Milk Pastry Recipes

QUICK AND EASY FLAKY PASTRY

Steps:

• Mix the sieved flour and salt in a bowl. (add sugar if using)
• Weigh out the butter and divide into 4 amounts.
• Add one portion of the butter to the flour and using a round bladed knife, incorporate the butter and flour, whilst slowly adding enough cold water until the mixture comes together to form an elastic dough.
• Dust the rolling surface with flour, and turn the dough out. Roll out the dough into a rectangle shape (see photo) and keep rolling, adding more flour if necessary to stop from sticking, until the dough is about 4 mm thickness.
• Rub any excess flour from the surface and using the next portion of butter, dot the butter (about 1 cm dots) on two thirds of the rolled out pastry evenly. (see photo).
• Fold the pastry into three portions, bringing the end without butter to the centre, then folding down the other third. (see photo)
• Press together pastry edges with your fingers, give the pastry half a turn and roll out lightly again until the pastry is 4 mm thick (same size before you dotted with butter).
• Repeat steps 5 - 7 twice more, then fold into three, cover with plastic wrap and chill in the fridge for 30 minutes.

QUICK AND EASY MILK PASTRY

Steps:

• Sift flour and salt into a bowl
• Add butter and 'cut' into the flour until pieces are no larger than peas. {I use two Knives in one hand to do this}
• Mix to a stiff paste with the milk, and draw together with your fingertips.
• Quickly transfer to a polythene bag or aluminium foil
• and chill in the fridge for an hour.
• Roll out and use as required.

MILK TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.
• Bake in preheated oven for 10 to 15 minutes, until golden brown.
• In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.
• In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

BASIC SHORTCRUST PASTRY

Steps:

• Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
• Knead the dough briefly and gently on a floured surface.
• Wrap in cling film and chill while preparing the filling.