Pastry Pies 3 Ways: Classic Puff Pastry Recipe by Chef Shaun 🇹🇹 Foodie Nation
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- čas přidán 16. 06. 2024
- Classic puff pastry is a versatile and flaky pastry dough that is used in a variety of sweet and savory dishes, including pastries, pies, tarts, and savory appetizers. It’s known for its delicate, buttery layers, which are created through a process called lamination.
Ingredients
AP Flour - 510g. + 60g.
Sea Salt - 1 tsp.
Unsalted Butter - 57g. (cold) + 397g. (room temp.)
Cold Water - 283g.
Method
1. For your dough, combine the flour and salt in a large mixing bowl.
2. With a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.
3. Add the cold water to the bowl and knead to a smooth consistency (about 3 minutes).
4. Cover and let rest for 5 minutes.
5. Pat the dough into a 9” square, wrap in plastic wrap & refrigerate for 30 minutes.
6. For your butter block, combine remaining flour and butter until they’re well blended and smooth.
7. Pat the butter/flour mixture into an 8” square on a lightly floured piece of parchment or waxed paper and refrigerate for 30 minutes.
8. For lamination, gently roll your dough into a 12” square.
9. Place the chilled butter in the center of the dough at a 45° angle, so it looks like a diamond in a square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together.
10. Turn the square over and tap it gently with your rolling pin (or hands) into a rectangular shape. Make sure everything is still completely (though lightly) floured. Roll the dough into a 20” x 10” rectangle. As you work keep the dough, the table, and the rolling pin well dusted with flour. Turn the dough over from time to time to keep the layers even.
11. When the dough is the right size, brush any excess flour off the top, and fold the bottom third of the dough up to the center and the top third over (like a business letter).
12. Cover with plastic wrap and refrigerate it for 15 minutes to chill and relax.
13. Repeat 5 more times.
14. When all six turns are done, put the dough in the refrigerator for at least 3 hours or overnight for best results.
15. On a lightly floured surface, roll the dough until it’s a ¼ inch.
16. Remove edges to help with the puff when baking.
17. Cut, shape & fill as desired.
18. For storage, fold it up like a letter, double wrap with plastic wrap and freeze for up to six months. Thaw overnight in your refrigerator before use.
Beef Pie Filling
Minced Beef - 1 lb.
Minced Garlic - 1 tbsp.
Minced Onion - 2 tbsp.
Pepper Sauce - ½ tsp.
Mustard - 1 tsp.
Pimento Flakes - ¼ tsp. bit.ly/3MStEpj
Salt - 1 tsp or to taste
Black Pepper - ¼ tsp.
Tomato Paste - 2 tbsp.
Method
1. Heat a frying pan or sauté pan over medium heat.
2. Add beef, breaking it up while its browning.
3. Add remaining ingredients and allow to cook for 2 to 3 minutes, stirring constantly.
4. Let cool before filling pastry.
Cheese Pie Filling
Mild Cheddar Cheese - ½ lb. (grated)
Mustard - 1 tbsp.
Pepper Sauce - 1 tsp.
Pickled Pimento - ½ tbsp. (minced)
Flour - 1 tbsp.
Salt - Pinch
Method
1. Combine all ingredients in a bowl.
2. Let chill before filling pastry.
Sausage Roll Filling
Sausage - 3-inch franks
Spicy Mustard
Method
1. Rub mustard onto sausage before filling pastry.
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#FoodieNation #TrinidadandTobago #Caribbean #TriniFood #Pastry #Pies #Baking #Butter #CheesePies #BeefPies #SausageRolls #TriniPies #TriniBakery - Jak na to + styl
This is a boss recipe breds. You know how long i waiting for this? I’ve stopped buying that lardy tasting pie that is soooo expensive now and with just a smear of filling. Admittedly, you need time to make this recipe. BUT, the results are much better, not to mention way cheaper. You are an amazing tutor and a consummate chef. Love your videos man. Greetings from ah Trini living in Toronto.
I want to learn this too
Hi thanks for sharing..
Would like to see yr version of stuff shells 😊
Chicken pasta stuff shell..
Ap
Lots of work, but the rewards are never-ending. Love pastry, my favorite anytime snack. Great patience and lots of love ❤️
Thank you so much
Howdy Shaun. Thank you for another thorough tutorial. I was taught to use lard or cookeen with the dotted method for flakey pastry, but will give this a try.😊
Hi good night! You're amazing cook! Keep sharing !so'so good! Thank you!❤❤❤❤
Chef!!! I couldn’t ask for another best recipe!! Pies!!!!!😊
You are a great Chef. The pastry is amazing so flaky and rich.
