Grow Your Own Magazine

Hi
Thought I'd share this rather odd pastry recipe I found in Magimix Cookery

Magimix Quiche Pastry
makes 2 x 25 cm cases
350g self- raising flour
Pinch of salt
150g butter
1 small egg
dry sherry or dry white wine

Roughly chop the butter and combine in the magimix with the flour and salt till it looks like breadcrumbs. Add the egg and process till well mixed, then with the motor running add enough sherry or wine to bind, don't over process.

Roll out on a well-floured board and use to line cases, chill in the freezer while making the filling. Prick the bottom of the cases with a fork before filling ( I don't bother)
Put the hot filling in the chilled case, sprinkling the top with breadcrumbs or cheese to prevent sinking when taken out of the oven.


Apparently the author, Marika Hanbury Tennison arrived at a cookery display where there was no plain flour or iced water so she had to improvise and this is the result. It works really well, the pastry rolls out straight away and the bottom of the case remains crisp under the filling, lovely light, crumbly pastry. You just get a hint of the sherry nothing more. As a crap pastry maker this works everytime for me and takes just a few minutes to make. Made a very tasty landcress and gorgonzola quiche for lunch using this pastry recipe.
Enjoy
Sue

I always use self raising flour when making shortcrust pastry.

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Thanks for that, my pastry is never 'light' so this might do the trick!

My mum always uses SR flour but fine that I'm usually better with plain which I usually mix 50 / 50 with wholemeal. May try the above though for a change.

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Sounds interesting, I will be giving this a go. Thanks Sue

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Does sound very interesting - why the sherry? DDL

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DD
MHT says in her recipe introduction that there was a real mixup when she went on a cookery demo, no clean water, no plain flour etc so she had to improvise with what she had!
best wishes
Sue
And best wishes to Dexter too

I've always used plain flour for pastry. I like it that way!

Why buy self rising flour when you can prepare your own at home. Here's the recipe:

Here's How:

In a large mixing bowl, measure 6 cups of flour.
Add 3 tablespoons baking powder.
Add 1 tablespoon salt.
Either sift together or mix with a wire whisk until well combined.

Can be stored in airtight container for months.

Measure self-rising flour like regular flour.

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MANICORGANIC

What's pastry?
With thighs like mine, I gave up eating it about 30 years ago

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