Pastry flour advice

[YT2095]

I plan on making some beef and onion pies today, but I only have Strong plain (bread) Flour in.
I`m not well enough yet to get some AP flour, so...

is it possible to use strong white flour instead?

Logically I would assume that you`d need more fats in it than regular flour so as to isolate the gluten content a bit more.

does anyone Know or tried this before?

[suziquzie]

I haven't tried it, so I'm not helping much, But my guess would be you are right.....
I don't think it will ruin anything!

[ChefJune]

Originally Posted by YT2095

I plan on making some beef and onion pies today, but I only have Strong plain (bread) Flour in.
I`m not well enough yet to get some AP flour, so...

is it possible to use strong white flour instead?

Logically I would assume that you`d need more fats in it than regular flour so as to isolate the gluten content a bit more.

does anyone Know or tried this before?

Are you referring to making a crust for the top of your pies? I don't think you'll have any problem subbing out the flour you have. A bit more liquid, maybe?

[YT2095]

the pie tin will be lined with pastry, the filling put in, and then a top.
I`m not really fussy what sort of pastry it is either puff, shortcrust, flakey, biscuit etc...
mine always comes out a cross between shortcrust and biscuit anyway :D

a Pastry cook I am Not!

[Andy M.]

Take two tablespoons of flour out of each cup and replace with cornflour.

[YT2095]

aha! genius, Thanks