Ordinary Brides Pastry Recipes

NEVER, NEVER FAIL PIE PASTRY

Steps:

• In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

BRIDIES

Steps:

• ---To prepare the pastry---.
• In a large mixing bowl, sift together the flour and salt.
• Add the butter and cut into the flour until the mixture resembles fine bread crumbs.
• Mix in enough cold water to hold the mixture together.
• Form into a ball.
• Wrap in wax paper or plastic wrap and place in the refrigerator for 30-45 minutes.
• ---To prepare the filling---.
• In a large bowl, mix together the uncooked ground meat, onion, salt, pepper and water; set aside.
• ---Assembly---.
• Remove the pastry from the refrigerator.
• Lightly sprinkle your work surface with flour.
• Roll out the pastry to about 1/8-inch thickness.
• Cut into 6-7 circles approximately 5 to 6 inches in diameter.
• Evenly divide the filling among the circles, placing the meat mixture on one half of the circle.
• Brush the edge lightly with the beaten egg.
• Fold the pastry over the filling and seal by lightly crimping the edge.
• Brush the top with beaten egg.
• Repeat with remaining filling and dough circles.
• Place on baking sheets greased with shortening or non-stick cooking spray and bake at 350°F for 50 minutes or until golden brown on top.

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.

BASIC PASTRY DOUGH

Steps:

• In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).