pastry

I love Caprese - salad, spears, bites; anyway I can get it. The basil Challenge has been in the back of my mind, I cleaned my fridge and in the freezer compartment I had a package of Puff Pastry. Basil = Caprese = Caprese Puffs. INGREDIENTS 1 sheet frozen puff pastry (or make your own) 2 or...

:oops::oops::oops: My intention was to make olive stuffed bread. I started entering the recipe while the dough was proofing. The dough would not rise. I think my yeast was old. I inadvertently posted the incomplete recipe. I had to edit the entire recipe to fit what was actually made. Mom...

Hi I use a simple pie pastry of flour, margerine and butter and often struggle to roll it out in any large size without it crumbling. I am unsure of its technique, more water or both of these - - plus some more?! Amounts are about 300g flour, 75g of margerine, 75 g butter, but of salt, few...

LCHF = Low Carb High Fat At present I use two silicone sheets to roll out 'pastry' which works but not perfectly. I have to lift top sheet to check thickness which does tend to pull up the dough. So it's roll. Pull up. Roll...... If I could use a truly non stick roller it would help...

Do you make your own pastry and if so what types of pastry have you made?

A title a little long to present this recipe that I don't know yet whether to classify as starters or desserts. In any case, here it is: Serves: 2 | Preparation time: 20 mins | Cooking time: 1 h Ready rolled puff pastry: 320 g (about 1 standard-sized roll) Ham, thinly-sliced: 100 g Dolcetto...

Have you ever made choux pastry? If not, now is your chance to try out a new technique. If you are an old hand then you can lend us your wisdom, share the results and perfect your techniques. Some say its easy to make choux - but to achieve the perfectly light and crisp result isn’t quite...

Mincepies? Yes or no? I’ve just taken my first homemade ones out of the oven, but must admit I’ve worked my way though a box of shop bought ones. Do you like them? Is it a British thing(I think so?)?

Congratulations go to @medtran49 who won the Recipe Challenge ‘pasta’ with a recipe for Spinach pasta with leeks and guanciale and has chosen filo/phyllo pastry (bought or home-made) as the next challenge ingredient. The new extended deadline for entries is midday Saturday 29th September (BST)...

Do you make your own pastry? Or perhaps you buy ready-made chilled or frozen pastry. When it comes to puff pastry, the ready-made option is a good one for many people and its a great product - but have you ever attempted it yourself? What types of pastry have you made before? Here is a prompt...

A galette is a very easy way to make a tart or flan and of course you can make them savoury as well as sweet. This recipe is vegan as I've used shortcrust made with margarine and glazed with apricot jam to get the pastry looking golden - but you could use egg wash instead (or both)...

I was motivated to try out gluten free pastry because @Herbie had posted about it and seemed to have success. Here is my first effort. I used the recipe on the Dove's farm gluten free flour packet plus a teaspoon of xanthum powder (for structure). Here is what I made... looks good doesn't it...

How are your pastry skills? What types of pastry have you made? There has been some discussion of this topic recently in The CookingBites Cookalong: Tarte Tatin. There are many different types of pastry. Here are some of the best known: Choux pastry Filo pastry Flaky pastry Hot water crust...

So the recipe I used for the sweet shortcrust pastry was Ingredient 8oz plain white flour 3oz dairy free margarine (you can use butter if you want to) 2oz raw sugar 1 egg. Method Crumble the flour with the margarine (I did spot the problem here but failed to act!), Mix in the sugar, and add...

Two 9 inch pie crusts 2/3 cup + 2 tablespoons shortening or 2/3 cup lard (137 grams) 2 cups all purpose flour (240 grams) 1 teaspoon of salt 4 to 5 tablespoons cold water Cut shortening into flour and salt until it is the size of small peas. Sprinkle in water about a tablespoon at a time...

Last time I had pastry scraps, I had a cooking apple in the fridge, so I made an apple pasty. Today I resorted to making a raspberry jam pasty becuase I coudn't think quickly enough to invent something from the random ingredients I had in the fridge or store cupboard. I wanted to use the oven...

Can anyone tell me how to avoid the pastry shrinkage problem please ? Sometimes the vertical sides seem to halve and leave me with nothing. Also, how do I stop the bottom bubbling up whilst it is cooking please.?

Does anyone make their own puff pastry? the stuff I have been finding here in Australia is crap and way too think. it doesn't join together easily and doesn't really puff up. it's also in sheets not blocks and obviously from my point of view dairy free is needed. in the UK i just used Jus Roll...

I've been promising to write this up for a while now. there are 2 ingredients that make this recipe different from normal. the first is the use of 1tbsp olive or sunflower oil. the 2nd is the use of brown sugar dissolved in a couple of tablespoons of hot water. somehow these two extra...

It's it possible to make a sweet vegan shortcrust pastry? I can only find ones with egg in them yet normal savoury shortcrust pastry is easily vegan using vegan margarine because it doesn't have egg in it. So why does sweet shortcrust pastry have egg in it and savoury shortcrust pastry doesnt?