08/26/15 recipe -Taste USA

Wednesday, August 26, 2015

Toasted Sesame Seed Pastry

How to make Toasted Sesame Seed Pastry Recipe

Ingredients:
2 tbsp sesame seeds
160g standard plain flour
120g butter
good pinch of salt
50ml cold water

Method:
Lightly toast sesame seeds in a frying pan over a low heat until amber in colour (this will not take long). Stir and shake pan often to prevent seeds burning. Allow to cool.

Place flour, sesame seeds, butter and salt into a large mixing bowl. Using your fingertips,gently rub ingredients together until they resemble rough breadcrumbs. Do not over-mix otherwise butter will begin to melt from the heat of your fingers.

Add water and mix until a dough is formed. Cover with plastic wrap and refrigerate for 30 minutes or overnight.

Gently re-work pastry before using, taking care to ensure it remains cold and firm.

On a lightly floured surface, roll out pastry as stated in your recipe.

Fennel Pastry

How to make Fennel Pastry Recipe

Ingredients:
2 tbsp fennel seeds
160g standard plain flour
120g butter
good pinch of salt
50ml cold water

Method:
Place fennel seeds in a pestle and mortar and grind to a rough powder, ensuring that it’s not too fine. Set aside.

Place flour, fennel seeds, butter and salt into a large mixing bowl. Using your fingertips, gently rub ingredients together until they resemble rough breadcrumbs. Do not over-mix otherwise butter will begin to melt from the heat of your fingers.

Add water and mix until a dough is formed. Cover with plastic wrap and refrigerate for 30 minutes or overnight.

Gently re-work pastry before using, taking care to ensure it remains cold and firm.

On a lightly floured surface, roll out pastry as stated in your recipe.

Chilli Polenta Pie Crust

How to make Chilli Polenta Pie Crust recipe

Ingredients:
250g standard plain flour
50g coarse polenta
225g butter, cold and 1cm diced
1 tbsp red chilli, seeds removed and chopped as finely as
you can
good pinch of salt
1 tbsp cold water

Method:
Place flour, polenta, butter, chilli and salt into a large mixing bowl. Using your fingertips, gently rub ingredients together until they resemble rough breadcrumbs. Do not over-mix otherwise butter will begin to melt from the heat of your fingers.

Add water and mix until a dough is formed. Cover with plastic wrap and refrigerate for 30 minutes or overnight.

Gently re-work pastry before using, taking care to ensure it remains cold and firm.

On a lightly floured surface, roll out pastry as stated in your recipe.

Toasted Walnut Short Pastry

How to make Toasted Walnut Short Pastry Recipe

Ingredients:
50g walnuts, shelled
160g standard plain flour
1 tbsp caster sugar
120g butter
good pinch of salt
50ml cold water

Method:
Preheat oven to 170°C.

Place walnuts on an oven tray and lightly toast in preheated oven until light amber in colour. Finely chop walnuts (1–2mm in size) and set aside.

Place flour, sugar, toasted walnuts, butter and salt into a large mixing bowl. Using your fingertips, gently rub ingredients together until they resemble rough breadcrumbs. Do not over-mix otherwise butter will begin to melt from the heat of your fingers.

Add water and mix until a dough is formed. Cover with plastic wrap and refrigerate for 30 minutes or overnight.

Gently re-work pastry before using, taking care to ensure it remains cold and firm.

On a lightly floured surface, roll out pastry as stated in your recipe.

Black Sesame Seed Short Pastry

How to make Black Sesame Seed Short Pastry Recipe

Ingredients:
160g standard plain flour
2 tbsp black sesame seeds
120g butter
good pinch of salt
50ml cold water

Method:
Place flour, black sesame seeds, butter and salt into a large mixing bowl. Using your fingertips, gently rub ingredients together until they resemble rough breadcrumbs. Do not over-mix otherwise butter will begin to melt from the heat of your fingers.

Add water and mix until a dough is formed. Cover with plastic wrap and refrigerate for 30 minutes or overnight.

Gently re-work pastry before using, taking care to ensure it remains cold and firm.

On a lightly floured surface, roll out pastry as stated in your recipe.

Whole wheat Pastry

How to make Whole wheat Pastry Recipe

Ingredients:
80g standard plain flour
80g wholemeal or whole-wheat flour
120g butter
good pinch of salt
70ml cold water

Method:
Place the two flours, butter and salt in a large mixing bowl. Using your fingertips, gently rub ingredients together until they resemble rough breadcrumbs. Do not over-mix otherwise butter will begin to melt from the heat of your fingers.

Add water and mix until a dough is formed. Cover with plastic wrap and refrigerate for 30 minutes or overnight.

Gently re-work pastry before using, taking care to ensure it remains cold and firm.

On a lightly floured surface, roll out pastry into a sheet about 3mm thick or as stated in your recipe.

Basic Short Pastry (also called Brisée Pastry)

How to make Basic Short Pastry (also called Brisée Pastry)

Ingredients:
160g standard plain flour
120g butter
good pinch of salt
50ml cold water

Method:
Place flour, butter and salt in a large mixing bowl. Using your fingertips, gently rub ingredients together until they resemble rough breadcrumbs. Do not over-mix otherwise butter will begin to melt from the heat of your fingers.

Add water and mix until a dough is formed. Cover with plastic wrap and refrigerate for 30 minutes or overnight.

