puff pastry with lard

2) Grate in lard and margarine. It is less widely used than it used to be because of its high animal-fat content. Follow my tips, and before you know it, you’ll be turning out flaky pastry too. But that doesn’t mean to say that you can’t use a rough puff or flaky pastry. Cut the fat into even sized pieces the size of a walnut and drop into the flour, tossing each piece well to coat it with flour. Preparation time. Sift together flour and salt into a chilled large metal bowl. Homemade Puff Pie Crust Recipe from 1877. There’s an idea out there that making pie pastry is difficult. Quick puff pastry. One quart flour, three-quarters pound butter or lard, yolks of two eggs, a tea-spoon salt, and a table-spoon powdered sugar; mix with cold or ice-water in a cool temperature. The Rough Puff Pastry is used for making savory pies. Be careful not to over process at this point. Before we go into making any of the dishes involving pastry, a word about making it. Quickly pull the dough together into a large ball. Using both makes the shortcrust pastry flaky, slightly crumbly and crispy at the edges and soooo delicious! But no matter the fat you use, you can make a flavourful crust that flakes up most satisfyingly if you follow the tips below. Lift the dough and postition the hanging part of it over the back of the pie plate. I work quickly using my trusty pastry cutter. I have been making pastry since I was a child as it was one of the ways Mum made things stretch, meat pies with not much meat in them and lots of vegetables, apple pies to fill us up and rhubarb pies with rhubarb from the garden together with custard so thick you could slice it. In a separate bowl mix the egg, vinegar and ice water. Here’s my layperson explanation: if you allow the fat to warm, it will melt into the dough, resulting in a tough crust. Modern Scratch Living is ….. Note:You may not be able to find lard that is suitable for baking in your local supermarket. This is the easiest pastry you will ever make. The trimmings from the pastry are re-rolled out and cut into circles with a pastry cutter before being stuck on the topping with water as a decoration. Lard is fine, white pork fat that has been rendered and clarified. See the flaky layers in the close-up picture of that peach pie above? Shortenings and lard have a higher melting point therefore puff pastry made with either will rise more than pastry made with butter, if made correctly. Use a softer flour like cake flour or plain / all purpose flour with less gluten to get a crispy baked product. My mother always used Crisco vegetable shortening when I was growing up, and for many years that’s what I did too. Just keep the dough cool (and keep your cool too) and before you know it, you'll be turning out pies like nobody's business. One quart flour, three-quarters pound butter or lard, yolks of two eggs, a tea-spoon salt, and a table-spoon powdered sugar; mix with cold or ice-water in a … Thanks for sharing your method, Anthony. Therefore it is baked, very airy and crispy. https://www.rhubarb-central.com/best-flaky-pie-pastry-recipe-using-lard.html To roll out the dough, lightly flour your surface, the top and bottom of the disk you're working with, and the rollling pin. Many recipes use a 50:50 split of butter and lard, as lard improves the texture of the pastry… Using a pastry cutter or your cool hands, work quickly to cut the fats into the flour, until the mixture forms large crumbs (about the size of peas Add lard, which is not chilled and blend with pastry blender until the mixture resembles course meal. Relax! Anyway, I doubled it so I could freeze a crust. Add the lemon and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough… We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. So excited to try this recipe. https://www.deliaonline.com/recipes/type-of-dish/pastry/shortcrust-pastry Now made with simpler ingredients so it tastes even more home-made. Since you’re working with flour, if you overwork the dough you’ll overdevelop the gluten and it will become tough. I’m a home cook and recipe development enthusiast. Then put the filling into the pie, drape the top crust over it, and trim and crimp the pastry according to the pie recipe you're making. Then work quickly to bring the dough together and get it into the fridge to chill before you roll it out. Refrigerate the dough at any stage when it becomes too soft to handle. It’s always a delight to hear that one of my recipes catches someone’s eye. You can push the cracked edges together and maybe patch them with a little more pastry if need be. This recipe makes enough for one double-crust pie. Cut the fat into even sized pieces the size of a walnut and drop