Hi everyone in this post ill be telling how to make sweet pastry I hope you like it and come back for more.
Cooking time-1h 50m Hardness-its not too tricky
- 250g plain flour, plus extra for dusting
- 50g icing sugar
- 125g good quality unsalted cold butter, cut into small cubes.
- 1 vanilla pod, halved and seeds scraped out (optional)
- 1 large free-range egg, beaten
- a splash of milk
Step 1- Firstly from a height, sieve your flour and icing sugar into a large mixing bowl. Using your fingertips, gently work the cubes of butter into the flour and sugar until the mixture resembles breadcrumbs
Step 2-next if your using either orange or vanilla for extra flavour, either finely grate in the zest of your orange or add the seeds from the vanilla pod and mix it again.
Step 3- Then add the egg and milk to the mixture and gently work it together using your hands until you have a ball of dough. But remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
Step 4- Next sprinkle a little flour over the dough and on a clean surface, and then pat the ball into a flat round shape about 2.5cm thick.
Step 4-Sprinkle over a little more flour, then wrap the dough in Clingfilm and pop it in the fridge to rest for at least 30 minutes. Then get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil or butter put some of the oil or the butter on your fingers and rub all over the inside of the inside.
Step 5- Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it's almost about 0.5cm thick. Carefully roll your pastry around your rolling pin, then unroll it carefully over your oiled tin.
Step 6- Ease the pastry into the tin, making sure you push it all the sides. Then trim off any excess by running the rolling pin over the top of the pastry tin, then prick the base of the case all over with a fork.
Step 7- Lastly get yourself some clean film and lay it out over your pastry case, then fill the pastry case with baking beans and then pull over the Clingfilm on top and fold it inwards and scrounge it up and its ready to be cooked.