Page 36 - Kenwood Cook Book

Kenwood Pastry

USING ‘K’ BEATER Dissolve the sugar in the water.
7 oz self-raising flour Warm the ‘K’ beater and the bowl.
3½ oz butter Place the butter and 4 oz of the flour in
1 tsp sugar the bowl and mix on speed 1-2 until light
pinch of salt creamy.
3 dsp water Add the remaining flour and salt and
continue mixing for 30 seconds.
Add the water and mix just a few
seconds longer to bind.
Switch off, press the pastry into one ball.
Place in the refrigerator for about half an
hour, then roll out on a lightly floured
board with firm, even strokes. This is
especially nice pastry for sweet pies and
tarts.

Rich Flan Pastry

USING ‘K’ BEA TER Place butter, sugar and salt in bowl,
6 oz plain flour switch to minimum speed, tip in the flour
3 oz butter and gradually increase to speed 2 as the
1 tsp castor sugar fat breaks up. Mix until mixture
pinch of salt resembles fine breadcrumbs
1 egg yolk (approximately 30 seconds-1 minute).
cold water (1 dsp) Stir the egg yolk and water together, add
to the mixture, switch off as soon as
incorporated.
Turn onto a floured board, roll out, and
use for sweet tarts, flans and tartlets.

Cheese Pastry

USING ‘K’ BEATER, SLICER Place butter, salt and pepper in the
AND SHREDDER bowl. Switch to minimum speed, tip in
6 oz plain or self-raising flour the flour and rub into a fine crumble,
2 oz butter increasing to speed 2 as the fat breaks
2 oz shredded cheese up. Add shredded cheese, then the
½ tsp salt water to bind. Switch off immediately.
pinch cayenne pepper Turn onto a lightly floured board and roll
cold water (about 2 tbsp) out. Use for savoury pies and flans or try
cheese pastry for apple pie with a
difference.

Page sixty nine