Cat71 Posted November 26, 2006 Share Posted November 26, 2006 I've made several jars of mincemeat for mince pies but would like to make my old style of pastry. This was a tradtional mix of 50 percent Trex (vegetable fat) and 50 percent margarine or butter. I don't like lard and just can't seem to find vegetable fat. I did buy a block of fat used for making chips but it didn't work well at all. The ready made pastries are very good here but I still prefer my home made pastry for mince pies.Has anyone got a really good pastry recipe for mince pies?Thanks,Catherine Link to comment Share on other sites More sharing options...
PossumGirl Posted November 26, 2006 Share Posted November 26, 2006 Catherine, the vegetable fat is usually in the refrigerated aisle with butter, margarine, etc. There are several brands, the one I remember is Vegeline.PG Link to comment Share on other sites More sharing options...
Lori Posted November 26, 2006 Share Posted November 26, 2006 PG - would this be like crisco?? I have been using butter to make my pie crusts here, but it is never as supple as that bad stuff, Crisco. I had tried a couple of the "odd" products near the butter, but they were nothing like crisco. Is vegeline? Link to comment Share on other sites More sharing options...
Cat71 Posted November 26, 2006 Author Share Posted November 26, 2006 I'll look for vegeline tomorrow. Trex was just brilliant being so light and fluffy. PossumGirl, I've just been looking at your blog. I started one about daily life and cookery here in Burgundy which I have just tagged onto our website but yours is so professional! I'm assuming it is a special programme.Catherine (See Catherine's blog) Link to comment Share on other sites More sharing options...
PossumGirl Posted November 26, 2006 Share Posted November 26, 2006 Lori, from looking at it, it seems that way to me. I was confused at first because it's kept refrigerated, unlike Crisco which will survive nuclear war; but I'm pretty sure it works the same.PG Link to comment Share on other sites More sharing options...
Lori Posted November 26, 2006 Share Posted November 26, 2006 I vaguely recall seeing the vegeline name. Perhaps it was in Auchan. I will look in our LeClerc and Auchan. It makes pastries so much nicer. We don't get the buttermilk product here that you get either. Can't remember the name, starts with an R I think. Oddly enough, it showed up at our LeClerc about a week after that thread was posted. I actually recognized it from the forum. However, it has never been on the shelf again. Auchan doesn't carry it either. Hopefully I will have better luck with the Vegeline.Thanks. Link to comment Share on other sites More sharing options...
PossumGirl Posted November 26, 2006 Share Posted November 26, 2006 It's "lait ribot," Lori. If you find it, you can freeze it in plastic cups for later use in cooking. A friend is coming for a month at Christmas, she's bringing me several packages of buttermilk powder!PG Link to comment Share on other sites More sharing options...
Lori Posted November 27, 2006 Share Posted November 27, 2006 So good to know PG. I'm sure it will show up again one day ! I will freeze it then.Enjoy the powder. My Mom is supposed to be visiting in 2007. I will have her bring me some then.In the meantime, I settle for Lait Fermente or a small yogurt nature. Link to comment Share on other sites More sharing options...
Chas Posted November 27, 2006 Share Posted November 27, 2006 We picked up this recipe, posted by Teamed Up, on the forum about 5 years ago and have used it ever since - as have a lot of our friends. It makes a very nice pastry but I am not the mince pie maker merely the messenger, so am not looking to get shot! Pre heat oven to 200 deg C.6 ozs SR flour3ozs softened butter250gram tub of marscopone cheese cut straight across and use half.Pinch of saltFor those who can, rub in the butter then mix in the marscopone and keep working it until it looks like a ball of pastry.For those who can't, stick the lot in the food processor put it on slow first and then work up to fast until it is all mixed together.Make sure there is plenty of flour on your board and roll out to about 1/8 inch thick. Link to comment Share on other sites More sharing options...
SaligoBay Posted November 27, 2006 Share Posted November 27, 2006 [quote user="Chas"]We picked up this recipe, posted by Teamed Up, on the forum about 5 years ago and have used it ever since - as have a lot of our friends. It makes a very nice pastry but I am not the mince pie maker merely the messenger, so am not looking to get shot! [/quote]I was just about to post the same thing, Chas! This is an excellent pastry, really easy to make, it doesn't stick to the rolling pin or anything, and it's very, very nice.Mascarpone is easily available in French supermarkets. Link to comment Share on other sites More sharing options...
