It's Pi day today ... March 14th = 3.14 = well, my computer won't make the Greek alphabet, so you'll just have to imagine the last part of that equation. All the same, food bloggers with a tendency to be geeky are celebrating by making pies. It was Alanna's idea.
We don't go in for many pies here, too much butter = high cholesterol. I'm not making a pie today because we only have those on very special occasions, two or perhaps three times a year. But, as it's Pi day, I'm giving the recipe for the wonderful, magical, delicious and low-fat traditional French recipe for shaken hot water pastry. Quick and easy, particularly for those of us who struggle to make light-as-a-feather pastry.
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.
Butterless pastry - and a fruit tart
Shaken hot water pastry
#431 Murrumbidgee Cake - I think it’s fair to say that if it wasn’t for Jane Grigson – and therefore this blog – I wouldn’t be doing what I do now. Cooking and writing for a livi...
4 days ago