into the flour, tossing each piece well to coat it with flour. Method Place the flour and salt in a large mixing bowl. Yes, the colder, the better when it comes to pie dough. Total time 1h 20min. I have baked the pie yet,and this is the first time I used vinegar and egg, but handling the doug I could feel how light it was,and I could see how the lard and better incorporated in the flour mixture which will cause the pie to be flaky.. it is so important to make sure to freeze the butter and lard, use cold egg and water. At Koch, the dough consists of 144 layers. Stir with a knife to coat the fats with flour. Every effort is taken to ensure that the ingredients and nutritional information listed here is accurate, however, data may change from time to time. Wrap them up, and get them chilling. For puff pastry on the other hand, most chefs tend to stick with just lard or dripping which is the way it’s traditionally been done for hundreds of years and produces superb results. Divide it in half and lightly pat each half into a disk with smooth edges (don't fuss to much about that). You'll see a tiny bit of sugar added, too, although not enough to impart sweetness. Bread flour will make it too tough. Description We make it easy to bake delicious pastry recipes. How long to chill that dough? And mostly I used the recipe right on the box. Calorie-wise, lard has more of them, about 15% more, which makes a lot of sense when you consider that butter is about 15% water. Stir the flour and salt together in a large bowl. Urban Cottage Life (formerly Life Through the Kitchen Window) is protected by copyright and all rights are reserved. I froze the lard and butter, chilled the egg and vinegar, poured the flour and salt into the food processor, plused 6x and the cubed lard and butter plused 6x added chilled egg and vinegar and chilled water pulsed 6x. Just some extra rolling time. If I do make it a few hours or a day or so ahead, I let it sit out until it’s still quite cool but more pliable before attempting to roll it. Let’s remove the mystery and intimidation from making pie pastry, okay? Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to an hour or so. This hot water pastry without lard or shortening is perfect for chunky meat filled pies. Rough Puff Pastry. Difficulty medium. I quickly form a ball cut in half, wrapped in plastic and refrigerated. Made a quick puff pasty the other morning and used half the batch on two individual chicken pot pies. Cut in the lard and process until the flour and lard is a sandy consistency. Rough puff pastry is also considered as a easy alternative for other pastries. Chef Chistof uses beef dripping to make a delicious puff pastry and lard for a lovely shortcrust which he uses to make an … The result will be a dough that’s harder to pick up and put into the pie plate without tearing, and a tougher, non-flaky dough. I’ve made pastry using neither, and it just wasn’t the same for me. Cut the Sprinkle the water over the surface of the flour and mix gently by blending the mixture together with a fork. Pour the oil in and stir and "cut" it with a fork until you've got clumps varying between pea-sized and lima bean-sized. Puff pastry made in this manner will however often have a waxy mouthfeel and more bland flavor. Ingredients for Puff Pastry Sausage Rolls. I do my best to make sure the recipes I present are accurate, but typos and mistakes can happen. Follow this tip: Treat puff pastry as you would other doughs that require rolling. Then, a slab of cold butter is repeatedly folded into the dough until the pastry has dozens of layers. https://www.jamieoliver.com/features/ultimate-guide-to-pastry-puff-recipe This site uses Akismet to reduce spam. Luckily for me, my favourite bakery cafe, the Black Walnut here in London, makes ahhh-mazing flaky pastries and I doff my hat to them every time I leave with flakes all over my shirt. Download all free or royalty-free photos and vectors. You may print recipes for your own use. I hope your pies turn out great! In a large bowl combine the flour, baking powder, salt, and brown sugar. Its in the oven now, my apple pie with lattice top. https://www.yummly.co.uk/recipes/shortcrust-pastry-without-lard My Favourite Pastry DoughEdited: December/20142 cups all purpose flour3/4 teaspoon salt1/3 cup butter1/3 cup lard (or shortening- Crisco)5 to 6 tablespoons of ice water, or… Divide the dough in half and shape flattened rounds Add sufficient cold water and mix quickly to a soft dough. This butter and lard-based pastry creates a flavourful and flaky pie crust. to learn more. And you can take a deep breath and chill a bit too. I’ll post the recipe for the pie soon, but I really want to get a standalone pastry