Finally! I found a pastry I can make. And of course its rough. Another extract from my new ‘Perfect’ book of recipes.
But I feel a need to digress. The summer holiday season is upon us. Children off school, which is good because the daily commute instantly becomes a joyous Utopia of empty roads. Weather improving, with the heady heights of 30 plus centigrade promised this week (into the 90’s for you fahrenheit stalwarts). Those are the good points.
The bad points. Where the hell to go on holiday? By my reckoning about 90% of the globe is now a no-go. Anywhere east of India is too far (unless you can take three weeks off). India? Its experiencing a heatwave so bad people are dying in the streets. The Mediterranean. Refugees are literally swimming up to the beaches. Its real chaos. Greece? Greece is in a seriously dire mess. Egypt, Tunisia? Not likely. With the expansion of the people’s paradise of ISIS most of North Africa and the Middle East is off the table.
Maybe a Stay-cation. Who on God’s green Earth thought that one up? I mean who in their right mind can sit at home watching daytime TV with a bottle of Pino Grigio and say to themselves ‘This is fun I should do this more often’?
Although that option would give me options. Drinking wine. Cooking….And its not like I would need to worry about getting beach-body ready. Always an issue. Actually whilst rambling on, a daytime TV ad just came up – the ‘tonetee’. The ad has a middle aged man walking down a path wearing a fat-hiding T-shirt, and two women turn to stare. I think the implication was he looked super-fit. But I think they were wondering why he was walking like he had just crapped himself.
Anyway back to the pastry. Rough Puff Pastry. I made it and then I made some quiches. They don’t look all that but tasted amaze-balls…
So for this creation you will need (for the pastry first)
- 225g plain flour
- pinch of salt
- 225g cold butter, cubed
- 150ml ice cold water
Then for the quiche fillings
- 4 large eggs
- 2 more egg yolks
- the egg white from one of the eggs
- Double cream (one small pot)
- Cheese, bacon, mushrooms, cheese and anything else you fancy
- salt and pepper
To begin. Sift the flour and salt into a large metal bowl. Add the butter.
Using your fingers rub the butter into the flour as quickly as possible (you don’t want the butter to melt too much). Don’t rub too much – you want large squished pieces of butter; you aren’t making a crumble…
Bring together with your hands to form a dough, adding water as required. Cover with clingfilm and leave to chill in the fridge for 20 mins.
Place the chilled pastry on a floured board and roll out to a rectangle(ish).
Fold one end down a third and then the other end over to create three layers.
Turn the pastry ninety degrees and then roll out to the same size it was before. Fold again as before, roll and repeat twice more. Wrap in clingfilm and chill for another 20 mins.
Now you can make the quiches. I used my new mini springform tins. I love those tins.
Heat the oven to 180 centigrade. Roll the pastry out to about 1/2 centimetre. Use a tin as a guide and cut out a circle of pastry large enough to reach the top of the tins.
I had enough pastry for three tins. Fill each one with baking beans and put in the oven for 30 to 40 mins.
Remove the beans (tricky if the pastry is thick – it tries to absorb the beans!) and brush the insides with the spare egg white. Pop back in the oven for another ten mins.
Combine the eggs with the cream and some salt and pepper.
Pop some desired ingredients in the pastry cases (here its braised mushrooms and bacon lardons).
Pour in the egg, adding cheese if you fancy. Add some more bacon/mushrooms etc on to the top and back in the oven for 20 mins. Serve warm (not hot).
A close up of some pastry/cheese/bacon goodness I think…
The pastry is pretty good – flaky but moist. Yum-bloody-bo.