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Sweet pastry

22nd December 2017 by Paul Merry

I received this method from the first wily old baker that I employed in my own first bakery. As he gave it to me all he said was – here’s a good method that lets you work in all the off-cuts.

SWEET PASTRY for 40 small mince pies

This recipe is a professional baker’s method. It is capable of being worked and mixed again and again, so that the off-cuts from each session of cutting bases and lids from a sheet of pastry can be returned to the mass, and the whole batch mixed again to incorporate these off-cuts. Surprisingly, this endless remixing can be achieved without the pastry toughening and shrinking.

Take the butter cold from the refrigerator.

Mix together:

500 gm flour – not very strong 600 gm cold butter 350 gm sugar

Add, and mix in thoroughly 100 ml water + vanilla

Add, and mix thoroughly 500 gm flour

It is now ready to use. Off-cuts can be mixed back into the batch by hand or machine.

Christmas MINCE PIE filling
150 gm suet or 125 ml veg oil

300 gm diced apple

150 gm brown sugar

150 gm sultanas

150 gm currants

100 gm raisins

50 gm diced peel

brandy

spice

zest and juice of a lemon

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Filed Under: Baker's Topics

About Paul Merry

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  • 20 degree temperature threshold
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PANARY - Teaching Breadmaking Since 1997
Teaching Breadmaking Since 1997
Every PANARY course is taught by Paul Merry, a master craftsman who favours a very practical approach to learning, regardless of any student’s prior experience..

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panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation
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