Gently re-work pastry before using, taking care to ensure it remains cold and firm.

On a lightly floured surface, roll out pastry into a sheet about 3mm thick or as stated in your recipe.

Coconut Macaroon Pastry

How to make Coconut Macaroon Pastry Recipe

Ingredients:
200g desiccated coconut
150g caster sugar
70g standard plain flour
2 eggs, lightly beaten

Method:
In a large mixing bowl, combine coconut, sugar and flour. Add eggs and mix well. Press into the base and sides of baking tin with dampened fingers.

Dutch Yeasted Sweet Pastry

How to make Dutch Yeasted Sweet Pastry Recipe

FERMENT:
75g water
5g active dried yeast
75g standard plain flour
1½ tsp sugar

DOUGH:
150g standard plain flour
¼ tsp salt
1 small egg
1½ tsp sugar
90g butter, softened

Method:
For the ferment, place water and yeast in a bowl and whisk to dissolve yeast. Add flour and sugar and stir vigorously for 2 minutes to make a paste. Cover with plastic wrap and set aside for 20 minutes to ferment.

To make the dough, mix flour, salt, egg, sugar, butter and yeast ferment together until it forms a mass and dough is well combined and smooth. Don’t over-mix dough as this will cause shrinkage during rolling out and baking.

Roll out and set aside on a floured surface for 10 minutes to rest, covered with plastic wrap. If you don’t use pastry within 10 minutes, refrigerate it to prevent it rising too much.

On a lightly floured surface, roll out pastry into a sheet about 3mm thick or as stated in your recipe.

Sour Cream and Lemon Pastry

How to make Sour Cream and Lemon Pastry Recipe

Ingredients:
150g butter, chilled
190g plain flour
zest of 2 lemons
90ml sour cream

Method:
Chop butter into small cubes and then place with flour and lemon zest in a food processor. Blend until it resembles large breadcrumbs. Add sour cream gradually. Check the consistency before adding all of the sour cream and do not add it all if it is not needed.

Turn pastry onto a floured surface and pull together with your hands into a rectangle. Be careful not to over-mix or pastry will become too elastic and doughy.

Cover with plastic wrap and refrigerate for 30 minutes or, even better, overnight.

Gently re-work pastry before using, taking care to ensure it remains cold and firm.

Gingerbread Crust Sweet Pastry

How to make Gingerbread Crust Sweet Pastry Recipe

Ingredients:
170g butter, softened
85g brown sugar
1 small egg
250g standard plain flour
20g gingerbread spice mixture

Method:
In a large mixing bowl, lightly beat butter and brown sugar with a wooden spoon until a light, creamy consistency has been achieved. Add egg and mix until combined. Sift flour and gingerbread spice into the creamed mixture and mix to a paste. Only mix until paste comes clean off the bowl. Be careful not to over-mix or pastry will become too elastic and doughy.

Cover with plastic wrap and refrigerate for 30 minutes or, even better, overnight.

Gently re-work pastry before using, taking care to ensure it remains cold and firm.

Linzer Pastry (Spiced Sweet Pastry)

How to make Linzer Pastry (Spiced Sweet Pastry)

Ingredients:
200g standard plain flour
½ tsp ground cloves
1 tsp ground cinnamon
75g ground almonds
100g caster sugar
zest of 1 lemon
225g butter, softened
2 egg yolks
½ tsp vanilla extract

Method:
Sift flour, cloves and cinnamon together in a mixing bowl. Add almonds, sugar and lemon zest. In a large bowl, mix together butter, egg yolks and vanilla using a wooden spoon and then add dry ingredients. Continue mixing until well combined and a mass is formed. Shape into a ball, flatten and cover with plastic wrap. Place in refrigerator for approximately 1 hour or overnight.

Chocolate Sweet Pastry

How to make Chocolate Sweet Pastry Recipe

Ingredients:
170g butter, softened
85g sugar
1 medium egg
260g standard plain flour
30g good quality cocoa powder

Method:
In a large mixing bowl, lightly beat butter and sugar with a wooden spoon until a light, creamy consistency has been achieved. Add egg and mix until combined. Sift in flour and cocoa and mix to a paste. Only mix until the paste comes clean off the bowl. Be careful not to over-mix or pastry will become too elastic and doughy. Cover with plastic wrap and refrigerate for 30 minutes or, even better, overnight.

Gently re-work pastry before using, taking care to ensure it remains cold and firm.

On a lightly floured surface, roll out pastry into a sheet about 3mm thick or as stated in your recipe.

Basic Sweet Pastry

How to make Basic Sweet Pastry Recipe

Ingredients:
170g butter, softened
85g sugar
1 small egg
4 drops vanilla extract
zest of ½ lemon
260g standard plain flour

Method:
In a large mixing bowl, lightly beat butter and sugar with a wooden spoon until a light creamy consistency has been achieved. Add egg, vanilla and lemon zest and mix until combined. Add flour and mix to a paste just until paste comes clean off the bowl. Be careful not to over-mix or the pastry will become too elastic and doughy. Cover with plastic wrap and refrigerate for 30 minutes or, even better, overnight.

Before using, gently re-work pastry, taking care to ensure it remains cold and firm.

On a lightly floured surface, roll out pastry into a sheet about 3mm thick or as stated in your recipe.