Best 2 Biscuit Pastry Recipes
**Biscuit Pastry: A Culinary Delight with Endless Possibilities**
Biscuit pastry, a versatile and delectable dough, holds a special place in the culinary world. Its flaky texture, golden-brown exterior, and ability to transform into a myriad of sweet and savory treats make it a beloved choice among bakers and pastry enthusiasts. This article presents a collection of biscuit pastry recipes that showcase its versatility and creativity, offering a range of options to suit every taste and occasion. From classic biscuits and scones to elegant tarts and savory pastries, these recipes provide a comprehensive guide to mastering the art of biscuit pastry. Prepare to embark on a delightful journey of baking as we explore the wonderful world of biscuit pastry.
SWEET PIE OR BISCUIT PASTRY
Make and share this Sweet Pie or Biscuit Pastry recipe from Food.com.
Provided by Roxy M
Categories Tarts
Time 10m
Yield 1 large pie
Number Of Ingredients 4
Steps:
- Combine flour and sugar.
- Rub in butter.
- Add eggs and mix.
- Use as desired.
Nutrition Facts : Calories 5171.2, Fat 217.6, SaturatedFat 131.7, Cholesterol 957.3, Sodium 1583.9, Carbohydrate 727.8, Fiber 16.9, Sugar 252.4, Protein 79.2
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
Tips:
- Use cold butter. This will help to create a flaky pastry.
- Work quickly. The more you work the dough, the tougher it will become.
- Chill the dough before baking. This will help to prevent it from spreading too much in the oven.
- Use a sharp knife to cut the dough. This will help to create clean edges.
- Bake the pastry at a high temperature. This will help to create a golden brown crust.
Conclusion:
Biscuit pastry is a versatile dough that can be used to make a variety of delicious pastries. With a little practice, you can master the techniques for making this pastry and impress your friends and family with your baking skills. So what are you waiting for? Start baking today!
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