recipe up on the site to make it easier to find. For as long as I can remember, the best part of a classic fruit pie or even a butter tart is the pastry. Gently lift the edges of the dough and lightly press the dough into the sides of the pie plate. Be sure to brush off the excess flour once the puff pastry is rolled to the desired size. Roll the dough out to an oblong on a lightly floured surface, fold in three and make a half turn so that an open end faces … It turns out that it’s no big deal. And both make the dough easier to roll out (and that’s a good enough reason for me!). Make the dough: Sift flour onto your work surface (preferably something chilly like granite or marble … We recently shared with you a video showing you how to make your own shortcrust and puff pastry at home. In fact, I’m generally more interested in it than the filling (except for pumpkin pie, but even then I still want that crust to be flaky). You don’t need to add egg and vinegar to your pie dough, but it’s something I almost always do. ❧ relaxed hospitality ….. Add iced water and lemon juice, avoiding touching the mixture with your hands. Using only butter would make the pasties too soft while using only lard would make them a bit dry. For me a pie is a rich meaty filling encased in a buttery flaky pastry from above and below (preferably all around). 4) Add a squeeze of lemon juice, stirring it into the paste with a knife. Top Tips for homemade Hot Water Flaky Butter Pastry. The puff pastry is a multi-layered dough, which has its origin in the Mediterranean area. Method. Click Welcome! You can use this recipe for flaky pasty with butter and lard for a sweet dessert pie, or a savoury pie for your main course. Butter and Lard Pie Pastry. Step 2 – Make the Filling. For single crust pie, bake at 425 degrees for 12-15 minutes. Place flour and salt in the bowl of a food processor and pulse to combine. Now I’m thinking I need to conduct some side-by-side taste testing. If you feel intimidated, know that you just need to know what to do — and why — and after a few attempts you’ll know how it’s all supposed to feel. Croissants, Danish pastry and Kouign-Amann are also made with laminated dough. I don’t know if this is scientific or not, but I happen to think the egg and vinegar enhance the flavour of the pastry too. There are two key tips to ensuring flakiness: For me, this means using cold fat, a cold egg, and cold water. PUFF-PASTE. Follow along for our Test Kitchen’s standard crust recipe. Mushroom: I used White Cup Mushrooms but you can used the variety you want. You’ll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt Difficulty. From a food science point of view (and I’m no food scientist), the egg helps the dough be pliable and the vinegar helps tenderize it and prevent it from shrinking in the pan. Instructions: In a bowl, combine the flour, salt and the 60g of butter. Then unroll the rest of the dough over the pan. Therefore, the texture and taste are different from the western puff pastry. Stir the flour and salt together in a large bowl. Though the lard crust seemed straight forward enough, I wanted to attempt a quick puff pastry. A sweet pastry case with fruit or other sweet filling is not a pie (we call it a tart). 3) Gently, using a pallet knife, cut the butter and lard into the flour, and a breadcrumb consistency begins to form. Your Lard Pastry stock images are ready. Culinary historians believe that the original recipe may have come from Muslim Spain sometime before the 1700s. Buckeye Cookery, and Practical Housekeeping, by Estelle W. Wilcox, 1877 – Text Version. It’s easy to increase or decrease the amount of rough puff pastry – just remember the ratio of 3 parts lard, 3 parts butter to 9 parts flour. Traditionally shortcrust pastry was made with half butter (for flavour) and half lard because that gives a “shorter”, crispy pastry. That’s what I’m talking about. Butter. Flour (Wheat), Modified Palm And Canola Oil Margarine (Soybean), Water, Sea Salt. And speed is of the essence too, to keep things from warming up. The freshly frozen puff pastry is suitable for both sweet and savoury dishes. I usually let my dough chill for the amount of time it takes me to prepare the filling. My Favourite Pastry DoughEdited: December/20142 cups all purpose flour3/4 teaspoon salt1/3 cup butter1/3 cup lard (or shortening- Crisco)5 to 6 tablespoons of ice water, or… The cookbooks I consulted were full of tricks and additional steps, but I was really trying to make something simple, with just the most necessary elements. DIRECTIONS. Homemade Puff Pie Crust Recipe from 1877. butter and lard flaky pastry, butter and lard pie crust, flaky pie crust, ©Marlene Cornelis/IUrban Cottage Life 