Pastry

No Fail Short Crust Pastry – (Thermomix) Sweet or Savoury by Serena

My short crust pastry never fails me. It also doesn’t need to go in the fridge for a decade before you can use it. Ok, its 30 minutes but MY GOD, how long is that 30 minutes???

No Fail Short Crust Patry

  • Servings: 1 top and bottom 20cm pie crust
  • Time: 15mins
  • Difficulty: easy
  • Print

Ingredients:

  • 400g plain flour
  • 100g frozen cubed butter
  • 100g frozen cubed shortening (Frymasta Edible Veg Shortening from Coles is Ideal)
  • 2 egg yolks
  • 1 tsp salt for savoury pastry or 30g sugar for sweet pastry
  • 1/4 to 1/2 cup iced water

Method:

In a measuring jug, add half a dozen ice cubes and cold water up until the 1/2 cup mark

Weigh 400g flour into your TMX bowl. Add 1 tsp salt if making savoury pastry or 30g sugar If making sweet pastry. Pulse (turbo) twice to mix.

Add 100g frozen butter and 100g frozen shortening

Mix on speed 4 for 10 seconds. Check consistency. It should be like fine breadcrumbs. If not, do a further 5 seconds.

Add both egg yolks and 1/4 c ice water. Mix on speed 6 for 10 seconds. Check that its coming together in clumps. Set timer for 20 seconds and turn to speed 6. Dribble ice water in through the centre hole slowly until all the pastry gathers in a lump around the centre blade. Turn off the machine and turn upside down. Release the blade and let the pastry and blade come out onto a floured surface. Your pastry will be slightly sticky, that’s ok. remove the blade and knead a couple of times quickly on the flour until the pastry isn’t sticky.

This pastry is ready to be rolled. If you are not going to use is straight away, store in fridge or freezer. The reason it doesn’t have to rest is because its so cold from the frozen fats.

Notes* You can do this with room temp or cold butter and shortening but you would need to chill it before rolling and then chill it again before baking to stop it shrinking. I wouldn’t recommend room temperature fats for pastry. I keep cubed frozen shortening and butter in my freezer at all times for pastry

If you do any of my recipes and it hasn’t worked for you, please contact me. If you have made any of my recipes and loved them, please don’t forget to leave a note on my blog, especially if you have made some tweaks that have worked out! Thank you!

Serena x

Here are some of my favourite things to make with my pastry

IMG_1823 IMG_1824 IMG_1825

Pepper Steak  Swags

Pepper Steak Swags

Pepper Steak Swags

Pepper Steak Swags

Cornish Pasty – (Thermomix) by Serena

Cornish_pasty_-_cut

I spent ten years in England. I went for a holiday and liked it so much I just stayed (there was quite a bit of Immigration trouble at the time but I’ll just skim right past that) 😜

Anyway, after s brief stint in Robin Hood’s back yard, Nottinghamshire – I ended up in Cornwall. Home of the revered Cornish Pasty.

A Cornish pasty of course is a half moon shaped pastry filled with meat and vegies. Sometimes people roll them upright, its a personal thing. The pastry is crimped and its deliciously moist and flaky.

I learned to make Cornish pasties from a lady born and bred in Cornwall. In fact she had never left Cornwall, and was quite proud of that fact! Rita showed me how to make the pastry, what meat to buy and how to crimp. It’s an art, make no mistake and a good pasty is amazing!

Every Cornish person has an opinion on what makes a great pasty but for my purposes, this is the recipe I have been using for the past 20 years and I’m sticking with it!

 

Cornish Pasty (Thermomix) by Serena

  • Servings: 6
  • Time: 1hr 30mins
  • Difficulty: easy
  • Print

Ingredients:

  • 400g shortcrust pastry – recipe HERE
  • 300g beef skirt or chuck steak (you can use mince if you prefer)
  • 1 leek
  • 1 swede (turnip- orange skin variety best)
  • 2 potatoes
  • 2 tbsp. gravy powder
  • 6 stalks of parsley
  • 40g butter
  • salt and pepper
  • 1 x egg and bit of milk for egg wash

Prep:

Rollout your pastry to the thickness of a silicone mat, or 1/4cm. Cut out 6 x 20cm circles. I have templates already cut in my pantry from glad bake paper to use as a guide. Stack your circles on a plate, put glad bake between them, cover them with Clingfilm and refrigerate while you prepare the filling

Make your egg wash by whisking a tbsp. of milk into an egg, set aside

Cube your beef skirt, ensure you cut against the grain for tenderness. Set aside

Trim and top and tail your leek so you are left with just a bit of green and mainly white. Discard the green. Yes, I know it’s hard but just do it! Lol. Cut in small 1cm pieces. Add to tmx bowl

Peel your swede and cut in 8 pieces like an orange. Add to tmx bowl

Peel your potatoes and cut in 8 pieces like an orange. Add to tmx bowl

Separate the leaves from your stalks on the parsley, discard stalks. Set parsley aside.

Chop vegetables in your tmx bowl for 2-3 seconds on speed 4. Check consistency, you want it to be small enough to cook in 50-60 minutes but not little pieces. If doing this by hand you would slice the veg the same as for potato bake, so try and get the pieces that sort of size.

Remove veg from bowl and set aside.

Assembly:

Its quite easy to forget what you are doing with this assembly of a pasty, and forget to put in all items. For this reason, I line up on my bench the ingredients in the order they are placed in, so –

Pastry

  • veg mix
  • meat
  • parsley
  • butter
  • gravy powder
  • salt and pepper
  • egg wash

Preheat oven to 180 degrees

Take one pastry circle. Baste around the whole edge with egg wash. You do not want your pasty to leak so ensure you have no holes or tears. In the middle, place a mound of the veg mixture, approx. Leave a good inch of pastry free all the way around for sealing. Don’t make the filling too big or you will have trouble sealing the pasty. Add about a ping pong ball sized amount of meat, along the top of the veg.

Add parsley to the top, lay it over the meat.

Sprinkle over 1/4tsp gravy powder

Put two “dobs” of butter on the top of that (about 1/4 tsp.)

salt and pepper to taste.

Roll your pastry over so you have a half moon shape. Seal the edges together and then crimp the pasty (How to crimp a pasty here). Poke a steam vent in the top somewhere with a knife, just a little hole.. and egg wash the entire pasty.

Place on a lined tray in the middle to lower half of the oven and bake for approx. 50-60 minutes. Let sit for 5 minutes before transferring to a wire rack. Do not attempt to eat one for 15 minutes as you will burn yourself!

If you have not had great success with my recipe please feel free to contact me for help 🙂 If you have had a great result, please leave me a comment and let me know. If you have done tweaks that might help someone else, post them up and share the love! Thanks for visit g my blog 🙂

serena x