Plum Posted March 16, 2011 Share Posted March 16, 2011 Any tips for sorting out my wholemeal shortcrust pastry. It was so tough even the cat wouldn't touch it and even after soaking the tin overnight it's still bonded to it. Did it like normal shortcrust 8 of flour to 2 of fat, blitz with mixer and added water. Blind baked for 10 mins added filling then 35 mins at mark 6 Thank you Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted March 16, 2011 Share Posted March 16, 2011 My shortcrust pastry recipe is: 8oz 'OO' pasta flour 2oz Trex 2oz hard marg (or another 2oz Trex) very cold water Put the flour and fat in food processor and blitz until fine breadcrumbs. Add water slowly until comes together into one lump. Wrap in cling film & leave in fridge for half an hour. Roll out to required size. If it gets warm during the rolling out process put it back in the fridge. The main thing with pastry is not to handle it too much and to keep it cold. baking blind - prick the pastry before putting the greaseproof & baking beans in. I bake at 170oc in my oven ( which equates to 200oc in most ovens) Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted March 16, 2011 Share Posted March 16, 2011 I never do full on wholemeal shortcrust. You could pave roads with it. I generally do it half and half with white flour. Quote Link to comment Share on other sites More sharing options...
Plum Posted March 16, 2011 Author Share Posted March 16, 2011 My result is quite normal then Egluntyne Thanks for the tips Mrs WebM. I shall try half and half and follow your instructions next time. I had some for my lunch today and it was quite edible and a lot softer so if I have any more disasters I'll keep it for a day. Quote Link to comment Share on other sites More sharing options...
Alis girls Posted March 16, 2011 Share Posted March 16, 2011 My aunt said shortcrust made with SR flour not Plain is better - not hard etc - yes you have read it right but the pastry is much nicer and she reckons someone on the telly also uses SR - I have tried it and the pastry is much nicer. Quote Link to comment Share on other sites More sharing options...
Plum Posted March 16, 2011 Author Share Posted March 16, 2011 My wholemeal was SR Quote Link to comment Share on other sites More sharing options...
Alis girls Posted March 17, 2011 Share Posted March 17, 2011 Sorry Plum - dunno what to suggest - I always found wholemeal made harder pastry - could u do a 1/2 and 1/2? Quote Link to comment Share on other sites More sharing options...
Snowy Posted March 17, 2011 Share Posted March 17, 2011 If you used 8oz flour to 2oz fat Plum, that would make a difference! Needs to be 8oz flour to 4oz fat (usually half lard, half butter) Quote Link to comment Share on other sites More sharing options...
Plum Posted March 17, 2011 Author Share Posted March 17, 2011 Shows how often I cook Thanks Snowy Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted March 25, 2011 Share Posted March 25, 2011 You could do a sideline in stepping stones then Plum. I have been looking for some, but I probably could make my own now! It's your subconscious making you do these things to put you off your food. Quote Link to comment Share on other sites More sharing options...
