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Rich Flan Pastry

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  • #1

    Rich Flan Pastry

    Does anyone have a tried and tested recipe for this, as the one I have ends up mushy and I have to add more flour. The recipe I have is:

    4oz plain flour, 3 oz of butter, 1tsp caster sugar, pinch of salt and 1 beaten egg. The egg quantity though is out of balance with this mixture and the mixture stays sticky.

    I've made a batch of mince pies, but I need to make some more and a better recipe would be very useful.
    I'm only here cos I got on the wrong bus.
    Tags: None
  • #2
    Found this one for you, there's loads on Google. Sweet shortcrust pastry recipe - All recipes UK The proportions in this recipe look about right to me.

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    • #3
      not tested, but this site is usually good with amounts.
      BBC - Food - Recipes : Citrus tart with rich shortcrust pastry

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      • #4
        I was always taught (and yes - it was years ago ) to always use twice as much flour to fat, so adding more flour would correct the recipe IMO

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        • #5
          As thelma says,or if you want to retain the "butteryness" my mother used to .... use a bantam egg
          He who smiles in the face of adversity,has already decided who to blame

          Artificial intelligence is no match for natural stupidity

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          • #6
            This is the way i make my short crust pastry... its adapted from a recipe i found on here.
            Sweet Shortcrust Pastry

            8oz/225g plain flour
            pinch salt
            5oz/150g goats butter
            1 egg
            1 tbsp cold water
            1 1/2oz/40g caster sugar.

            Use the metal blade
            Put the flour, salt and butter (cut into cubes) in the bowl.
            Process until it looks like fine breadcrumbs.
            In a separate bowl, beat together the egg and water and add sugar.
            Pour into the processor and using pulse (short bursts) blend until mixture starts to form a ball
            Tip out onto floured surface and gather it together into a block
            Wrap in cling film and chill in the fridge for about 30 mins before rolling out.

            Roger
            Its Grand to be Daft...

            https://www.youtube.com/user/beauchief1?feature=mhee

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            • #7
              Cheers all, I thought the mixture was too difficult to make into breadcrumbs, I like to use my hands rather than a mixer, there are always some advantages to cold hands.

              I 'll try that recipe arpoet on the next batch, using a little less sugar. Muchas gracias.
              I'm only here cos I got on the wrong bus.

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              • #8
                I don't really like egg in pastry as I think it makes it hard and much less melty in the mouth. Just half butter to flour and enough cold water to bind.

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