21-12-2006, 11:29 AM
For use in savoury or sweet pies. It has the 'body' of Shortcrust pastry, the texture and lightness of Puff pastry.
It's an old family recipe given to me years ago (by Joan S) and apparently dates back to the early 1900's in South Africa.
Granted it is a mission to make.. but the results are undoubtedly superior :thumbs:
Joan's Soda Water Pastry
Ingredients:
4 Cups Plain flour
1 Tsp Cream of Tartar
1 pinch Salt
1 200ml Tin of Soda water
1lb (+- 450g) Frozen Margerine
Method:
Working over an ice bath, sieve the flour, cream of tartar and salt.
Grate the margerine into the mixture and mix in with a wooden spoon. Add soda water and mix in well. Do not overwork the pastry.
Leave to relax in the fridge for a minimum of 12 hours.
It's an old family recipe given to me years ago (by Joan S) and apparently dates back to the early 1900's in South Africa.
Granted it is a mission to make.. but the results are undoubtedly superior :thumbs:
Joan's Soda Water Pastry
Ingredients:
4 Cups Plain flour
1 Tsp Cream of Tartar
1 pinch Salt
1 200ml Tin of Soda water
1lb (+- 450g) Frozen Margerine
Method:
Working over an ice bath, sieve the flour, cream of tartar and salt.
Grate the margerine into the mixture and mix in with a wooden spoon. Add soda water and mix in well. Do not overwork the pastry.
Leave to relax in the fridge for a minimum of 12 hours.