This recipe is so good, so staple, that I'm giving it again ... here, we ate it with onions, anchovies and olives - a pissaladiere - but it's infinitely variable, is quick, easy, delicious, and HAS NO BUTTER.
And for those who think that cholesterol-watching is a joyless activity, dooming you to eat horrible food, just a reminder that this is a real, traditional French recipe ... amazing, really, that it ever fell from our consciousness.
Shaken hot-water pastry
1 tbsp caster sugar (leave it out if you're making something savoury)
1/2 tsp baking powder
4 tbsp mild salad oil
1/2 beaten egg
3 tbsp hot water
Put all the ingredients into a lidded plastic box and shake it for at least a minute. When you take off the lid, you will find a lumpy mixture; form it into a ball with your hands, and roll it out on a floured surface. The original recipe says this is enough for a 24cm tin, but I have made this a number of times, and find that it is rather too much for a 24cm tin, better in the next size up, because this pastry is better when it is very thin. You can use this straight away, no need to rest it.
As I said in my previous post on this pastry, the recipe comes from Geraldene Holt's French Country Kitchen, a wonderful book worth following up if you've never seen it. Actually, everything of hers I have is worth reading and re-reading, she is one of THE great cookery writers. It's amazing that she's not better known, but I suppose it has something to do with the recent ascendence of Italian cookery in this country, accompanied by the falling from grace - or at any rate fashion - of French food.
Go West, young woman - This is Vertices Unite by the one and only Stephen West. It's an ingenious construction comprising six sections and an i-cord cast off - very easy to make,...
1 day ago