Nut pastry is used for pies, flans, tartlets and a wide range of savory and sweet dishes. It should be crisp, light yet firm in texture and light handling; use of cool ingredients and work surfaces is essential. Remember; too much liquid produces a tough pastry and too little produces a dry, crumbly pastry which is difficult to handle. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
- 2 cups plain flour All purpose
- 1 pinch of salt
- 2 oz butter or block margarine
- 2 oz lard
- chilled water
- 1 oz very finely chopped nuts
- Sift the flour and salt into a bowl. Add the fats and the nuts (shelled walnuts, peanuts, cashew nuts, hazelnuts or almonds). Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.
- Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
- Roll out and use as required.
- To cook, bake at 200 - 220°C (400 - 425°F) mark 6 - 7, except where otherwise specified, until lightly browned.
- Storing Nut Pastry 1. Wrapped in cling film, uncooked nut pastry dough will keep for up to three days in the refrigerator.
- Both baked and unbaked nut pastry should freeze well. Thaw unbaked dough at room temperature before unwrapping, but rolled out pastry cases may be cooked from frozen, allowing a little extra time.
Calories: 380 kcal
Carbohydrates: 49 g
Protein: 8 g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 115 mg
Potassium: 132 mg
Fiber: 3 g
Sugar: 1 g
Vitamin A: 1067 IU
Vitamin C: 5 mg
Calcium: 53 mg
Iron: 3 mg