Pastry

[ashley Profile]

can anyone help me going mad for cornish pasties just got old reciep out can anyone tell me how to make the pastry want to do it from scratch hopefully not to complacated just want to do easy pastry think shortcrust am diabetic to just to be awkward god how i love looking at my old economics book aaaaaah

[ppstokes Profile]

I wonder if this is of any interest:

http://diabeticpastrychef.com/

with adaptation, of course, where required.

Also, a qualified dietician may be advisable if embarking on a lot of trials of pastry!

[ashley Profile]

need help in again hospital out few dayd have alsways kept to diet my stomach huge and cannot work attend college the diarahea is un human just like going urine really afraid refuse to go ae again there twice so upset any ideas help im diabetic insulin no salt coeliac no tomatoes fed up

[jess Profile]

Sorry for your troubles, Ashley. Hard enough following a gf diet without the added complications of diabetes.
Did you ever sort out a recipe for shortcrust pastry?
I always use 8oz gf flour (whichever you prefer), 4oz butter and 1 egg. If the mixture is too stiff, I add a little water. Knead well. Roll out between 2 pieces of cling film. Never fails - and tastes good.
Hope you feel better soon.

[ashley Profile]

Ah jess thans just back in action a bit does anyone know where i can get gluten free frozen pastry tried dunnes few them none there going mad cornish pastries but no time to make gluten frr pastry any ideas

[jess Profile]

Glad to hear you're getting there! Can only get the frozen pastry up north and it's nothing to write home about. It really is quick to make your own and very hard to make a mess of it. Far easier to make than ordinary pastry. You really should give it a try.

[webmaster]

Hi Ashley, Jess,
Dietary Specials have gf shortcrust pastry available in Dunnes Stores, I've seen it in Charlestown (beside the N2 exit off the M50) recently with the gf frozen pizza & garlic bread. If you're having trouble locating it, it might be worth giving Dr. Schar a call to find out where it is stocked close to you - http://www.dietaryspecials.co.uk/contact-us/, phone: 1800 818551.

All the best,
Orla

[jess Profile]

That's good, Orla. Haven't seen it myself. Think I will stick to making my own as it doesn't get very good reviews on the UK site!

[ashley Profile]

thamks to all i am back well kind of huge stomach i do be so careful wonder why i bother but know the team of dietician said she has a book that might suit my needs but we will need it to alter my needs ah sure more money €15.00 sure just cause i work no medical card no vhi sick of it sorry to be moaning just feel what have i done in previous life very hard ah but alive just about haha

[Yvey Profile]

Sorry for your troubles, Ashley. Hard enough following a gf diet without the added complications of diabetes.
Did you ever sort out a recipe for shortcrust pastry?
I always use 8oz gf flour (whichever you prefer), 4oz butter and 1 egg. If the mixture is too stiff, I add a little water. Knead well. Roll out between 2 pieces of cling film. Never fails - and tastes good.
Hope you feel better soon.

Hey Jess, Just wondering which GF flour you find best for pastry- I've started using all my pre coeliac recipes and using Odlums Tritamyl Self Raising Flour or White Bread Mix depending on what I'm cooking. (I use the self raising for cakes and the bread mix for scones, foccacia etc) I can't decide which to use for pastry.

[jess Profile]

Dove's Farm flour produces lovely pastry which is very hard not to get right . As I said on another thread, I do not like the taste or texture of the finished product when it is made with Tritamyl and it also tends to be dry. I find Dove's Farm the best (made a quiche this morning for tonight's dinner!) and always have a bag in the cupboard just for pastry. For other baking I use Juvela all purpose white mix or fibre mix, but I find them not so good for pastry, but excellent for substitution in non gf recipes.
Just my opinion, but each to their own.

[Yvey Profile]

Is that the Doves Plain White Flour blend?

It's funny I think that leaves a wierd after taste when used for baking (I do use it in sauces though), I find the Odlums ones nicer!
I guess I'll try it out with a few flours and see which one works best for me. Thanks

[jess Profile]

I agree about the taste Dove's can leave when used in baking. That's why I only use it for pastry I use the Dove's Plain white flour.
For sauces I always use cornflour.
For breads and all other baking I use Juvela.

[Yvey Profile]

Hi Jess,

I made your pastry yesterday and it tasted great- much better than the frozen DS one. I found it very difficult to transfer to my quiche dish though- it all fell apart and I had to transfer small pieces at a time and the base looked a patchwork when I was done with it. Will try rolling between two pieces of cling film next time.

I made a chicken and leek quiche from Delicious magazine, this is the link- it's really yummy.

http://www.deliciousmagazine.co.uk/reci ... nd-gruyere

[jess Profile]

Glad you liked it, Yvey. Yes, it is hard to transfer to a pie dish but if you roll it out between 2 pieces of cling film, remove the top piece of film, lift the pastry by the bottom piece of film, turn over on top of the pie dish, fit it into place and remove the film it will be perfect every time!
Made some this morning and I have a custard tart in the oven right now.