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- Dish type
- Pies and tarts
- Shortcrust pastry
Forget measurements and pastry blenders! Whatever amount of flour you need, you then take HALF that amount for your lard and margarine. Motto: "Half as much fat as flour."
50 people made this
- 500g plain flour
- 125g lard
- 125g margarine
- 5 tablespoons cold water
MethodPrep:10min ›Ready in:10min
- Cut the lard and margarine into cubes, and toss into flour. Take your hands and crumble it up into a fine, pebbly, grainy sort of dough.
- Add water, enough to make a soft dough. Form into a ball, and chill for about an hour.
- When chilled, knead it a couple of times on a floured surface. Roll it out, and proceed to fill with your choice of pie fillings.
Reviews & ratingsAverage global rating:(13)
Reviews in English (12)
I love making pies and pasties and my pastry is always delicious, however, when I try to make flaky pastry it just isn't flaky. What's the secret. Is it oven temp?Steve.-31 Jan 2013
dough was hard to knead. fell apart whenever touched. and was impossible to get thin enough for pie. i definitely will not be going through that again!-16 Aug 2002
Meat Pie Dough
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This dough works beautifully for Chef Donald Link’s Natchitoches Meat Pies, but it could be filled with almost any combination of meats or vegetables.
- 1 Place the flour and salt in a large bowl and, using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse pebbles. Using a fork, stir in the water until the dough pulls together, adding additional ice water by the teaspoonful if necessary. Use your hands to knead the dough for a few minutes until it’s smooth and evenly blended.
- 2 Roll the dough into a rectangle and fold it over itself three times like a letter. Repeat this process four times, reshape the dough to a rectangle, and refrigerate until firm, at least 15 minutes.
Recipe provided by Chef Donald Link, author of “Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana.”
14 Easy and Tasty Puff Pastry Recipe Ideas
From appetizers to the main meal, puff pastry is about to become your favorite cooking staple.
There are so many creative ways to use puff pastry in every day meals and appetizers. The light dough, when cooked right, perfectly browns and flakes.
The universal trick when using puff pastry? Create an egg wash combining egg and water, and brush it over the puff pastry. It will ensure that you get that delicious golden brown crust, turning your pastry dish into an instant success.
This twisty combination of crispy bacon and flaky puff pastry is sure to be a favorite at your next neighborhood party.
The best part of chicken pot pie is the crust, and there is no crust that's easier to "make" than puff pastry. Cover these personal pot pies by pressing down sheets of puff pastry on top of ramekins. You can also freeze and store the pot pies until you're ready to take them out and bake.
Is there anything that can satisfy a sweet tooth better then Nutella? The hazelnut spread and cream cheese filling create a delectable and easy-to-make turnover.
This recipe is perfect if you have leftover ham from the previous night's dinner. The delicious, cheesy bake will quickly become a breakfast or brunch staple.
There are so many delicious recipes that include avocado, and this simple appetizer showcases the creamy fruit front and center. Combine the salsa with a mango red pepper chutney to heighten the fresh flavors.
Save yourself the trip to Krispy Kreme and make these treats right in your home! The homemade glaze is sure to make your mouth water with gooey anticipation.
Whether served as a fun appetizer or a light snack, these puff pastry empanadas are a simplified version of the classic Mexican dish. Don't forget a dollop of sour cream and a garnish of green onions and cilantro.
These delectable hors d'oeuvres combine savory and sweet flavors to create a dinner party-approved appetizer.
Kids (and adults) will adore these tiny pastry pizza puffs. Simply lined with sauce, cheese and pepperoni, these roll ups are wonderful as an after-school snack.
Pastry "pinwheels" might sound daunting, but this recipe is actually far easier then it sounds. After spreading the jalapenos and cheeses onto the flattened puff pastry, roll it into a log. All there is left to do is cut the log into slices and bake.
Need an easy meal for the weeknight rush? These protein bundles are just the dish you're looking for. Not a fan of artichokes? No problem! You can add almost anything into these pastry pockets to cater to your preferences.
