RECIPES WITH PASTRY RECIPES

PASTRY RECIPES FOR KIDS | BBC GOOD FOOD

Pastry recipes for kids | BBC Good Food image

Teach your children some basic pastry skills. From sweet and savoury pies, to easy tarts and sausage rolls, find the perfect pastry recipes for kids.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SWEET PASTRY | EGGS RECIPES | JAMIE OLIVER RECIPES

Sweet pastry | Eggs recipes | Jamie Oliver recipes image

Everyone needs a good, basic pastry recipe, and this is one you can rely on. It’s easily adaptable if you want to add extra flavours like orange zest or vanilla – or even a pinch of nutmeg or cinnamon – and is really simple to knock up. If you have any pastry left over, simply wrap it in clingfilm and freeze it to use another time.

Total Time 1 hours 50 minutes

Yield 500g approx.

Number Of Ingredients 7

Ingredients

250 g plain flour plus extra for dusting
50 g icing sugar
125 g unsalted butter (cold)
1 orange (optional)
1 vanilla pod (optional)
1 large free-range egg
1 splash of milk

Steps:

1. Sieve your flour and icing sugar into a large mixing bowl from a height.
2. Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).
3. Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using). Mix again.
4. Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
5. Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, then srinkle over a little more flour, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
6. Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside.
7. Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about ½cm thick.
8. Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin. Ease the pastry into the tin, making sure you push it into all the sides.
9. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
10. Preheat your oven to 180ºC/350ºF/gas 4.
11. Get yourself a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven.
12. Take the case out, carefully remove the rice and greaseproof paper (you can save the rice to use for blind baking another time), then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.

Nutrition Facts : Calories 429 calories, FatContent 23.5 g fat, SaturatedFatContent 13.2 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 51.3 g carbohydrate, SugarContent 11.7 g sugar, SodiumContent 0 g salt, FiberContent 1.6 g fibre

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CHICKEN POT PIE WITH PUFF PASTRY | JAMIE OLIVER PIE RECIPES

From jamieoliver.com
Total Time 30 minutes
Calories 683 calories per serving

1. Preheat the oven to 220°C/425°F/gas 7.
2. Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan.
3. Peel and roughly chop the onions, adding them to the larger pan as you go.
4. Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
5. Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
6. Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.
7. Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
8. Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
9. Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!

See details

SWEET PASTRY | EGGS RECIPES | JAMIE OLIVER RECIPES

Everyone needs a good, basic pastry recipe, and this is one you can rely on. It’s easily adaptable if you want to add extra flavours like orange zest or vanilla – or even a pinch of nutmeg or cinnamon – and is really simple to knock up. If you have any pastry left over, simply wrap it in clingfilm and freeze it to use another time.
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 429 calories per serving

1. Sieve your flour and icing sugar into a large mixing bowl from a height.
2. Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).
3. Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using). Mix again.
4. Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
5. Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, then srinkle over a little more flour, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
6. Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside.
7. Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about ½cm thick.
8. Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin. Ease the pastry into the tin, making sure you push it into all the sides.
9. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
10. Preheat your oven to 180ºC/350ºF/gas 4.
11. Get yourself a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven.
12. Take the case out, carefully remove the rice and greaseproof paper (you can save the rice to use for blind baking another time), then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.

See details

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SHORTCRUST PASTRY RECIPE | JAMIE OLIVER RECIPES

Master this buttery shortcrust pastry recipe and you're halfway to a blinding homemade pie
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 515 calories per serving

1. This pastry is perfect for making apple and other sweet pies. Even if you’ve never made pastry before, as long as you stick to the correct measurements for the ingredients and you follow the method exactly, you’ll be laughing. The one place where you can experiment is with flavouring. If you don’t fancy using lemon zest, try another dry ingredient like orange zest instead. Or a pinch of cinnamon, nutmeg or cocoa powder. Vanilla seeds are great too. Just remember to be subtle and don’t go overboard with any of these flavours!
2. Try to be confident and bring the pastry together as quickly as you can – don’t knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you’ll end up with a delicate, flaky pastry every time.
3. Sieve the flour from a height on to a clean work surface and sieve the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest.
4. Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour.

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