Lori Posted November 27, 2006 Share Posted November 27, 2006 Thanks for that recipe. I will try it. One question.250gram tub of marscopone cheese cut straight across and use half.Do you mean use 125 grams of marscapone?Just double checking. Link to comment Share on other sites More sharing options...
SaligoBay Posted November 27, 2006 Share Posted November 27, 2006 Yes, Lori, probably! [:)]Maybe the 250g tub was all that was available when TU first posted the recipe? Link to comment Share on other sites More sharing options...
Lori Posted November 27, 2006 Share Posted November 27, 2006 I figured that, but just wanted to make sure. Now, I can try this new recipe and look for the vegeline product for my old "crisco" standby recipe. Link to comment Share on other sites More sharing options...
Llwyncelyn Posted November 27, 2006 Share Posted November 27, 2006 pse forgive my igorance but flour as in s/r is called in France................is it something like pour gateaux?or farine bleurdgs Link to comment Share on other sites More sharing options...
Hoddy Posted November 27, 2006 Share Posted November 27, 2006 I'd just like to endorse Teamedup's recipe for marscapone pastry. It is perhaps a little more difficult to handle than some others, but the results are wonderful.I miss her.Hoddy Link to comment Share on other sites More sharing options...
Cat71 Posted November 27, 2006 Author Share Posted November 27, 2006 I'm definitely going to try the mascapone cheese pastry but I don't always have mascapone it in my fridge. I have a strange feeling the vegeline was the stuff I used before and it didn't work well so if any one finds anything similar to Trex, please let me know.Thank you. Catherine Link to comment Share on other sites More sharing options...
mint Posted November 27, 2006 Share Posted November 27, 2006 HoddyI am assuming that you have to "rest" the pastry as normal before rolling out? Link to comment Share on other sites More sharing options...
SaligoBay Posted November 27, 2006 Share Posted November 27, 2006 [quote user="Hoddy"]I'd just like to endorse Teamedup's recipe for marscapone pastry. It is perhaps a little more difficult to handle than some others, but the results are wonderful. I miss her. [/quote]I thought it was the world's easiest pastry to handle, Hoddy! Mix it, roll it, no problems whatsoever.I think she should come back too. Link to comment Share on other sites More sharing options...
Russethouse Posted November 27, 2006 Share Posted November 27, 2006 Tell her then !I asked her only recently, when we were in contact, but to no avail. Link to comment Share on other sites More sharing options...
Hoddy Posted November 27, 2006 Share Posted November 27, 2006 Sweet 17.No I didn't rest it - I never do - I always seem to be in a dash.Hoddy Link to comment Share on other sites More sharing options...
Lori Posted November 27, 2006 Share Posted November 27, 2006 I wish she'd come back too. Link to comment Share on other sites More sharing options...
Cat71 Posted November 27, 2006 Author Share Posted November 27, 2006 I apologise for having started this thread. I only wanted to know about pastry! I hope TeamedUp returns! But from where? Is it so far away?Condolences,Catherine Link to comment Share on other sites More sharing options...
Dick Smith Posted November 27, 2006 Share Posted November 27, 2006 I do, too, in an odd way. I hope she is OK and if she reads this, at least PM us to tell us how you are! Link to comment Share on other sites More sharing options...
SaligoBay Posted November 28, 2006 Share Posted November 28, 2006 [quote user="Cat71"] I hope TeamedUp returns! But from where? Is it so far away?[/quote]Geographically, no.......... [:)]Dick, if you will excuse me a brief Douglas Adams moment, peace be unto him, TU is Mostly Harmless. No, I mean she's Mostly Fine. Maybe even Completely Fine. Her pastry is certainly Very Fine. Link to comment Share on other sites More sharing options...
Coco Posted December 6, 2006 Share Posted December 6, 2006 Can someone clarify the SR flour question please? I assume it is Farine pour gateaux but would like to be certain! Link to comment Share on other sites More sharing options...
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