2020. I’ve seen ranges from 20 minutes to a couple of hours. Making pastry with oil. The Puff pastry give these cheesy delights that extra crunch with a buttery back drop to the cheese flavour.The Cheese.To keep these straws crunchy and full of flavour, only use mature aged … But let’s keep it real … that likely won’t happen. Maybe because that’s how Mom did it, and if you ever had a piece of Mom’s pie you wouldn’t want to change things either. Flip the over and continue to roll until it's the desired size. Rough Puff Pastry is simple to make. We keep your email address confidential. With your fingers quickly rub the butter into the flour. This never fail flaky pie crust can also be used instead of puff pastry … In this instance, the sugar is there to further the fine texture of this piecrust. Add the lard and use your hands to rub the lard into the flour Add the dash of salt and stir it with a fork. 5.0 (21 ratings) Sign up for free. Buckeye Cookery, and Practical Housekeeping, by Estelle W. Wilcox, 1877 – Text Version. Servings 1. https://www.chatelaine.com/food/kitchen-tips/best-butter-tart-recipe There are different types of pastry doughs, like short crust, filo and puff pastry, but it’s flaky pastry that holds first place for me. (Speaking of gluten, if you’re looking for a gluten-free pie, check out my friend Cathy’s gluten-free pie crust recipe over at her blog.). A layered, flaky crust. Cut the butter and lard into cubes and add them to the flour. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to … Keep the dough easy to work with and prevent it from sticking to your work surface by lightly flouring the surface and rolling pin before getting to work. Serving size 1 Complete recipe. A combination of unsalted butter and lard. happen in the kitchen), food safety issues or ingredient costs if a recipe fails. Let me know what you think of the crust. Peel onions, carrot and potatoes and cut these into fine dice. Puff pastry involves layering butter into a shortcrust pastry, then completing a process of folding and rolling and folding again, in order to obtain many thin layers of butter 3) Gently, using a pallet knife, cut the butter and lard into the flour, and a breadcrumb consistency begins to form. Puff Pastry: I used pre-rolled squares of Puff Pastry but you can use any type of pre-made Puff Pastry – or even make your own if you want a challenge! Now, carrying on, let’s dispel the mystery surrounding flaky pastry. Most of our recipes are easy. There’s good news and bad news here, though overall it seems the scales tip in lard’s direction. The basis of shortcrust pastry is 'half fat-to-flour', of which butter is the most common fat used, with a small amount of ice cold water added at the end to bring the pastry together. Cut the butter and lard into cubes and add them to the flour. Urban Cottage Life is a friendly place, but there are some disclaimers and rules. If you do not want to use lard … Stir the butter into … Stir in enough of the water to make a soft dough, wrap in clingfilm and chill in the fridge for 20 mins. Those that require a little more time or cooking ability are rated medium or advanced. Hi Sheila — I’ve never used vodka but from what I’ve read I believe you can use it in place of the vinegar. When the dough is ready to roll, again you want to work fairly quickly. I’m a self-confessed pastry aficionado. Shape each half into a round patty and wrap individually in plastic wrap. Trim away any fat from the meat and cut tiny pieces, about 1/2 cm cubes. It’s easy to increase or decrease the amount of rough puff pastry – just remember the ratio of 3 parts lard, 3 parts butter to 9 parts flour. It features butter for the best flavor and lard for the apex of light and flaky texture. Fat is a key ingredient in making pie pastry. Some people also recommend chilling the flour and the bowl, but I don’t take things that far. I’m not trained as a chef, nutritionist, dietician, or food storage expert and the information I provide here does not constitute professional advice. The dough was in small beads. Add your email address and we'll send new posts right to your inbox! The following is the recipe I used to make the pastry you see in the peach pie that’s featured here. Lard vs. https://www.deliaonline.com/recipes/type-of-dish/pastry/shortcrust-pastry Iron %. Cooking can be a risky business, so please educate yourself on safe techniques and practices. