I was watching Britain's Best Dish the other night and the episode where retired Chemist
John Blenkinsop made his apple pie. The judges raved about it so much, in particular the pastry
so I decided to give it a shot.
PASTRY
350 Gms Self Raising Flour
85 Gms Lard
85 Gms Butter
200 Mls Buttermilk
Pinch of Salt
Add lard and butter and cut into the flour with a knife
until it starts to combine and the add the buttermilk and continue to mix
until it comes together as a dough.
Turn the dough onto a floured bench and lightly form into a rectangular block.
(This is the first time your hands should come in contact with the dough)
Take approx 2/3 rds of the dough and roll into a rectangular shape approx 1 cm thick.
Fold in three as for puff pastry.
Turn 90 degrees and repeat the process.
Allow to rest for approx 1/2 hour and repeat the process.
Allow to rest and then roll out and line a pie tin, trim and set aside the trimmings.
Fill with your desired pie filling.
For the lid, roll out the remainig 1/3 rd of the pastry and fold in three.
Turn 90 degrees and repeat.
Allow to rest and then roll out to a rectangle.
Dot butter on the pastry and roll out or place cut trimmings over half
of the rectangle and then fold over the remaining half.
Turn and roll out and then fold in three. Rest for approx 1/2 hour.
Roll ot the pastry, brush the edges of the piecase with little buttermilk
and place the lid on top.
Cut a small hole in the middle, brush with buttermilk and sprinkle
with sugar.
Bake at 200 C for approx 25 minutes or until golden brown.
This pastry is every bit as good as the Judges said on the show.
It is simply magnificent.
I am not going to suggest a filling, but will leave that up to you.
I made a simple apple pie filling, but you could leave the sugar off
the top and make a savoury filling--up to you, but the possibilities are endless.
No comments:
Post a Comment