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Quiche pastry

Preparing Time: 30 min
Chill time: 30 min                 Bake time: 30 min
250 g plain flour or all-purpose flour
½ tsp granulated sugar
½ tsp salt, preferably fine
125 g cold butter
Put the flour, salt and sugar in a food processorAdd the cold butter cut into the cubes
Place the flour, salt and sugar in the food processor and add cold butter cut into small cubes. 
Mix until the flour resembles fine bread crumbs
Mix until the flour and butter resemble fine bread crumbs. 
1 free range egg
Add the whole egg lightly beaten with a fork
Add the egg and continue mixing. 
40 ml very cold water

Add the cold waterContinue mixing till you the pastry forms the ball

Add the cold water and continue mixing until the pastry makes the ball. 
Place the pastry on the lightly floured worktopFlatten the dough
Remove the pastry from the food processor on the lightly floured worktop and flatten to make a disc. 
Wrap the pastry in the plastic wrap
Wrap in the foil and plastic wrap and refrigerate at least 30 minutes before the use. Keep refrigerated for one week and frozen up to 3 months.
Roll out the pastry to a 2 or 3 mm thickness
Flour lightly the worktop and roll out the pastry to a 2mm/3mm thickness
Line a tart case with the pastryPush the pastry to line the tinReady for baking pastry shell
Gently move the pastry to line a loose base tart tin. Push the pastry to fil the corners of the tin. Chill for 30 min. You can trim edges but leave them higher over the tin's edges as they shrink during baking.
Preheat the oven to 190ºC/Gas mark 5.
Line the case with baking paperFill the case with baking beans
Remove the pastry from the fridge, line the case with baking paper and fill with baking beans. Bake blind for 20 minutes. Remove the pastry from the oven and then remove the paper and beans. Return the case into the oven and bake another 10 min.
The baked pastry case
Cool before you fill it with your favourite fillings.

Flan Pastry Case; Polly Eats LondonRectangular Flan Pastry Cases; Polly Eats LondonHart-shaped pastry case; Polly Eats London

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