Thursday, 5 June 2014
My recipe for perfect pastry
There is a certain mystique attached to making pastry, and for years, I struggled to get it right. All that stuff about a 'light, cool touch', the crumbling it in your (cool) hands, the 'handling as little as possible', and the 'resting' in the fridge before use. Much of this I've since learnt to ignore (largely out of laziness), but yesterday, I finally cracked it. Perfect pastry (and it really was perfect. I kid you not).
This was my recipe (it needs to be done in a hurry):
1. Measure flour into food processor.
2. Put marge down beside the Aga (or other warm place), expecting it to be there no more than a minute.
3. Suddenly remember the car must be taken to garage for pre-operative assessment for badly damaged wing mirror (due to car being driven, backwards, into unforgiving metal post)
4. Abandon/forget pastry-making, and dash off with car (the news is bad, but that's irrelevant for pastry purposes)
5. Return to continue from stage 2. Discover marge only semi-solid.
6. Measure out marge anyway (not easy, as it slides about)
7. Mix. Add water.
8. Take pastry out. Pastry ball strange-looking, and wet. Realise measured out wrong amount of marge.
9. Throw ball of pastry back in mixer, add more flour and more (warmish) water, and whizz.
10. Immediately (no time for resting) make quiche.
Voila. We had it again for lunch today, and I've never made better pastry.