Walnut Pastry Dough RecipeOrigin: Britain Period: Traditional |
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Walnut pastry was used extensively in the 18th Century and as a base for fruit pies and tarts. The walnut flavour goes well with stoned fruit and with apples or pears. If you don't particularly like walnuts you can substitute any finely-ground nut. Ingredients:
180g plain flour 
Walnut Pastry Dough Preparation:Method:To make the pie dough first cube the butter then add this to the flour and walnut mix and then cut the butter into the flour with a knife. Add a pinch of then using the tips of your fingers rub the ingredients together until the mixture comes to resemble the consistency of fine breadcrumbs. For the sweet version of the pastry add the 25g sugar now. If making a savory version omit the sugar. 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. 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. |
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