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Thursday, 28 February 2013

Sweet Pastry Recipe

This is a very simple and versatile recipe for sweet pastry.
Here's what you need;  250 g plain flour, 100 g butter, 50 g sugar (caster or icing), 2 eggs.  It is possible to halve these quantities if required. 

1)  put the flour and sugar in a bowl, cut the butter into small chunks and add to the flour/sugar.

2)  "rub" the butter into the flour using your fingertips.  The texture, once rubbed-in, should resemble crumbled biscuits.

3)  beat the eggs together lightly and add them to the mixture.  Using your fingertips again thoroughly mix the egg into the mixture until it all comes together as a ball.  The resulting pastry will be slightly sticky and feel difficult to work. Please wash your hands after handling eggshells.

4)  wrap it in clingfilm and put in the fridge for at least 40 minutes.  The pastry will keep for a couple of days if tightly wrapped in the fridge.

5)  when you are ready to use the pastry, lightly flour your work surface and roll the pastry out to the required size, shape and thickness.