hands to rub the lard into the flour Lift the dough and postition the hanging part of it over the back of the pie plate. Measure the flour carefully and put it in a medium-sized bowl. You don’t need to add egg and vinegar to your pie dough, but it’s something I almost always do. Your Lard Pastry stock images are ready. In a separate bowl mix the egg, vinegar and ice water. 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 … Stir with a knife to coat the fats with flour. Enjoy your pie! Learn how your comment data is processed. I have a great feeling about this. Stir the flour and salt together in a large bowl. Add the lemon and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough… Add the first tablespoon of cold water and continue to lightly stir the dough. 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. But that doesn’t mean to say that you can’t use a rough puff or flaky pastry. Divide it in half and lightly pat each half into a disk with smooth edges (don't fuss to much about that). Let me know how that works for you! Divide the dough in half and shape flattened rounds I hope your pies turn out great! 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. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to … Add iced water and lemon juice, avoiding touching the mixture with your hands. 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. What you end up with is a super-light, crisp and flaky pastry that has about 100000001 uses and exactly 2187 layers. 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 Make the dough: Sift flour onto your work surface (preferably something chilly like granite or marble … Put the meat and vegetables into a large mixing bowl add the beef stock, season very well with salt and pepper and mix well. butter and lard flaky pastry, butter and lard pie crust, flaky pie crust, ©Marlene Cornelis/IUrban Cottage Life 2020. Download all free or royalty-free photos and vectors. Therefore it is baked, very airy and crispy. I was daunted by all the instructions to fold and roll, fold and roll. I so enjoyed receiving your message, Caroline. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. 3) Gently, using a pallet knife, cut the butter and lard into the flour, and a breadcrumb consistency begins to form. 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. Now made with simpler ingredients so it tastes even more home-made. Feel free to share my recipes by way of links, ensuring credit to Marlene Cornelis or Urban Cottage Life.com. Made a quick puff pasty the other morning and used half the batch on two individual chicken pot pies. That’s what I’m talking about. You'll see a tiny bit of sugar added, too, although not enough to impart sweetness. Ingredients for Rough Puff Pastry Recipe: 9 oz (253 g) plain flour; Pinch of salt; 3 oz (84 g) lard or hard vegetable fat Butter and Lard Pie Pastry. Now I’m thinking I need to conduct some side-by-side taste testing. You can push the cracked edges together and maybe patch them with a little more pastry if need be. Stir the butter into … If there are still little bits of cold fat in the dough when it goes into the oven, the heat will cause the fat to melt and some steaming action to occur, both of which create little pockets in the dough. But not always. Trim away any fat from the meat and cut tiny pieces, about 1/2 cm cubes. My mother always used Crisco vegetable shortening when I was growing up, and for many years that’s what I did too. Instructions: In a bowl, combine the flour, salt and the 60g of butter. It’s always a delight to hear that one of my recipes catches someone’s eye. Make sure the butter and lard are very cold to start. Urban Cottage Life is a friendly place, but there are some disclaimers and rules. 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. 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 I do my best to make sure the recipes I present are accurate, but typos and mistakes can happen. 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! Personally, I don’t like it to be too stiff when it’s time to roll it out. Preparation time. 60g butter 60g lard 160g plain flour ice cold water. 5.0 (21 ratings) Sign up for free. 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… Vitamin A % A combination of unsalted butter and lard. 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