BISCUIT PASTRY
This is a sweet pastry good for fruit pies or to use as a base for slices. This recipe is enough for a base and top for a 18cm pie dish or 20cm if you roll the top thinly
Provided by Coasty
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Sift all dry ingredients. Place in the bowl of processor.
- Add chopped butter and whizz until it resembles breadcrumbs.
- Add the egg yolk and whizz until mixture comes together to form a dough.
- If needed add 1 tbsp iced water. This will depend on how dry your flour is, the weather (if it is humid and hot you probably won't need the extra water).
- Turn out onto a lightly floured bench and form into a smooth ball. Don't knead the pastry too much or it will produce a tough pastry.
- Wrap in cling wrap or place in a sealed container and rest in fridge for 1 hour.
- Divide into a 1/3 and 2/3 balls, the larger for the base. Roll out the larger ball to fit your dish fill and then roll out the smaller ball, cut out a small circle from centre of pastry to allow steam to escape and place gently over you pie filling. Crimp pie edge to seal.
- Brush the pastry with egg white and sprinkle with sugar just before baking. This gives a crunchy crust to the pie. Alternatively you can brush with a milk wash.
- With a fruit filling bake at 350C for 45-50 minutes.
- If you use the pastry for a slice base you can cover 2 slice tins.
Nutrition Facts : Calories 301.5, Fat 13.5, SaturatedFat 8.2, Cholesterol 59.8, Sodium 335, Carbohydrate 41.4, Fiber 0.8, Sugar 17.4, Protein 4.2
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thabisile nkanyiso
[email protected]These biscuits are a great make-ahead breakfast. I make a batch on the weekend and then freeze them. During the week, I just pop them in the microwave for a quick and easy breakfast.
Sarajane Allen
[email protected]I'm not sure what I did wrong, but my biscuits came out really flat. They didn't have any height to them at all.
Ken Grimes
[email protected]I tried this recipe with gluten-free flour and they turned out just as good as the regular ones. I'm so happy I can enjoy these biscuits again!
Alicia Empire
[email protected]These biscuits are the perfect comfort food. They're warm, fluffy, and buttery. I could eat them every day!
Judge
[email protected]I love that this recipe uses buttermilk. It gives the biscuits a tangy flavor that I really enjoy.
SewerRat 12
[email protected]I've made these biscuits several times now and they always turn out great. They're so versatile, I've used them for sandwiches, biscuits and gravy, and even bread pudding.
Hari Karki
[email protected]These biscuits were a total flop, they were dry and crumbly. I followed the recipe exactly so I'm not sure what went wrong.
Reawan khan
[email protected]I was a little hesitant to try this recipe because I'm not a very experienced baker, but I'm so glad I did! The biscuits were delicious and so easy to make.
Foridul Lslam
[email protected]Great recipe, made exactly as written and they were perfect.
Heka kitoko Esther
[email protected]These biscuits are a hit! My whole family loved them.
Aamir Jee
[email protected]So easy to make and so delicious! Will definitely be making these again and again.
Lana Turk
[email protected]My biscuits turned out flakey and golden brown. Perfect for breakfast with some eggs and bacon!