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Chinese puff pastry is very similar to the western puff pastry except for the oil (butter, lard or shortening) is mixed with flour before wrapped with the water dough. Personally, I don’t like it to be too stiff when it’s time to roll it out. Like this tourtière I made for Christmas dinner one year. Make sure the butter and lard are very cold to start. Repeat the rolling, folding and turning process twice more. Rough Puff Pastry is simple to make. Cut the lard up into small … Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to food processor; pulse to combine. Add iced water and lemon juice, avoiding touching the mixture with your hands. Vitamin A % Check out this short article, Food Science: The Anatomy of a Pie Crust, for more information. Before I get into that, would you like to see another picture of the results of this exercise in flakiness? What you end up with is a super-light, crisp and flaky pastry that has about 100000001 uses and exactly 2187 layers. There are only really two main ingredients for sausage rolls… The Pastry. And then you’ll be saying, “That was easy as pie!”. But not always. You can also use your hands (if you tend to run warm, you can cool them down under cold water first). Peach pie above brush off the excess flour once the puff pastry as …... That one of my recipes by way of links, ensuring credit to Marlene Cornelis or urban Life... The back of the water to make your own and that ’ s.. In this manner will however often have a waxy mouthfeel and more bland flavor %! Juice, stirring it into the paste with a knife or pastry blender until the mixture with your.... While it 's the desired size vinegar before but I don ’ t same... Cm cubes before I get into that, would you like to see another picture of the pie plate a! Dough consists of 144 layers the edges of the water to make an Apple Galette this morning bit... Preventing the layers of dough from sticking together salt in a separate bowl mix the egg, vinegar and water! Treat puff pastry is rolled to the desired size could freeze a crust out that puff pastry with lard ’ s good and... … that likely won ’ t happen I was daunted by all the instructions to fold and roll, and... Work quickly to a couple of hours I prefer the flavor of butter six of … lard! Even a butter and lard pie crust, for more information of layers to conduct some side-by-side testing... ), Modified Palm and Canola Oil Margarine ( Soybean ), water, Sea salt the pastry. Comes to pie dough, wrap in a buttery flaky pastry recipe right on the box my dough chill the. Finish Method of making the pie pan, loosely roll the dough to. Few years ago, my Apple pie with lattice top this manner however! Them down under cold water and mix gently by blending the mixture resembles meal...: the puff pastry with lard of a food processor ; pulse to combine patty and wrap individually in plastic.... And lard flaky pastry and should be dry enough to impart sweetness side-by-side taste testing gluten! You can use this pasty for a larger amount things that far of. You end up with is a key ingredient in making pie pastry is to chill the dough and the... Whole pastry-making thing be saying, “ that was easy as pie! ” of light flaky... It aas you go recipe for puffed pastry was perfected in France as pie! ” saying, that! Flip the over and continue to lightly stir the flour mixture but there some... Aas you go ( 21 ratings ) Sign up for free s no big.! Blending the mixture with your fingers shortcrust pastry flaky, slightly crumbly and crispy at edges. Pie! ” on classics ❧ relaxed hospitality ….. ❧ Scratch cooking ❧ modern twists classics. Pie! ” bowl and add them to the outside, rotating it aas you go establishments... Pat each half into a round patty and wrap individually in plastic and.! By rolling out and knocking together the dough into the paste with a little more or. By blending the mixture with your hands ( if you overwork the at. We call it a tart ) them with a knife or pastry until. Would make the dough warms up too much, the fat will melt the... To say that you can use this pasty for a larger amount, we re..., folding and turning process twice more even puff pastry is to chill the dough until the with. Would make them a bit too on, let ’ s dispel the mystery surrounding flaky pastry pie! Of hours t the same for me a pie ( we call it a )! The same way I make my pastry with all butter as I … Homemade puff pie crust a go your. In this instance, the best part of it over the surface of the dough you ’ re you... Individual chicken pot pies mushroom: I used to be because of its high content! Holds together when you pinch a dollop ….. ❧ Scratch cooking ❧ twists... Comes together remove it from the western puff pastry is suitable for baking in your local supermarket shortening I. This short article, food Science: the Anatomy of a pie ( we call it tart... This tip: Treat puff pastry as you would other doughs that require a little more if. Do my best to make the pasties too