Post by Silly Yak on Feb 28, 2011 9:13:11 GMT
Re: Gram flour pastry recipe today
Posted by Gill on 4/9/2004, 6:33 pm, in reply to "Gram flour pastry recipe today"
We always make mince pies with gram flour pastry, or whatever filling my 3 and 5 year old decide to put in. Last week it was cooking apple and raspberry jam - and delicious.
We use 15oz flour, sifted, with 1 oz pale muscovado sugar (or any sugar you have in the cupboard), plus 5 oz hard marg, 12 tspns water.
Rub fat into flour/sugar then add water as for normal pastry recipe.
TIPS (from bitter experience!)-
DON'T use soft marg, you end up with a soggy sticky mess!
roll it out between two floured sheets of parchment,
the more you roll it the better it gets,
cook it well, the flavour of the flour changes on cooking and is delicious when properly cooked
keep the flour in the freezer, it does not keep well and goes rancid
the pies can be frozen and used individually, e.g. in packed lunches
Posted by Gill on 4/9/2004, 6:33 pm, in reply to "Gram flour pastry recipe today"
We always make mince pies with gram flour pastry, or whatever filling my 3 and 5 year old decide to put in. Last week it was cooking apple and raspberry jam - and delicious.
We use 15oz flour, sifted, with 1 oz pale muscovado sugar (or any sugar you have in the cupboard), plus 5 oz hard marg, 12 tspns water.
Rub fat into flour/sugar then add water as for normal pastry recipe.
TIPS (from bitter experience!)-
DON'T use soft marg, you end up with a soggy sticky mess!
roll it out between two floured sheets of parchment,
the more you roll it the better it gets,
cook it well, the flavour of the flour changes on cooking and is delicious when properly cooked
keep the flour in the freezer, it does not keep well and goes rancid
the pies can be frozen and used individually, e.g. in packed lunches