No campfire necessary! The gooey marshmallow topping and graham cracker, peanut butter and chocolate inside take this sweet treat to a whole new level.
This homemade version of a Game Day favorite is so simple it only requires three ingredients. You'll have fun twisting the pastry into the pretzel shape, and enjoy eating them with your choice of dipping sauce.
Guests will be impressed with this elegant dinner of fish, spinach and puff pastry. The cross-hatched pastry will make it seem like you put in tremendous amounts of effort, when in reality this simple dinner can be a go-to for busy evenings.
Cooking Is Easy
Puff pastry recipe: Homemade puff pastry in 15 minutes, can you believe that?? Bakery style Puff pastry is so easy to make at home that you will never buy greasy bakery puffs. The best thing about this puff pastry recipe is that it does not need any refrigeration (chilling the dough) or any other so called difficult method, you may see when you google for "puff pastry"
Easy puff pastry can be made with the most basic ingredients and in under 15 minutes.
Back in the 80's amma started making puffs at home which my two brothers and myself used to enjoy a lot. She mostly used to make this for special occasions like when a friend dropped in or when we long for something bakery style.
Fast-forward to 2014 my daughter, Nidhi loves puffs and I have been asking amma to teach me how to make and somehow things did not work out when I last visited her. Right now she is visiting us here in Calicut and I coaxed and buttered her to show me how to make puffs.
The first time she taught me, I did not take any pictures and so, I buttered her to make again the next day
Can you see the layers in the picture yes this is homemade puffs! and now you can make it at home like a pro!
Update: Kerala Egg Puffs Recipe
You can also use margarine instead of veg shortening.
Step by Step Method:
Note: I could not use cups in this recipe for measurement the main ingredients are in weights.
Preheat oven to 180 degree C.
Dunk flour in a bowl and add 50 gms of shortening (I used dalda), mix with fingertip till it resembles coarse breadcrumbs OR you can pulse in a food processor.
What Is Puff Pastry and How Do You Use It?
Everything you need to know about this light and flaky pastry dough.
If you aren&apost already acquainted with puff pastry, let me introduce you to this versatile baking staple. You&aposre probably familiar with the buttery and flaky pastries found at your local bakery. What&aposs the secret? It all starts with puff pastry.
Get comfortable with using this dough for easy appetizers, desserts, and so much more. Whether you&aposre making it from scratch or using store-bought dough, here&aposs everything you need to know about puff pastry.
What is Puff Pastry?
Puff pastry is a light and flaky pastry made from a laminated dough, or dough that is made by alternating layers of butter and dough. The only ingredients used to make puff pastry are butter, salt, water, and flour — no leavening agents are required.
Making puff pastry from scratch is no small task. It involves wrapping a cold block of butter in dough, rolling it out, folding it over, and repeating this rolling and folding process until you&aposre left with hundreds of layers of pastry dough. Not to mention, the dough needs to chill between each turn of rolling and folding, make the process very time-consuming.
In the oven, the liquid in both the butter and dough evaporates, causing the layers to puff. The butter melts into the dough giving it its golden color and crispy texture. The technique was perfected by the French but has been adopted by bakers all over the world.
Because of this painstaking process, many people choose to forego making puff pastry from scratch, instead opting for the store-bought version found in the freezer aisle. Whether you make it from scratch or you use the store-bought kind, the result is a light and buttery pastry with a slight crunch to it. It&aposs used for everything from turnovers and palmiers to pinwheels and even beef wellington.
Puff Pastry vs. Phyllo Dough
It&aposs easy to get puffy pastry confused with it&aposs laminated dough cousin, phyllo. After all, they&aposre both made with the same ingredients. The main difference between the two is phyllo dough is stretched and stacked, rather than rolled and folded like puff pastry. It also contains less water, which doesn&apost give it the same rise as puff pastry.
Phyllo dough sheets are almost as thin as a leaf, which is actually where it gets its name from (the world filo or fillo means "leaf" in Greek). Phyllo is common throughout Greece, Turkey, and much of the Middle East. It&aposs likely most famous for being used in baklava, and like puff pastry, it can also be found in the freezer aisle.
