Short Paste

-

 



Special Equipment

  • food processor
  • quiche tins
  • rolling pin

Ingredients

  • 100g butter, cold, diced in 10mm cubes
  • 200g plain flour
  • 50ml iced water
  • Salt

Instructions

Place cold butter, flour and a pinch of salt into a food processor.

Pulse until it resembles coarse sand. 

Slowly add iced water.

Remove from food processor and knead lightly to bring the dough together.

IMPORTANT: Do not overwork the dough. It will be tough and shrink during baking.

Shape roughly into a thick disc. Cover with plastic wrap. Rest in fridge for at least 15 minutes.

Roll pastry out from centre into a circle, about 5mm thick.

Roll loosely over rolling pin, lay over quiche tin.

Gently push pastry into corners (you can use a small piece of pastry rolled up into a ball to do this so the pastry doesn't tear).

Use the rolling pin to roll over the quiche tin and trim the excess pastry off.

Line the pastry with baking paper, weigh it down with baking pulses.

Rest in fridge for at least 30 minutes.

Pre-heat oven to 180ºC.

You can place the pastry in the quiche tins directly in from fridge. Blind-bake until the edge turns a light sand colour.

Remove the paper and the baking pulses and bake until golden in colour.

Cool on a wire rack.





Comments

Post a Comment

Popular posts from this blog

Thai Chicken Curry

-
Image
Ingredients 200ml coconut milk 1 chicken thigh, bone in 15g green curry paste 15g tamarind paste 10g palm sugar, shaved 5ml fish sauce 6 basil leaves 1 makrut lime leaf, chiffonade 4cm red chilli, thin paysanne Instructions With a boning knife, remove bone from chicken thigh, slice into 10mm strips. In a pan, drizzle a little oil and fry curry paste until very fragrant. Add chicken strips and coconut milk. Bring to a simmer. If too thick, thin out with some water. Cook until chicken is tender, about 15 minutes. Add tamarind paste, sugar and fish sauce. stir through. Add basil. Stir. Check seasoning. Check consistency of curry - shouldn't be too thick or too runny. Serve in warm bowl. Garnish with lime leaf and red chilli. 
Read more

Coleslaw

-
Image
Serves 2  Ingredients 100g cabbage, chiffonade Half a carrot, grated half a stick of celery, paysanne Quarter of a red onion, finely sliced 4g parsley, finely chopped 50ml mayonnaise (approx. - to bind) lemon juice to taste seasoning - salt, sugar, white pepper Instructions Place prepared vegetables in a bowl. Add mayonnaise and mix through. Add parsley, and mix. Season and add lemon juice to taste.
Read more

Tartare Sauce

-
Image
Ingredients 100ml mayonnaise 8g capers, finely chopped 1 small gherkin, finely chopped 2g parsley, washed, finely chopped lemon juice to taste salt white pepper Instructions Add capers, gherkin and parsley to mayonnaise. Combine well. Add lemon juice to taste, adjust seasoning (salt and white pepper).
Read more