PIE PASTRY RECIPE - BBC GOOD FOOD
Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt – swap the lard for drippings, or simply use butter for a vegetarian version
Provided by Tom Kerridge
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield Makes 6 individual pies
Number Of Ingredients 4
Steps:
- Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
- Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you’re ready to cook.
- Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.
Nutrition Facts : Calories 763 calories, FatContent 41 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 84 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 4 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.5 milligram of sodium
CLASSIC LARD TWO-CRUST PIE PASTRY RECIPE | ALLRECIPES
The way a pie crust should be made.
Provided by SandraJ
Categories Pastry Pie Crusts
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Yield 1 double-crust pie pastry
Number Of Ingredients 4
Steps:
- Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. 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. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.n
Nutrition Facts : Calories 267.8 calories, CarbohydrateContent 23.8 g, CholesterolContent 16.2 mg, FatContent 17.4 g, FiberContent 0.8 g, ProteinContent 3.2 g, SaturatedFatContent 6.7 g, SodiumContent 291.6 mg, SugarContent 0.1 g
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DANISH PASTRIES RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 30 minutes
Category Breakfast, Treat
Cuisine Danish
Calories 218 calories per serving
- Once shaped and filled, let the pastries rise for 30 mins until puffed and doubled in size. Heat oven to 180C/160C fan/gas 4. Brush with beaten egg, make sure you pinch any edges together again, then bake for about 20 mins until golden and risen.
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