You are an amazing chef i enjoyed watching you cook step by step keep up the good works and thanks for sharing ❤😂🎉
❤❤❤ Thank you for your clear directions! Trini living in Bermuda 🇹🇹💕
I appreciated this detailed tutorial . The pastries looked amazing, lovely layers .Gosh I love flaky pastries.😊 Good job Chef Shaun.👍🔥
Thank you so much for taking your time to explain it from step to step. You're indeed a incredibly talented person/teacher. God bless you richly
Amazing recipe; I really enjoyed watching this 😍.
Best recipe. Tried it for the first time and it was amazing! Thank you , now I can start a second income stream. Keep doing great work Chef!! 💯
Great results Shaun👌👌 I like to use a little breadcrumbs in the cheese filling (preferably panko) so it doesn't leak out. When I visited Canada I got a block of lard and let me tell you the taste and results of the pastry is so much better than plain butter. Imo..
What a joy to watch. Those pastries are scrumptious looking. Thank you for sharing and greetings from South Africa❤❤❤❤❤
Great! You are on point my countryman. It is detailed and clear to follow. Technique is good! God bless.
I'm happy you're Sharing your recipes with us thank you
Great skills. Very informative and thanks for sharing. ❤❤👍🇯🇲🇯🇲
What a great tutorial...
That looks yummy Padres, thanks for sharing all your recipes 😊
Thank you for your detailed and easy to follow recipe for puff pastry dough. It's the only pastry I have never attempted but after watching your tutorial I think I will give it a try.
Thank you so much for this recipe
Love it will like to try
Thanks so much, Shaun. You are so patient. So informative but I don’t know if I have your patience, I enjoyed looking at your video, great job.
Agree with your comment. Need a lot of patience.
I love that he used the term malleable. 🙂 Good job!!
Thank you for this video
Looks good
Thanks so so much must try❤❤❤❤
Thank you for this
Great tutorial! Always love your detailed explanations.
Me too really amazing to eat!
I would love to see recipe on how to make jam tarts, croissants, biscuits.
Great
Yummy 😋
Yum
Love all of your recipes ❤ can you make some cheese straws.
Would love to see you make Macaroni pie and Pilau!!!!! Maybe I can try to treat myself!!!!!❤
Thank you 🎉❤
Nice recipe. By weight wins every time with pastry. I was taught you need to prick the tops of pastry to let steam out or else it will cause blisters....... I tried puff pastry once and it took a whole day plus to make the dough. One day I'l try it again, but for now I'll stick to short crust for now.
THANKS FOR SHARING THIS I WAS WAITING FOR THIS ❤👍🏻
COULD YOU USE THIS FOR COCONUT ROLL
BLESSINGS ALWAYS
Hi, really enjoyed your precision cooking! Why can’t we make thin sheets of butter and use it in the each fold? Please let me know! Thanks
Thank you for sharing. If I want to used custard and jam how am I using these filings?? Can u do a follow up video using these
Shaun it's not only for the reason you stated that people use Margarine. I have dairy issues personally and there are vegans. Cant find vegan butter in the grocery so have to find an alternative
An option would be lard. Specifically pork.
Chef do you add lemon juice to your dough?
Hey shaun can you tell me the brand of butter u used and where u got it ?
🎉🎉❤❤❤
Do you have a recipe for the jam tart filling i know its not the normal jam we buy in the grocery
I will make some apple strudel
Would be nice to get the measurements in cups also. It's easier for some people to use cup measurements instead of grams because not everyone has a scale to weigh the ingredients.
Bro lots of wok but pays of in d end❤
Can you used puff pastry for currant rolls?
I Too Love Baking. Will Start off by Trying MY Hand At HomeMade White Bread Yeah Really. Holly from. Sydney, Australia 🇦🇺 ❤️ 😍 ♥️ 💕 💖 🇦🇺 😊😊😊😊🎉🎉🎉🎉😂😂😂😂😂❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
That is too much work boy, I will buy mine yes lol
Hi what brand of butter
Please can you put in bracets cups or spoon measurements not only metric im sure there are people out there like myself .🙏
👋👏👏👏👍👍👍🍁🍁🍁🌹🍁
How much flour
Why is this measured in grams ????? I need cups. Or spoons.
I will buy mine yes. Too much work.
Very thorough training . First time I really learned to make flaky pastry correctly. Only downsize too much buttet.😢
But I can't find the recipe 😕
If you're watching it shows it on the screen when placing in the bowl 👍
i would like to not that i have used margarine and it came out just the same. The only difference is the taste of the dough. You don't get that nice butter flavor