Vanilla Pastry RecipeOrigin: Britain Period: Traditional |
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This is the traditional vanilla-flavoured sweet shortcrust pastry dough used in everything from flans to fruit pies: anywhere a dessert pastry is required. Ingredients:
225g plain flour 
Vanilla Pastry Preparation:Method:To make the pie dough first cube the butter then add this to the flour and then cut the butter into the flour with a knife. Add a pinch of salt and the sugar then using the tips of your fingers rub the ingredients together until the mixture comes to resemble the consistency of fine breadcrumbs. Make a a hollow circle in the powdered mix and add to this approx. 2 tablespoons (30ml) of water. Gently mix the water into the dough until it comes together (Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency (Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency). Knead the resultant dough until the consistency is smooth and neither too hard nor too soft. Roll this into a ball, cover with clingfilm and allow to rest in the refirgerator for about an hour before use. Tip the dough out onto a floured surface and roll out. Press the split vanilla pod all over the pastry's surface so that the vanilla seets stick. Now scrape both sides of the pod with a sharp knife so any remaining vanilla seeds stick to the knife. Fold the pastry in half then, using the knife, spread the vailla seeds as evenly as you can over the pastry's surface. Fold the pastry in half again then roll out. Fold in half again and fold that half in half and roll out again. Repeat this process twice more to spread the vanilla seeds as evenly as possible through the pastry. The dough can actually be made the day before you plan to use it and should keep in the fridge for up to three days if desired. Don't discard the vanilla pod, stick it in some sugar to make vanilla sugar. |
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