Hi Food Tubers, I'm going to show you how to make the perfect pie pastry from scratch.
Give it a twist and store it up for when you need it next.
Okay beautiful pastry.
the old school rule is half fat to flour.
So, we've got 600 grams of flour here.
Plain flour, you can sift it if you like.
A nice pinch of salt goes in just to get a bit of seasoning happening there.
Of course the classic in the old pies would be to use lard or butter.
I'm using butter which is brilliant, it's nice and it's sweet and it gives wonderful
colour to pastry.
So I've got 150 grams of butter going in and then to make the fat, half fat to flour I'm
going to add 150 of cheddar cheese.
Bust it up in your hand, grate it if you like but the whole point of this is that you have
a beautiful golden, rich, sweet, crumbly pastry right but with this wonderful nuggets of cheese
in there.
So we're going to use the rubbing in method so just with your thumb and forefingers so
just spend a couple of minutes rubbing this.
So if we're going to make our own pastry do it by hand because you get this amazing crumble
that you simply can't replicate by a factory made pastry.
yes you can go and buy shortcrust pastry from a supermarket it will be very good.
This is amazing.
You can actually make it in a food processor and just pulse it, It will be very good but
it won't be very good as this.
Just two minutes rubbing this flour together.
Can you see how the flour has gone from chalky white to a sort of yellow colour, it's little
bit heavier now.
So once you've rubbed it in like this, I'm going to add about 250 grams of cold water.
We really don't want to over work this.
This recipe is going back to roots, a little bit of love, care and attention.
Also it's about kind of under kneading it.
You always think that you've got to knead it like bread, you don't.
You've got to literally scrunch the dough.
See what I'm doing I'm just packing it and pressing it together to make this because
you don't want to work the gluten in the flour because that makes it hard and little bit
like eating the bottom of your shoes.
So we want to just push it together and that's the key.
So guys I've pretty much just pressed that pastry together.
That's what it looks like.
Beautiful.
If you want to see where this pastry ends up, click the link.
Take a look at my beautiful Aussie meat pie.
Go and have a look!