How to Make Puff Pastry from Scratch
While using store-bought puff pastry is certainly convenient, making it from scratch allows you to observe the magic of puff pastry rising in the oven without the help of any leavening agents. So if you&aposre in the mood for a weekend in baking project, read our guide on how to make puff pastry dough from scratch.
How to Cook With Puff Pastry
Making puff pastry from scratch is the hard part — cooking with it is easier than you would think! Use it to make easy pastries that look that came straight from a French pâtisserie. And it&aposs an easy way to add something new to weeknight dinners. Read on for our tips on how to work with frozen puff pastry.
Where to Buy Puff Pastry
Frozen puff pastry sheets come in a long rectangular box in the frozen section of most grocery stores sheet sizes will vary, so check the dimensions on the box. Puff pastry is often found next to the pie crust and other frozen doughs. You may also be able to find packaged puff pastry cups for savory appetizers and delicate desserts. Keep a package of frozen puff pastry in your freezer at all times for easy last-minute baking.
Tasty Pie Recipes
Now that you’ve mastered the art of making pie dough, let’s get to the fillings! These tasty pie recipes are great for larger celebrations or just weeknights with the family.
The filling does the decorating with this Cinnamon Apple Tart. Slices of Honeycrisp apples are layered in a flaky pie crust for a delicious dessert that smells just as good as it looks!
If you’re a fan of the sweet and tart flavor combo, this Raspberry Peach Pie is for you. Fresh raspberries and peaches are mixed with cinnamon and nutmeg for a flavorful pie you can serve for Easter, Mother’s Day or any spring celebration.
Nothing says classic like this Cherry Lattice Pie. Perfect for summer picnics and BBQs, this simple cherry pie recipe is a must-have for pie lovers.
No matter what the celebration, you can’t go wrong with this Strawberry Rhubarb Pie. Packed with amazing flavor, this homemade pie recipe is sure to become a family favorite.
For a taste of fall, this Chai-Spiced Swirl Pumpkin Pie is a great go-to. Filled with the spicy-sweet flavor of chai tea and pumpkin, this pie is the perfect ending to your holiday meal.
Bursting with blueberries and just a bit of lemon, this Blueberry Pie tastes just like summer. With no slicing or pitting needed, it’s a great way to use up a bounty of berries.
Use pie crust to make an elegant lattice design with this Old Fashioned Apple Cranberry Lattice Pie. Decorated with braided pie crusts and cut-outs, this elegant pie is (almost) too pretty to eat!
Do you have any great pie crust tips to share? Let us know in the comments below! And if you’ve used this recipe to make a pie, share a picture of your treat on social media and tag us @wiltoncakes so we can see it!
Nearly every culture has a hand pie—for good reason
The first time I discovered hand pies, while visiting Denver last year, I’m not ashamed to say that I set upon the deliciously flaky pastry lads with sheer abandon, consuming more than I care to remember. I spent much of that day, in between alternately shoveling pastry into my gaping maw and brushing crumbs off my dress with my free hand, trying to figure out what the hell these delightful morsels were.
As far as I could tell, hand pies were an entirely separate category of convenient pastry snack, distinct from any I’d come across. In Britain, we have numerous filled pastries, but none named quite so quizzically as hand pies—anyone I mentioned them to upon my return to the U.K. laughed in my face. “You mean pasties, right?” they guffawed, not incorrectly. But did I?
So what is a hand pie? Trusty Wiktionary defines the hand pie as a “semilunar pastry with either a sweet or savory filling, formed by placing a dollop of filling onto a circular piece of biscuit-style dough and then folding it over and crimping it shut. They may be baked, fried or deep-fried. A pasty.” As definitions go, at first glance it seems ambiguous. Much of my research has resulted in innumerable recipes, for both sweet and savory variations, though not all are semilunar: I found circular hand pies, square hand pies, or even heart-shaped hand pies. Eat your heart out, Cobain.
