Pastry

Fresh to Freezer

Making pastry is one of my favourite in cooking activities.  It is good to have pastry at hand,  last week  I made a big batch of my water pastry and keep in the freezer.  The water pastry is so good  because of the crispiness and lightness.

Water pastry is pastry made from flour and water, it is very simple ingredients, of course a little oil and salt have to be added.  It is excellent for cooking savouries and sweet pies.

The recipe is in older post, but I will share the steps of the preparation up to the freezing time.  It is my first trial, I hope the pastry is easy to roll and it bakes well.

 

Melted and oil mixture 50 gr butter and 50 mill oil
Melted butter and oil mixture
50 gr butter and 50 mill oil

Freezing the pastry, these are what you need: a rolling pin, extra flour, butter and oil mixture, plastic to divide the pastry in between before stacking, foil and plastic freezing bags, pen and paper to label.

Every two pastry rounds has to be brushed with the mixture before joining them.  After that, out of ten pastry rounds you would have five pastry rounds  and place a piece of plastic in between to prevent of sticking.

The Preparation

Step By Step

 

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2. Melted butter mixture for brushing the pastry
First rolling to  large round
1. First rolling to a large round

 

The pastry and a piece of plastic to divide between the pastry
4. The pastry and a piece of plastic to divide between the pastry
Two rounds pastry with melted butter and oil in the middle
3. Two rounds pastry with melted butter and oil in the middle

 

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6. The plastic is added to the top
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5. Stacking the pastry , divided by the plastic in between

 

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8. Pastry is wrapped in the foil
Pastry on foil to wrap
7. Pastry on foil to wrap
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9. Pastry in a plastic freezer bag is ready to freeze.  Dated and Labelled

 

The pastry will keep in the freezer for a while I hope, next time I will use it for pies, and I will show you the process of thawing and the preparation for the dishes.  My plan is to keep it for a month and see what happen.  It should be rolled and stretched to make a very fine sheet which look like Filo pastry.

Maybe I will have  hot pies and using this pastry by the end of the month, it is a good time to have hot dishes to celebrate the last Autumn here in Australia.

 

Until Next Post

Susi

 

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