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Old 07-12-2009, 11:48 AM   #1
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Pastry

anyone got a good pastry recipe

and could I make a good quantity, then
chop it up into say 12 portions and put in the
deep freeze ?

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Old 07-12-2009, 01:08 PM   #2
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like pie dough pastry?
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Old 07-12-2009, 02:14 PM   #3
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yes, I mean just a simple basic pastry
( not flakey pastry or anything fancy)

the kind of pastry to make a meat pie, steak and kidney etc
then advice on ......is it ok to make a good quantity
then divide it up and put into the freezer so I can just
take it out and use it when I choose .

sometimes the freezer can mess food up so will it be
safe ?
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Old 07-12-2009, 02:59 PM   #4
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I use this recipe with good results.

Pie Crust Recipe : Alton Brown : Food Network

Pie crust dough can be frozen for later use.

You can also use store bought frozen puff pastry dough for a crust for your savory pies.
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Old 07-12-2009, 03:12 PM   #5
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thanks looks like this is the basic

  • 3 ounces (6 tablespoons) butter, chilled
  • 1 ounce (2 tablespoons) lard, chilled
  • 6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
  • 1/2 teaspoon table salt
  • 1/4 cup ice water, in spritz bottle
  • Approximately 32 ounces of dried beans,
(not quite sure what the dried beans are for !

Im not au fe with machinery so Ill have a go
using just a basin and a wooden spoon
I guess the flour means plain flour not self rising !

thanks for the advice, Ill have a go and... its such
a messy process Ill make a good amount and put
parcels in the fridge.
Hope I get it right !
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Old 07-12-2009, 03:19 PM   #6
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Quote:
Originally Posted by pieman View Post
...Approximately 32 ounces of dried beans,(not quite sure what the dried beans are for !...

The beans act as pie weights. In the event you want to blind bake (no filling) a bottom crust for a pie with no top crust, you fit the crust to the pie plate, cover with a sheet of parchment paper and add the beans. The you bake the crust. The pie weights keep the bottom of the crust from bulging up when baked.
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