As far as I can tell, a hand pie is just a small pastry characterized by a flaky casing (some recipes call for biscuit dough) of any shape (though ‘semilunar’ seems most traditional in the West), and an edge crimped with a fork. A hand pie is a turnover, essentially, a wide carbohydrate umbrella. All of the following pastries could, to my estimation, be considered hand pies, though purists might disagree.
I have been baking pies for many years. This recipe looked interesting so I tried it for some of my Thanksgiving pies this year. I must say that this dough is not for beginners. I added the stated amount of buttermilk to the flour/fat mixture. It was very dry, so I added an additional small amount. I should have added even more as the dough was very crumbly and hard to work with. I rolled it out as best I could. It stuck to the rolling pin in small clumps. Eventually, I was able to get it into the appropriate shape and size for the pie pan. It was not a pretty crust. I did taste a small portion I baked and it is very tasty, but I'm not sure that the challenge of the crumbly texture of the dough is worth it. There are other recipes out there that produce a light flaky crust that are much easier to roll out and work with .
Even though I have always been known as a great pie baker, I was never completely satisfied with a recipe for crust until I found this one. It is both buttery tasting and very flaky. And most importantly, it is so easy to work with the dough! I make it in the food processor.
This crust is delicious - my absolute favorite pie crusts.
Flaky and delicious! I used this crust for an apple pie and my guests loved it. I perhaps cheated a bit and rolled the dough out on wax paper, but this worked well since it had initially stuck to the counter too much. I had never made pie crust before and did end up using a cookie cutter to make some festive shapes that covered up where my crust had a bit of a seam and didn't look perfect, but the taste was phenomenal (and people thought the design on top was nice anyway).
FAB. Everyone loves this crust. I've used it on the Common Apple Pie and Sour Cherry Pie w/ Lattice Crust (both on Epi) - it's perfect for both.
This is a great and easy pie crust. You need more like 1/2 cup of buttermilk, but otherwise no change.
Fantastic Crust! Made it just as the recipe says. as I usually do the first time I make anything. I didn't need to change a thing. Rolled out perfectly for my apple pie and had pie lovers raving about it for days! They were all begging for the recipe. I will use this time and time again.
Far and away the best pie crust I have ever tried. I brushed the top with egg whites whisked with water, ans sprinkled with a sugar mix. Perfect.
I just made a savory meat pie using this excellent crust. Very, very tasty and so easy. I, too, used lard instead of vegetable shortening and increased the buttermilk by about 4 tablespoons or so. It was perfection! Buttery, flaky and SO delicious. I had enough dough leftover for another pie. It's a great thing to have on hand in the freezer. This is the best pie crust I've ever tasted.
This has become my staple pie crust. It is easy to make and roll out. My husband loves homemade pie crust, and this is his favorite. Just make sure to cover the edges with foil after they brown, or it will burn.
This is the first time I've ever tried making my own crust, but this recipe is nearly fool-proof! Just a few suggestions: 1) When using a food processor, pulse while adding the buttermilk just until the clumps form. 2) After rolling out the bottom crust, chill again in the pie mold while making your filling. The crust is flaky and light, and the bottom crust cooks perfectly. What a find!
Oh, yes! I have never made pie crust without a food processor before, and I was worried that it was a little lumpy, but it was really, really good. I may have to start making more pies.
I used this for the Black-Bottom Banana Cream Pie, and it was perfect. It was flaky and a perfect base for the pie. I will make this again.
Thank you to the reviewer who suggested using lard instead of veg. shortening. For years I've been looking for the perfect pie crust recipe buttery, yet flaky, but I always ran into the problem of crisco. I just cannot put anything in my food that is made from ingredients I cannot identify, so my crust always lacked in the ɿlaky' department. Until now! Subbed the shortening for lard and the result was the BEST pie crust ever. My search is over :)
Really delicious and relatively easy. I consider myself "pie crust challenged" and my husband is "pie crust efficianado". When rolling out, it was a little difficult to work with (again, I'm slightly challenged!), but when presented with the end result, my husband was extremely impressed. It had a good flavor, was flaky with just the right amout of crisp. Keeper!