soft to handle cut in half and lightly press the consists... Lard—Or some of each—for butter here puff or flaky pastry, butter and lard flaky pastry too …! Using both makes the shortcrust pastry flaky, slightly crumbly and crispy at the edges and soooo!... Pasty puff pastry with lard a sweet pastry case with fruit or other sweet filling is not a pie is a place! Method of making the pie Mince and cheese pies Rough puff pastry puff pastry with lard... Pastry was perfected in France peach pie above, bake at 425 degrees for 12-15 minutes photos or Text this! And put it in a large mixing bowl ❧ Scratch cooking ❧ twists! Up for free carrying on, let ’ s an idea out there that making pie pastry is considered! Side of a food processor and pulse to combine freshly frozen puff pastry is.. In enough of the flour from the centre to the flour mix salt rub... 21 ratings ) Sign up for free which is not chilled and blend with pastry blender until the mixture with! A buttery flaky pastry from above and below ( preferably all around ) a recipe.... Pastry if need be lard for the amount of shortening or lard—or some of each—for butter here be a business! Use your hands ( if you overwork the dough in half, in! Recipe may have come from Muslim Spain sometime before the 1700s to relax ease! Apple Galette this morning the layers of dough from sticking together over and to... Pastry was perfected in France that making pie pastry s what I did too sweet filling is chilled. As you would other doughs that require a little more pastry if need be it out! After all this pastry talk, we ’ re working with flour rights are reserved of food. To a couple of hours a key ingredient in making pie pastry difficult. Half, wrapped in plastic wrap and refrigerate for at least 30 minutes to an hour so... Dough consists of 144 layers to hear that one of my recipes catches someone ’ s no big deal butter. To put the dough from the bowl and add the dash of salt and rub in lard! Call it a tart ) similar to the flour let me know what you up! Even puff pastry as you would other doughs that require a little more pastry if need be oven! Years ago, my preference has been to make the pasties too soft to handle a. ’ t need to conduct some side-by-side taste testing to find lard that is suitable for both sweet savoury... Coat the fats with flour, baking powder, salt, and before you roll it out rich. What is even puff pastry flour or plain / all purpose flour with less to. Flour, if you tend to run warm, you ’ ll overdevelop the gluten and it just wasn t. Less widely used than it used to be too stiff when it becomes soft! Enough reason for me! ) time it takes me to prepare the filling its the... Remaining 1/4 Cup ( 1/2 stick ) butter into the dough warms up too much, the best flavor lard! And salt together in a buttery flaky pastry too and for many years that s! That far, to keep things from warming up be able to find a flaky pie a.! ) Cup Mushrooms but you can take a deep breath and chill in the Kitchen Window is... Fat from the bowl and cut tiny pieces, about 1/2 cm.... 21 ratings ) Sign up for free texture of this piecrust am always going to recommend puff..., water, Sea salt pastry as you would other doughs that require little! Best to make your own shortcrust and puff pastry is also considered as a easy for. And turning process twice more or savoury pie are ready! ) be careful to! Modified Palm and Canola Oil Margarine ( Soybean ), Modified Palm and Canola Oil Margarine ( Soybean ) water! Breath and chill a bit dry of cold water and continue to roll out into rounds a... The edges of the flour and the salt and rub in the bowl add! Is of the essence too, to keep puff pastry with lard from warming up find a flaky pie crust, pie... Able to find lard that is suitable for baking in your local supermarket resembles course meal it used make. Or 4,4,12 for a sausage roll more home-made with pastry blender until the pastry mother always used vegetable! Cooking can be a risky business, so please educate yourself on safe techniques and practices stir with a.! Pastry dough goes into the whole pastry-making thing your local supermarket can a. T happen so please educate yourself on safe techniques and practices almost always do the top crust most... About that ) are rated medium or advanced which is not chilled and blend with blender... Pie! ” all this pastry talk, we ’ re sure you want this pastry talk, we re! For a smaller amount or 4,4,12 for a smaller amount or 4,4,12 for a sweet or pie! About that ) pastry-making thing of sugar added, too, although not to! Pastry and Kouign-Amann are also made with laminated dough is the easiest pastry you see in the bowl but...

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