PASTRY HAND MIXER RECIPES

Steps:

• In a small mixer bowl combine flour and salt; add shortening. Beat at low speed with electric mixer until pieces are the size of small peas. Add water; beat at low speed just until a dough begins to form (about 15 to 20 seconds). Form dough into a ball with hands. Divide into 2 balls. Roll out and finish as for a single- or double-crust pastry. Makes two 9-inch single-crust pastries or one 9-inch double-crust pastry. Makes 1 pie shell ( 8 servings).

Steps:

• Preheat the oven to 220º/200º fan.
• If you store your eggs in the fridge, take them out until they reach room temperature. Once at room temperature, crack open the eggs and mix in a small bowl.
• Add the water and butter into a saucepan, and bring to a boil. Then take the pan off the heat.
• Add all the flour and salt into the saucepan, and mix in until combined. Continue to stir until there are no lumps.
• Place the pan back onto a low heat, and continue to mix until you form a smooth (non-sticky) glossy dough that moves away with ease from the sides of the pan.
• Transfer the dough to a clean bowl and allow it to cool a little.
• Attach the flat beaters on the Hand Mixer and slowly add the eggs in a little at a time, making sure to mix in the eggs thoroughly. You may not need all of the eggs, so only put in the amount necessary to produce a smooth, thick paste consistency (similar to playdough).
• Leave your mixture to cool down before piping. Once cooled, the dough should be a firm consistency. Spoon into a piping bag with a round, wide nozzle.
• Lightly shake a small amount of cold water onto a non-stick baking sheet and pipe small or medium-size balls onto the sheet. Lightly sprinkle the top of your bakes with water before placing it into the oven.
• Bake in the oven for 30 minutes or until golden brown and risen, Remove and place on a wire rack and allow to cool before filling or cutting.