Homemade Shortcrust Pastry

12 01 2011

Shop bought pastry is a little bit of a Godsend, especially for the really time-consuming pastries such as filo or puff pastry.

There are some times though when shop bought pastry just wont cut it, shortcrust pastry is one of these exceptions. Not only is shortcrust pastry quick and easy to make but the difference in cost and quality is really quite noticeable.

I prefer to make my pastry well in advance, often the day before, and leave it in the fridge to set. It just ends up being so much better both in terms of taste and texture.

The trick to making great shortcrust pastry is to keep it cold and to try to handle it as little as possible. A marble board is great for working with pastry, you can help keep it cooler for longer and there is less chance of the dough sticking to the board.

Ingredients:

200g Plain flour

100g unsalted butter – cubed

1/2 tsp salt

1 mid-sized egg

 

Method:

Mix the flour and salt together in a large bowl and rub the butter in with your fingertips until you have a crumb-like consistency.

Slowly add in half of the beaten egg and continue to mix by hand until it comes together, you can add more egg if need be.

Once the pastry has come together flatten it out into disc about an inch thick, place in a plastic bag and refrigerate for about 30 minutes.

 

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Real men DO eat quiche

27 12 2010

 

 Real men don’t eat quiche….

 I must have heard that line about a thousand times at this point, somehow there is this strange view that quiche is some sort of effeminate food that no proper man would touch for fear of developing breasts on the spot.

Well I happen to think that any man who is worried that his choice of food makes him look “faggy” has some issues that only a few sessions with a psychiatrist will be able to sort out.

Quiche is great!

You only have to take a cursory look at the basic components of a quiche to work out that this is food that is packing some serious flavours yet can still be light and delicate.

Quiche is also incredibly versatile; you can add pretty much anything you like into them and a quiche can be a great quick meal to knock up out of store cupboard staples or leftovers.

The simplest quiche to make is the ever popular quiche lorraine, which incidentally should NOT include onions. However I have decided to go for something a little more fancy and have included my recipe for one of my all time favourites: Chorizo and red pepper quiche.

Ingredients:

250g of good quality chorizo sausage

2 red bell peppers

1 clove of garlic

5 eggs

1 medium red onion

250ml double cream

250ml milk

125g gruyerre – you can use manchego if you want an authentic spanish cheese

3/4 tsp paprika

sea salt

black pepper

shortcrust pastry – shop bought pastry is fine but it is even better if you make your own.

Method:

Peel and finely dice the onion and garlic and set aside for later

Roll out your pastry to the correct size for the pie dish you are using and line the dish making sure it is well pressed into all of the nooks and crannies. Place the pastry lined dish in the fridge so the pastry can chill.

Stir together the milk and double cream before mixing in the eggs.

Grate the cheese and stir into the cream, milk and egg mixture until it is well incorporated, season with the paprika, salt and pepper.

Soften the diced onion and garlic over a low heat and place to one side to cool

Dice the chorizo and colour in a pan until it is lightly browned

Deseed the red peppers and slice into strips before mixing in with the chorizo, onion and garlic.

Take the pie dish out of the fridge and spoon in the mixture of chorizo, peppers, onion and garlic ensuring that it is well spread out and that all of the base of the pastry is covered.

Pour over the egg, cream and cheese mix and fill to the top of the pastry.

Bake in a 180 c oven for between 45 minutes and 1 hour or until the eggs have set and the top is golden brown.








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