Hi, this site is here to teach you on how to do it yourself. There are a few types of pastry you can use for meat pie
Lets start:
Flaky Pastry 225 g (8oz)
225 g (8 oz) Plain Flour
pinch salt
175 g (6 oz) fat, butter or margarine and lard mixed
squeeze lemon juice (optional)
100 ml (4 fl oz) cold water (approx)
1 Mix flour and salt in bowl.
2 Blend fats together and divide into four portions.
3 Rub one portion of fat into flour, add lemon juice and enough cold water to form an elastic dough, using a round bladed knife.
4 Turn out on to a well-floured surface and roll out into a rectangular strip. Brush off surplus flour.
5 Cover two thirds of pastry rectangle with another portion of fat, dotting over the surface in knobs.
6 Fold the pastry into three bringing the end without fat to the centre, then folding down the other third.
7 Press together pastry edges with fingers or rolling pin, give pastry half a turn, so that the folds are left and right, and roll out lightly.
8 Repeat the process twice more. Roll out again and fold up. Leave in a cold place for 1 hour before use.
Rough Puff Pastry 225 g (8oz)
225 g (8 oz) Plain Flour
pinch salt
150 g (5 oz) lard and margarine mixed
cold water to mix
1 Mix flour and salt, add fat cut into small pieces.
2 Stir in with a knife (do not rub in). Mix to a stiff dough with water.
3 Roll out on a floured surface to a narrow strip.
4 Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Do this three times in all.
5 Cover pastry and leave to rest (about 15 minutes) then roll into desired shape.
6 In hot weather allow pastry to rest for 20-30 minutes in a refrigerator or cool place before use.
N.B. Always take care to roll away from you and do not break the air bubbles that will rise.
Shortcrust Pastry 225 g (8oz)
225 g (8 oz) Plain Flour
pinch salt
50 g (2 oz) lard
50 g (2 oz) margarine
cold water to mix, about 30 ml (approx. 2 tbsp.)
1 Mix flour and salt in basin, rub in fat.
2 Using a knife to cut and stir, mix with cold water to form a stiff dough.
3 Turn dough on to a floured surface and knead lightly.
4 Roll out and use as required.
Self raising flour may be used. the pastry will have a more cake-like texture.
N.B. Quantities of pastry are expressed as quantity of flour used, e.g. 225 g (8 oz) Shortcrust Pastry is the amount of pastry made using 225 g (8 oz) flour and not the total of ingredients. The weight of the fats used should total half the weight of the flour.
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Lets start:
Flaky Pastry 225 g (8oz)
225 g (8 oz) Plain Flour
pinch salt
175 g (6 oz) fat, butter or margarine and lard mixed
squeeze lemon juice (optional)
100 ml (4 fl oz) cold water (approx)
1 Mix flour and salt in bowl.
2 Blend fats together and divide into four portions.
3 Rub one portion of fat into flour, add lemon juice and enough cold water to form an elastic dough, using a round bladed knife.
4 Turn out on to a well-floured surface and roll out into a rectangular strip. Brush off surplus flour.
5 Cover two thirds of pastry rectangle with another portion of fat, dotting over the surface in knobs.
6 Fold the pastry into three bringing the end without fat to the centre, then folding down the other third.
7 Press together pastry edges with fingers or rolling pin, give pastry half a turn, so that the folds are left and right, and roll out lightly.
8 Repeat the process twice more. Roll out again and fold up. Leave in a cold place for 1 hour before use.
Rough Puff Pastry 225 g (8oz)
225 g (8 oz) Plain Flour
pinch salt
150 g (5 oz) lard and margarine mixed
cold water to mix
1 Mix flour and salt, add fat cut into small pieces.
2 Stir in with a knife (do not rub in). Mix to a stiff dough with water.
3 Roll out on a floured surface to a narrow strip.
4 Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Do this three times in all.
5 Cover pastry and leave to rest (about 15 minutes) then roll into desired shape.
6 In hot weather allow pastry to rest for 20-30 minutes in a refrigerator or cool place before use.
N.B. Always take care to roll away from you and do not break the air bubbles that will rise.
Shortcrust Pastry 225 g (8oz)
225 g (8 oz) Plain Flour
pinch salt
50 g (2 oz) lard
50 g (2 oz) margarine
cold water to mix, about 30 ml (approx. 2 tbsp.)
1 Mix flour and salt in basin, rub in fat.
2 Using a knife to cut and stir, mix with cold water to form a stiff dough.
3 Turn dough on to a floured surface and knead lightly.
4 Roll out and use as required.
Self raising flour may be used. the pastry will have a more cake-like texture.
N.B. Quantities of pastry are expressed as quantity of flour used, e.g. 225 g (8 oz) Shortcrust Pastry is the amount of pastry made using 225 g (8 oz) flour and not the total of ingredients. The weight of the fats used should total half the weight of the flour.
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