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| Fotografia: David Loftus |
"This pastry is perfect for
making apple and other sweet pies. Even if you've never made pastry
before, as long as you stick to the correct measurements for the
ingredients and you follow the method exactly, you'll be laughing. The
one place where you can experiment is with flavouring. If you don't
fancy using lemon zest, try another dry ingredient like orange zest
instead. Or a pinch of cinnamon, nutmeg or cocoa powder. Vanilla seeds
are great too. Just remember to be subtle and don't go overboard with
any of these flavours!
Try to be confident and bring the pastry together as quickly as you can –
don't knead it too much or the heat from your hands will melt the
butter. A good tip is to hold your hands under cold running water
beforehand to make them as cold as possible. That way you'll end up with
a delicate, flaky pastry every time.
Nutritional Information - Amount per serving:
- Calories 515kcal
- Carbs 56.9g
- Sugar 13.6g
- Fat 27.9g
- Saturates 16.8g
- Protein 8.3g
Ingredients
-
500 g organic plain flour, plus extra for dusting
-
100 g icing sugar, sifted
-
250 g good-quality butter, cut into small cubes
-
zest of 1 lemon
-
2 large free-range eggs, beaten
-
1 splash milk
Method
Sieve the flour from a height on to a clean
work surface and sieve the icing sugar over the top. Using your hands,
work the cubes of butter into the flour and sugar by rubbing your thumbs
against your fingers until you end up with a fine, crumbly mixture.
This is the point where you can spike the mixture with interesting
flavours, so mix in your lemon zest.
Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour".
Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour".
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