hi foodtubers I’m going to show you how
to make the perfect pie pastry from
scratch give it a twist and store it up
for when you need it next okay beautiful
pastry the old school rule is half fat
to flour so we’ve got 600 grams of flour
here plain flour you can sift it if you
like a nice little pinch of salt goes in
just to get a little bit of seasoning
happening there of course the classic in
the old pies would be to use lard or
butter I’m using butter which is
brilliant it’s nice and it’s sweet and
gives wonderful color to pastry so got
150 grams of butter going in and then to
make the fat half fat to flour I’m going
150 grams of cheddar cheese just bust it
up in your hand you can grate it if you
like right but the whole point of this
is we have a beautiful golden rich sweet
crumbly pastry right but with this
wonderful little nuggets of cheese just
melting in there okay so we’re going to
use the rubbing in method so just with
your thumb and forefingers just
literally spend a couple of minutes just
doing this you know if we’re going to
make our own pastry do it by hand
because you get that amazing crumble and
that amazing flake that you simply can’t
replicate by factory made pastry yes you
can go and buy shortcrust pastry from
the supermarket it will be very good
this is amazing you can actually make it
in a food processor and just pulse it
it’ll be very good but it won’t be as
good as this just two minutes rubbing
this flour together can you see how the
flowers gone from being chalky white to
a sort of yellowy color it’s a little
bit heavier now once you’ve rubbed it in
like this I’m going to add about 250
grams of cold water mix it around we
really don’t want to overwork this this
recipe is about going back to roots a
little bit of love care and attention
also it’s about kind of under kneading
it you know you always think you’ve got
to knead it like bread don’t we want to
literally just push the dough see what
I’m doing I’m just packing it and
pressing it together to make this
because you don’t want to work the
gluten in the flour that makes it
elastic and that makes it hard and a
little bit like eating the bottom of
your shoes okay so we want to just push
it together
and that’s the key so look guys I’ve
just pretty much pressed that pastry
together that’s what it looks like
beautiful I want to wrap that in cling
film and leave it in the fridge for half
an hour if you want to see where this
pastry ends up and click the link and
take a look at my beautiful Ozzie meat
pie right now go and have a look
quite as much as I do is there anybody
out there
to make the perfect pie pastry from
scratch give it a twist and store it up
for when you need it next okay beautiful
pastry the old school rule is half fat
to flour so we’ve got 600 grams of flour
here plain flour you can sift it if you
like a nice little pinch of salt goes in
just to get a little bit of seasoning
happening there of course the classic in
the old pies would be to use lard or
butter I’m using butter which is
brilliant it’s nice and it’s sweet and
gives wonderful color to pastry so got
150 grams of butter going in and then to
make the fat half fat to flour I’m going
150 grams of cheddar cheese just bust it
up in your hand you can grate it if you
like right but the whole point of this
is we have a beautiful golden rich sweet
crumbly pastry right but with this
wonderful little nuggets of cheese just
melting in there okay so we’re going to
use the rubbing in method so just with
your thumb and forefingers just
literally spend a couple of minutes just
doing this you know if we’re going to
make our own pastry do it by hand
because you get that amazing crumble and
that amazing flake that you simply can’t
replicate by factory made pastry yes you
can go and buy shortcrust pastry from
the supermarket it will be very good
this is amazing you can actually make it
in a food processor and just pulse it
it’ll be very good but it won’t be as
good as this just two minutes rubbing
this flour together can you see how the
flowers gone from being chalky white to
a sort of yellowy color it’s a little
bit heavier now once you’ve rubbed it in
like this I’m going to add about 250
grams of cold water mix it around we
really don’t want to overwork this this
recipe is about going back to roots a
little bit of love care and attention
also it’s about kind of under kneading
it you know you always think you’ve got
to knead it like bread don’t we want to
literally just push the dough see what
I’m doing I’m just packing it and
pressing it together to make this
because you don’t want to work the
gluten in the flour that makes it
elastic and that makes it hard and a
little bit like eating the bottom of
your shoes okay so we want to just push
it together
and that’s the key so look guys I’ve
just pretty much pressed that pastry
together that’s what it looks like
beautiful I want to wrap that in cling
film and leave it in the fridge for half
an hour if you want to see where this
pastry ends up and click the link and
take a look at my beautiful Ozzie meat
pie right now go and have a look
quite as much as I do is there anybody
out there
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