Roll it out so it’s larger than your tart tin – you want it to line the base, sides and have extra hanging over the sides that you can cut off. Once chilled, take it out and place on a lightly floured surface. Flatten the pastry into a rough disk with your fingertips (this will help with rolling out later), wrap in cling film and keep in the fridge for as long as you can – minimum half an hour, over night is really best. Tip the pastry onto a lightly floured surface and shape into a ball – remember not to overwork or handle it too much. Rub the ingredients together lightly with your fingertips until all the cubes are incorporated into the flour and you’re left with a breadcrumb consistency.Īdd the egg yolks and being to mix with your hands, then slowly add the water and mix until a paste is formed that leaves the sides of the bowl clean. Put the flour and salt into a bowl and mix together. ![]() So once it’s brought together, avoid any further handling. The less handling time it gets, the more crumbly and melt-in-the-mouth it will be when cooked. The golden rule when making this pastry is not to overwork it. This recipe for shortcrust is from Paul Hollywood’s How to Bake. It’s one of the easiest pastries there is, and it’s much more fun. But why do that, when you can make it yourself. You could buy a ready made pastry case for this and just work from the filling onwards. Makes enough to line a 23cm/24cm (9”) tart tin. Recipe for roast red pepper, spinach and goats cheese tartĪ bit like a quiche but with a healthier yoghurt and egg filling rather than cream and egg – great hot or cold. And if possible, something that demonstrates a bit of skill. I’m after something that we can have to eat the night before we leave, can sustain us en route to the airport and on the flight, is easily transportable, is in separate portions, and can be eaten cold. So I’ve decided to take matters into my own hands by taking a picnic, of sorts. Top that with a dessert so sweet you won’t get a wink of sleep and a stodgy side roll. The majority of us (who can’t justify flying anything superior to economy) are either faced with a Boots meal deal to take on the plane (is there anyone who doesn’t choose Innocent for the drink?) or worse, decide to risk the in-flight meal – a brick of a chicken breast which when hacked into is as hot as the sun, alongside an array of sorry excuses for vegetables that have been microwaved into another dimension. The process of getting to the destination you seek out when it comes to travelling is more often than not plagued with mediocre meals and insipid flavours. ![]() I’ll tell all on my return – but safe to say I’m expecting some excellent material to write about when I do. Off to a bustling city full of heady spice, labyrinthine alleyways and turbaned potion sellers. It’s the last couple of days before we’re off for a week.
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