*Intro music*
JAMIE>> Hello lovely people!
Let's make the beautiful thing that is
homemade short crust sweet pastry.
So good, so much better than anything you could buy.
So, the basis of this recipe starts with half fat to flour.
And that's a principle that's been used for hundreds of years.
We're going to use a little sieve
to put 250g of flour.
Then we have the butter
and I'm just going to rub the butter and flour together
but, before I do that I'm going to add some sugar
That's 100g of icing sugar.
So, then I've got a vanilla pod here.
The classic flavor.
I'm just gonna squeeze this.
You can always tell a good vanilla pod by it being sticky
and sort of soft and gentle.
[shouting] Hello Buds!
That's my little boy, Buddy.
uhm, you alright mate?
I'm making pastry, do you wanna help me?
Cool, wash your hands.
So I'm just going to run my knife down the pod
like this. Scrape the inside out
And there are literally thousands of little seeds.
There, right?
And it's incredible. Look at this. Smell that.
Guess what that is.
Vuh! Vuh!
BUDDY>> Vanilla!
YAY! So if you can just
get little knobs of butter and just squash it
into the flour.
Get a little handful. This is called rubbing.
This is a rubbing method, ok?
So Buds is the king of that. He's going to do that.
Add a little sea salt ok?Just a pinch.
The salt is good to season the flour.
And then what you can do is just a tiny gesture
of lemon zest or any citrus.
So, we don't want to over-touch the pastry
because the temperature of our hands is melting the butter.
So we can stop now Buds, ok?
Now I'm going to add a little swig of milk
and I'm going to use the yolk of two eggs.
The yolk is going to give you a richer, finer pastry.
So I just use a fork now.
You all right Buds? You watchin' and learnin'?
Kay, can you just move that around - keep it in the bowl.
So Buddy, we're going to make this pastry, to bake it blind.
So look, I brought this pastry together
I'm going to wrap this up in cling film
So that goes in the fridge, about half an hour to an hour.
Let it relax, let it chill.
And then I'll show ya how to roll it out.
Ok, so, eh, the pastry has rested.
Uhm, and it literally does rest.
It allows the gluten in the flour to relax
and become more flexible.
And in that time, if you feel it Buds, it gets firmer.
So this is all about lining the pastry mold.
Dust a clean surface [with flour]
You wanna get the pastry to a temperature that is kind of malleable.
Get a rolling pin and give it a little whack.
You're just kind of extending it.
You're doing that initial bit of hard work.
Give it an even push.
And of course you can choose the thickness that you want.
I'm gonna go about half a centimeter.
Roll this up like that.
Then I'm going to put the pastry down like this.
Let that sag in, like that.
We need to now bake this pastry shell blind.
Just use this - if you just push this across Buds.
Right, it'll naturally cut the pastry.
Good lad, we got there.
So what we've got there is a really easy
natural ending right?
And it's looking kinda pretty.
This is a twelve inch mold.
It's got a removable bottom.
BUDDY>> Giggles
JAMIE>>Did I say bottom?
BUDDY>> Yes
JAMIE>>Oh God!
I can't believe I just said bottom! Should I say sorry?
BUDDY>>No.
JAMIE>>Ok, fair enough.
Then what I'm gonna do is get this fork.
Can you poke little holes like that?
Around the bottom - not up the sides though.
If you don't do this, then sometimes the heat from the bottom of the oven
can make the inside of the pastry case arc up.
I'll have him working in the restaurant soon.
That is your prepared pastry case.
You could freeze it.
I'm going to use quality cling film that is heat proof.
And what I use, is instead of baking beans
I'm going to use baking rice.
So I'm going to pour that in.
Pat that down dude and let that go all the way up the side of the pastry.
Really press it down.
I'm just going to bring the sides in like that and we're gonna bake this
for about ten minutes.
So baking blind means essentially cooking the pastry without color.
Ok, so that's going to go in the oven now for ten minutes.
Let's take it out.
Now what's happened here guys is, as you can see
The pastry is in perfect condition.
We just pop that back in for five minutes
so the pastry is cooked, but it's not gonna move
and it's not gonna shrink.
Ok, so we've had five minutes and here is our pastry case.
So there you go guys, that is the basic
beautiful pastry case.
WOO HOO! Look at that, absolutely fantastic although a little bit hot!
There's so much you can do with that. Hopefully you've got some good ideas of a good solid recipe.
If you wanna see me cook an incredible dessert
I'm gonna do a Maple Pecan Pie
Click the "i" button up there..*snaps*
Thank you buddy, say goodbye to the lovely people.
BUDDY>>Bye.
JAMIE>>Buh-bye.