Today I need a sweet pastry and a crumble mix, so I'll start by making the crumb
Put the flour in a large bowl, add the pinch of salt and the butter
Place your (clean) fingertips into the bowl up to the second knuckle.
1. Rub your fingers and thumb in the bowl each time pressing together butter and flour. Then lift your hands out of the bowl whilst rubbing all of the butter into the flour. Really, reach down and grab the flour and fat, then let it fall through your fingers as you rub it- it should now look like crumb
2. Starting with the pastry crumb - we'll use the 2 tablespoons on cold water; For plain pastry add 1 tablespoon of water and start stirring as it comes together if it looks a bit dry add the other tablespoon and mix until it forms a ball. Wrap in cling wrap. Refrigerate until needed
3. Starting with the pastry crumb - Add the extra butter and sugar; Use a spoon to gently mix in until it just comes together then use your fingers to softly bring it together into a ball. Press this into a 6-8 inch cake tin. Bake at 160ºC for 40 minutes. Remove from oven and allow to cool completely in the tin. Congratulations you have now made Shortbread.
4.Starting with the pastry crumb - Add the extra sugar; Stir through the crumbs. You now have crumble topping
Starting with the pastry crumb - Add the sugar and water; Stir through the pastry crumb then add the water and keep stirring until the mixture comes together and forms a ball. Wrap in cling wrap and refrigerate until needed. This is sweet pastry
Ok start with base pastry crumb into that toss a mix of grated cheddar or other yellow tasty cheese and grated onion (you can do these together in a food processor) you want about 6 ounces in total. Combine these - no water should be needed - just stir around with your hand and it should all start coming together with the dampness of onion juices. Bring together into a ball then cling wrap. Rest the cling wrapped, pastry in the refrigerator. This pastry is ideal for quiches and savoury flans. Now let's play with this a bit:
Completely divert from this recipe for a second - place 2 cups of water into a saucepan and bring to the boil. Add 4oz of butter and allow it to melt. Remove from heat and beat in 1 cup of flour to form a ball. Let it rest for 10 minutes. In a bowl beat 3 eggs. Add the beaten egg to the doughball little at a time, beating hard each time to form a paste. Put small spoonfuls on to a baking tray lined with greaseproof paper or use a piping bag to poor small whirls. Bake at 200ºC for about 10 - 15 minutes - each oven is different and we all make different size balls. When they come out pierce their sides with a toothpick to let the steam out. Fill with cream and dip in chocolate or cream cheese with strawberry jam or something savoury its up to you! Now you know how to make choux pastry
Starting with the pastry crumb - and the water; Add 1oz more butter to start so you have a softer dough and ½ tsp more salt. After adding your cheese and onion turn into a lightly floured board and briefly knead as if a dough adding a little more flour if it becomes sticky. Wrap and refrigerate overnight. Next day, first leave 4oz extra butter soften. Remove pastry from fridge and shape into a rectangle on a floured board roll out into a 12x6 rectangle. Using a round tipped knife take a tipful of butter and dab in the upper left corner, take another tipful and dab next to it about an inch apart. Cont.....
Continue until you've covered the pastry with dabs. Fold both sides into the middle. Continue dabs on the left side then fold in half, turn and dab left side, fold in half again. (You have created layers with butter trapped between) Refrigerate for at least 2 hours. When ready, preheat oven to 425º. Gently roll into a square block about ½ inch thick. Cut pastry into narrow fingers and twist slightly. Place on lined baking trays, brush with milk and sprinkle with extra cheese of your choice. Bake for 25 minutes until golden brown and crispy