I use this crust for all my pies. I always forget to add a bit more buttermilk, so I have a slightly crumbly dough and it is a bit of a challenge to roll. I know if I would adjust the buttermilk initially, it would be an easier dough to work with!
I halved the recipe to make one 9" crust. I prebaked the shell for about 5 minutes at 400 and then poured in the lemon buttermilk pie filling from this site. The pie was delicious and the crust was perfect - flaky, tender and tasty. Also, this crust recipe is amazingly simple to roll out. I would strongly recommend it to anyone who is phobic about making his own crust.
I used lard instead of vegetable shortening and doubled the buttermilk. The lard was in the refrigerated section. Excellent results. I used it for pecan and apple pies.
I forgot to add that I used lard instead of vegetable shortening. The lard was in the refrigerated section. Excellent results.
I am almost evangelical about this crust - I followed Stephen from NH's tips and added a bit more buttermilk and rolled it out between sheets of plastic wrap. Fabulous! I've had to eat a lot of my (English) mother-in-law's bad pies, so I should know!
I love this recipe. I added chopped fresh thyme to the dry ingredients and it wokred out really well. I doubled the salt, as I usually do for bread and dough recipes and it was perfect.
Fantastic crust, used it for a savory Italian Easter Pie (eggs, ricotta, ham, pepperoni, parmesan) very easy to handle, baked light and buttery. Everyone asked for the recipe.
Used regular short-crust pastry. Family stated, "This is a keeper". Always looking for new pie recipes and this one is different, easy to make and good.
This pie crust is delicious. It took a little more than 1/2 c. of buttermilk for mine to come together easily. I will use this as my standard pie crust.
I replaced the buttermilk with goat milk yogurt and made a mince pie, served it at Thanksgiving and people were raving. The 91 year old aunt said it was the best crust sheɽ ever tasted.
Kotopita (Greek Chicken Pie)
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Think of Kotopita like the Greek version of a Chicken Pot Pie. With a flaky filo crust and feta cheese, this recipe is sure to be a family favorite.
Most people are familiar with Spanakopita, the Greek, filo-crusted, spinach and feta pie. But, what many people don&rsquot know is that this spinach pie is just the tip of the Greek savory pie iceberg.
Pita is the general Greek term of a pie, and pitas are a staple comfort food in Greek cuisine. They can be filled with greens, cheese, meat, or even sweet fillings. The crust is most often made of filo (or phyllo) dough, paper-thin pastry sheets that are layered together with butter to create a deliciously flaky and heavenly crispy crust.
Kotopita: A Greek Style Chicken Pot Pie
Kotopita (pronounced KOH-toh-PEE-tah) is one of these traditional Greek filo pies. This hearty, savory pie has a shredded chicken filling. The chicken is mixed with a creamy béchamel sauce and feta cheese, giving the filling a creamy, savory, cheesy flavor that would be out of this world, even if it wasn&rsquot wrapped in a light, flaky, crispy filo crust.
One crunch through that crust into the flavorful chicken filling and you are in Greek pie heaven. Move over Spanakopita, we might have just found our new favorite Greek pita.
Working With Filo Dough
Filo (or phyllo) dough sheets can be found in the freezer section of your grocery store, near the frozen pie crust and puff pastry. The paper-thin sheets come in rolls that need to be thawed before you use them.
After unrolling the roll, you will want to keep the dough covered with a tea towel while you are putting together your pie. Since the sheets are so thin, they dry out quickly, and once dry, they become brittle and difficult to work with.
To make serving the pie easier, we like to pre-cut the pie before baking it, that way you don&rsquot have to massacre your beautiful, flaky filo crust after it has reached crispy perfection.
Brûléed Pumpkin Pie
The pumpkins don’t have to go away after Halloween – they just move from the stoop to the table, as in this brûléed pumpkin pie from pastry chef Lauren Kroesser. Her recipe utilizes classic French techniques for an elegant twist on a Thanksgiving staple and she shares the secrets to the filling and the dough, which is par-baked before the addition of the pumpkin spice-y custard. Recipe here: Brûléed Pumpkin Pie