Add the flour, salt and butter to the mixing bowl and blend using the dough blade with a pulsing action until it resembles crumbs; there is no need to sieve the flour if using a Magimix because the rotary action of the machine breaks up any lumps in the flour whilst also incorporating air into the mixture.
Place the egg yolk (if using) into a clear graduated measuring cup (I use my Magimix pusher for this) and add enough chilled water to make up to 100ml, then mix briefly to combine.
Gradually add the water to the flour mixture whilst the machine is running and process until it forms into a ball.
Place the dough on a lightly floured surface and knead slightly to form into a ball. Loosely cover the dough with cling film and place in the fridge to rest and chill for 15-30 minutes.
Remove from the fridge when ready, roll out on a lightly floured surface and use as required.
After trying many different ways of making shortcrust pastry, from using a Kenwood Chef mixer to mixing by hand, this is without doubt the most successful way I have found to creating perfect pastry every time. I am not sure if it is because of the action of the food processor combined with the dough blade or the ingredient quantities (taken from the Magimix Recipe Book), but I get consistently good results every time.
The main problem I have found with making pastry is obtaining the correct texture. If like me your pastry dough would fray and split at the edges when rolling out, then this is probably the result of not adding enough liquid when mixing the dough, not letting the dough rest and chill before rolling out, not enough fat for the amount of flour or a combination of all three. The correct dough consistency should be like soft pliable putty, if it feels stiff then it's not right, if it springs back whilst rolling then you have not let it rest for long enough. If you should add too much liquid, add a liberal amount of flour to your board and need in. If it is still too soft after resting in the fridge applying a little more than the usual amount of flour to your board and dough when rolling out usually sorts it out. Be careful though not to overwork your dough after it has rested or you could end up with dry brittle pastry.
Pastry making is not exactly rocket science, anyone can do it, but there are a few pointers to be aware of, which if followed will help you produce that perfect pastry every time.
1.) Always follow the recipe quantities for flour and fat exactly, the amount of water may need to be adjusted depending on various conditions. See item 3 below. Generally the ratio of flour to fat in shortcrust pastry is 2 to 1 flour and fat.
If you do need to make adjustments to the recipe to achieve a good result, then note it down for future reference.
I am fortunate enough to have both a Kenwood Chef and a Magimix Food Processor which are both excellent items of equipment, which I consider to be indispensable to the professional and serious amateur alike. Try different ways of mixing your pastry dough, by hand as well as using a food processor if you have one, and stick to the method which works best for you.
2.) Heat is your worst enemy when making pastry, so keep the ingredients, utensils and your hands as cool as possible, this cannot be over stressed as you will not achieve good results if the dough gets too warm. Run your hands under cold running water before starting, chill the liquid and keep the softened butter cool also. Try not to over-handle the pastry, for doing so is sure to raise the temperature, and remember that using an electric mixer or food processor will also introduce a lot of heat into the mix by way of friction, so use the pulse function rather than continuous operation. Putting your mixing bowl and beater attachments into the fridge to chill before starting will also help in keeping the dough cool.
If you can afford it, consider getting yourself a granite slab for rolling out your pastry on. A natural granite stone work board remains much cooler than either wood or plastic, even in hot weather.
3.) When adding the water, start by adding half the recipe amount, and then gradually add more until the dough combines into a soft, pliable ball. Factors such as temperature, humidity and type of flour will all affect how much liquid will be required to achieve the perfect dough, so be prepared to add more or less water than the recipe suggests.
4) ALWAYS rest your prepared dough before using as this gives the gluten in the flour time to relax, if you fail to rest your dough it will be like elastic when trying to roll it out and spring back to its original shape.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (189g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 244 (52%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 103mg||32 %|
|Sodium 6.6mg||0 %|
|Potassium 79.5mg||2 %|
|Total Carbohydrate 48.5g||14 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 46.8g|
|Protein 7.3g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 467
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!