Egg Yolk Pastry Recipes

EGG YOLK PASTRY

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture is crumbly. Combine the egg yolk and water; gradually add to flour mixture, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., For a double crust, divide pastry in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions., For two single crust, divide pastry in half. Roll out each portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.

EGG YOLK PASTRY

Steps:

• 1. Combine dry ingredients; cut in lard. Place egg yolks in measuring cup and stir with a fork until blended. Stir in enough cold water to make just a cupful. Sprinkle gradually over dry ingredients; toss with fork to make a soft dough. Roll out as usual. Makes pastry for three 9-inch 2- crust pies also.

SWEET SHORTCRUST PASTRY

Steps:

• Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
• Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.