This is a recipe that Maureen says is Mum's, she provides measurements in tablespoons, but I've measured stuff out using the kitchen scale. This amount provides enough pastry for a 20 cm crust.
You need
8 oz or 16 tablespoons flour (maida)
pinch of salt
4 oz or 4 tablespoons chilled and sliced butter
1 egg yolk
1/3 cup cold water + extra
A tart tin, thali or pie tin - it must be a tin, not ceramic or pyrex
Notes:
If the filling is going to take longer than 20 minutes to cook, shield the edges of the pastry with foil. Remove foil about 10 minutes before the end of baking.
| Steps
- Place flour and salt in the food processor bowl, use the sharp chopping blade. Process till it appears like bread crumbs - about 3-4 minutes.
- Add the egg yolk and pour in the cold water, a little at a time, till it just forms a ball.
- Remove and knead very gently to make into a ball.
- Cover with wet cloth, or cling wrap, and place in the freezer while you get on with the filling.
- Once the filling is ready, turn the oven on to 180 Celsius, to start heating up.
- When ready to bake, roll out onto baking paper into a circle larger than the pan, since you need it to come up the sides. Roll quickly and firmly.
- Pick up the pastry, baking paper and all, and slide into the tin, Pushing up the side.
- Prick the base with a fork, or allow any small child to "help" by making little finger depressions.
- Pour in the filling.
- Bake at 180 Celsius for 20-30 minutes, till the pasty is a light golden colour. ( and the filling is cooked).
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