Anne Mary’s recipe for Magimix pastry
Posted by Fiona Nevile in Basics, Savoury Tarts and Quiches | 27 comments
I learnt how to make pastry at school. I didn’t enjoy the experience. It seemed to take forever. I think that I made it for Smart Wife. Once. Heavy ponderous stuff that shrank alarmingly away from the sides of the quiche dish when baked blind and guaranteed a soggy bottom.
Light years later I discovered Jusrol. Not having a rolling pin or a board I rolled it out on my worktop using an empty wine bottle. Perfect. But not quite as perfect as the pre-rolled Jusrol. I had inherited a rather dashing rolling pin by the time I found the long packs in the refrigerated section of the supermarket. It stayed in snug retirement in the drawer. A weapon waiting for an unsupecting burgular. Back then all I had to do was put the Jusrol in my basket, hand over the cash at the checkout and remember to take the pack out of the fridge an hour before use.
Just before Christmas I reverted to the square packs (cheaper) and this month I decided to try making pastry in the Magimix
I happened to bump into Anne Mary and she gave me her recipe and guidance.
“If you use Stork (margarine), use 4 oz of Stork to 8 oz of flour and only 3 tablespoonfuls of water. Pastry made in the Magimix can get quite doughy. You may need to pop it into the fridge for an hour or so before you use it. Of course, if you use butter you need a bit more water unless you want it very short, and if you make pastry using cheese …”
By this time my head was spinning so I missed the bit on cheese. I have since then linked up with Anne Mary and have two more recipes for Magimix pastry – a cheese one and a sweet one that I will post when I have tried them out.
Anne Mary’s recipe made delicious pastry in a couple of minutes for a fraction of the Jusrol price. I let it chill in the fridge for an hour or so and then cut it in half and rolled it out. Lovely stretchy stuff – enough for two pie tops. Anne Mary had explained that the Stork gives the pastry this flexibility.
Danny is not keen on short crust pastry on a meat pie but he loved this and the cash saving. Cha ching!
Anne Mary’s recipe for Magimix pastry
Ingredients:
- 8oz/226g plain flour
- 4oz/113g of chilled Stork margarine (chopped into 1cm pieces)
- 3 tblsp of chilled water
Method:
- Fit the dough blade to the main bowl of the Magimix. Add the butter and flour and whiz until the ingredients are the consistency of breadcrumbs.
- Pour the water through the funnel at the top.
- Wrap the pastry in cling film or baking parchment and chill in the fridge for an hour or so if it seems a bit floppy.
If the pastry has been stored in the fridge for a few days let it reach room temperature before rolling it out. This pastry behaves just like good pastry should, with little shrinkage and great texture when baked. So prepare for tumultuous applause.
Leave a reply
Hi Pamela
The Magmix pastry is excellent. Made with mwrgerine makes it ultra flexble so you can stretch a really thin pastr topping on a pie. It takes so little time as well if you are in a rush.
I used to buy pastry, never again.
I find it strange that making pastry seems to fill so many people with fear and dread. It would never even cross my mind to buy ready made pastry, although I have heard that M&S make a good ready baked flan case. Not owning a food processor, I always make pastry by hand although I’m sure that having hands the approximate temperature of ice helps. Use a good old fashioned recipe and nothing fancy, shouldn’t be a problem.
Hi John
Plain flour is the one that I use for shortcrust pastry. However, you can use self rasing flour for pastry – it turns out softer.
My wife is adamant that I should only use self raising flour for shortcrust pastry. Is she right. I want to start baking but have usually used bought pastry. Help!!!!
Hello Kate(uk)
Thanks for these extra tips. Danny is desperate to try rough puff asap although he has fallen in love with homemade shortcrust now.
For rough puff the aim is to keep it cold, roll the fat in rather than mix,that’s why I grate it so it just needs a quick mix with the knife before rolling- the fat will be lying in the mix in bits as you roll it, so plenty of flour on stone and roller to avoid sticking.I always buy ready made puff pastry when I want it to really puff though, as it is a real bore to make, loads of rolling and folding, and just requires far too much forward planning!Rough puff is speedy by comparison- I use all butter for it.
Hi Amanda
I can’t wait to try some of these recipes too!
Fiona, I love popping back throughout the day, checking what everybody has to say. Such great ideas from everyone. I think I’ve only made pastry myself once, normally use bought, I’m definitely going to give some of these methods a try.
Hi Veronica
Thank you so much for all your ideas and suggestions! Much appreciated. I know that making pastry is an art. Love the combination of Magimix and hand finishing! Also thanks for the tips on the total hand pastry making process. I love pastry – particularly custard tarts.
Hello Z
This sounds superb. The resting can be a bit of a nightmare if you are working late and cooking! I must try this as Amanda says, pastry can transform/complete a dish of disperate parts.
Hi Kate(uk)
Thank you! Your grandmother’s shortcrust is definitely a must to try!
Danny is very interested in your rough puff pastry. We have a marble slab so will have a go. As always, thanks for your input.
Hi Mildred,
I agree. Too many recipes make the procedure seem over complex. All these recipes are a revelation and a really valuable resource. Thank you so much everyone who has contributed with comments. Tiny hands clapped with glee from Danny’s side of the table 😉
I agree Veronica, once you get the hang of pastry making you wonder why you ever had a problem.
I am also of the opinion that it is imperative to use the right recipe and method! I have seen some recipes for pastry (not on this blog! usually in supplements etc) that are inaccurate or unnecessarily complicated. I reverted to my Grandma’s old cookery book which laid out the basic procedures in a straightforward manner. I soon found I could produce shortcrust, flaky and puff pastry without trauma!
The advice on this topic has been first class and I hope it encourages people to have a go.