I have just made a pastie in a pie dish using S.Burt's recipe Can I substitute olive oil for butter/shortening in pie crust?. It was really delicious but has no strength. I used rice oil and lite milk and did not rest the pastry. I used plain all purpose 9.7% protein flour. Can anyone advise how to get a stronger pastry so that the pastie is contained by the pastry and doesn't need a pie dish?
1... rice oil? I'm not familiar with that ingredient, could it have properties that might be a factor?– MeghaJun 13, 2018 at 6:54
I'm not sure, it is bland and has a high smoke point.And I'm trying to avoid animal fats from a healthy heart perspective.– Warwick PatonJun 13, 2018 at 8:24
1@Megha there isn't anything special about rice oil, it is highly refined and behaves virtually identical to other stuff labeled "vegetable oil".– rumtscho ♦Jun 14, 2018 at 14:06
I like to add bacon fat to my pancakes instead of butter, my kids still don’t know why dads pancakes are so delicious lol– Cesar BielichJul 15, 2018 at 3:20
Also, don't forget that butter is only 75% fat and 25% water/milk solids. So if you change to a pure fat, reduce it to 75% and add some water or milk to compensate.– Lee Daniel CrockerJul 16, 2018 at 18:31
Traditional Cornish Pasty pastry is made with 1 part strong bread flour, 1/4 part each of butter and lard, about 1/3 part water, and about 1% of the flour's weight in salt. The pastry is worked quite hard, almost like a bread dough, and left to rest for a good hour. The resulting pastry is leathery enough to withstand a miner's pocket, faintly crisp on the outside, (with an egg-wash), and slightly gooey where it meets the filling ingredients, which are introduced raw, and cooked in the pastry.
Doing the sums, that's about 450g of fat to a kilo of flour,and 380g of water. Bread flour is 12-15% protein, higher than yours. The stronger your flour mixture, the more pliable the result.. the more oil, the more prone to crumbling (pure oil> shortbread.. pure water>something like a salt crust which it might take a hammer to break)
If I was experimenting with oils, I would combine the oil with the flour first, (probably in a food processor - it doesn't matter if it's overworked) and introduce the water slowly, until a coherent ball is formed, bearing in mind the paste will become more pliable after resting.
For a Cornish Pasty, the paste is rolled quite thick, about 5mm, cut with a dinner-plate as a guide, back half flopped over the pin to be filled, then folded over, and crimped.
Forgive me if I've misunderstood what you mean by 'Pasty' .. but then, I come from that part of the world.. :) But it might, anyway, be an informative parallel to the kind of pasty you're aiming for.
Mix only the milk with some of the flour and knead like making a bread dough. Next, roll the dough ito a flat sheet.
Mix the rest of the flour with the oil and spread the mixture on the sheet. Roll up the sheet like a jelly roll and then into a coil. Roll flat the coil and use it as your pastry for foldovers or empanadas.
This link will demonstrate in detail: Huaiyang Chinese Pastry