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Pastry
Posted by marylew
Re: Pastry March 22, 2016 12:05PM |
Registered: 17 years ago Posts: 3,660 |
Ooooh no Marylew! You must use Butter Puff pastry and this is the reason - the ingredient list:
Edmonds Butter Puff Pastry:
Ingredients: Wheat flour, unsalted butter (25%) (milk), water, salt, food acid (330).
Edmonds Flaky/Puff Pastry:
Ingredients: Wheat flour, animal and vegetable fats/oils, water, butter (from milk), salt, emulsifiers (soy lecithin, 471), raising agent (336), preservative (202), antioxidant (320), flavour.
Edmonds Butter Puff Pastry:
Ingredients: Wheat flour, unsalted butter (25%) (milk), water, salt, food acid (330).
Edmonds Flaky/Puff Pastry:
Ingredients: Wheat flour, animal and vegetable fats/oils, water, butter (from milk), salt, emulsifiers (soy lecithin, 471), raising agent (336), preservative (202), antioxidant (320), flavour.
Re: Pastry March 22, 2016 10:00PM |
Registered: 9 years ago Posts: 622 |
Re: Pastry March 22, 2016 10:14PM |
Registered: 16 years ago Posts: 1,979 |
Re: Pastry March 22, 2016 10:43PM |
Registered: 18 years ago Posts: 5,699 |
You could make your own pastry Marylew. I actually haven't made this pastry for some time (being lazy I've bought the pastry), but here's a recipe that I've found excellent in the past and makes a really nice savoury pastry and is quick and easy:
115 grams butter
1 cup flour
1 teaspoon vinegar
1/2 cup milk
Pinch of salt
Grate butter into sifted flour or use a food processor.
Put vinegar into a cup and half fill with milk.
Add to the flour mixture and mix (don't over mix).
Roll out and fold the pastry into a square, lightly cover with cling wrap and put into fridge for half an hour.
Remove pastry from fridge and from it's folded state, roll it out again.
If you have time let it sit in fridge until you are ready to use it. i.e. you could make it in the morning and use it in the afternoon.
Hint: When you grate butter into flour by hand it's much easier to keep a grasp of the butter if you coat it in the flour you are going to grate it into first.
Regards,
Dawn.
115 grams butter
1 cup flour
1 teaspoon vinegar
1/2 cup milk
Pinch of salt
Grate butter into sifted flour or use a food processor.
Put vinegar into a cup and half fill with milk.
Add to the flour mixture and mix (don't over mix).
Roll out and fold the pastry into a square, lightly cover with cling wrap and put into fridge for half an hour.
Remove pastry from fridge and from it's folded state, roll it out again.
If you have time let it sit in fridge until you are ready to use it. i.e. you could make it in the morning and use it in the afternoon.
Hint: When you grate butter into flour by hand it's much easier to keep a grasp of the butter if you coat it in the flour you are going to grate it into first.
Regards,
Dawn.
Re: Pastry March 23, 2016 02:20AM |
Registered: 9 years ago Posts: 622 |
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