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First time making pastry dough in maybe 35yrs.

post #1 of 15
Thread Starter 

I've had a jones for steak and kidney pie lately (boneless sirloin @ $2.99/lb. this week) and got my nerve together and made something in between a rough puff and a short crust.  I used 500g of AP, 250g of butter and enough ice water to pull it together.  I cut my butter into smaller dice that normal for puff - more like a short crust, but rolled it out and folded it like a rough puff, but only twice - 8 layers.  I'll let you know how it turns out.  

post #2 of 15

Photos please.  And I use the following ratio (weight):

 

7 oz flour (50-50 mixture of KA AP + Swans Down or 100% White Lily AP)

5 oz butter

4+ oz water

pinch of salt

 

WAIT a minute, yours is a "puff" and mine is pate brisee.  Apples vs Oranges!  8)

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #3 of 15

As an experimenter in home baking, I'm curious how you both define puff vs. short. I though puff had to have the butter laid out in a brick, then folded in. 

Can I just start like a short crust but do the folding routine and call it puff? 

post #4 of 15

Puff is rolled out between layers of dough and a "sheet" of butter and produces layers.  Short has the butter rubbed into the flour to "shorten" the strands of gluten and produces flakes.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #5 of 15
Thread Starter 

And a "rough puff" is large cubes of butter mixed with flour then water and rolled out and folded twice then rested and rolled out and folded twice more for 16 layers.  I cubed my butter smaller and only folded twice.  We'll see how it turns out tonight.  The filling certainly is delicious. 

post #6 of 15

Thank you both for the clarification. I think I'll get back to some experimenting. If I can just find that darn camera, I'll post a pic or two. 

post #7 of 15
Thread Starter 

Here are pics of the dough and the extra I had to make a smaller pie.

 

 

You can see the butter flecks in it -

 

Extra filling made a small pie -

post #8 of 15
Nice, Mike!
post #9 of 15
Thread Starter 

It was delicious - the kidney was super fresh and because I grew up eating it I know how to prepare it so it is not overly mineral tasting.  The filling is surprisingly simple, but the flavor - oh man!!  :beer: 


Edited by Mike9 - 2/21/16 at 6:35am
post #10 of 15
Quote:
Originally Posted by Mike9 View Post
 

I was delicious - the kidney was super fresh and because I grew up eating it I know how to prepare it so it is not overly mineral tasting.  The filling is surprisingly simple, but the flavor - oh man!!  :beer: 

 

 

"....I was delicious...."   HHHHHHhhhhhhhmmmmmmmmmmmm!

 

Recipe please for the filling.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #11 of 15
Thread Starter 

Ha - good one - fixed it.  

 

2.5 lbs. of steak (sirloin in this case, but chuck would do nicely)

1.25 lbs. of beef kidney freshest you can get trimmed of all fat (render fat with lardon)

few strips of bacon sliced

one large onion diced

bundle of thyme

2 bay leaves

salt 

pepper

beef stock

12oz. of good ale ( I used a Black IPA from my local brewer)

Worcester sauce (Lea and Perrins)

flour

Coleman's mustard powder (or other would do)

 

Trim up your beef and kidney and cut into @ 1" cubes

In a heavy pot render the kidney fat with the lardon and remove when cooked.

sweat the onion in the fat

while that is going season flour with salt, pepper and mustard powder and dredge the meat

remove onion

add oil if necessary and brown the meat in batches

when that's done deglaze with beef stock then add the meat and onions back into the pan

add the herbs, the ale, a god glug of Worcester and more beef stock to cover.

 

Bring to a boil, cover and in to a 325F oven for 2 - 2.5hrs. 

at that point adjust for seasoning and let it cool overnight.

 

When ready to assemble remove any fat from the top of the pot and bring to room temp.

 

Heat your oven to 400 - 425 and roll out your pull to match the vessel your pie will be in, add the mixture, wet the edges, cover with the pastry and pinch the edges.

Decorate the top if you like, but put some vent in it and brush with a beaten egg, bake and enjoy.  

post #12 of 15
Quote:
Originally Posted by Mike9 View Post
 

Ha - good one - fixed it.  .............

 

With the amount of dough you made and looking at the cooking vessel for the pie itself (in the photos shown above), it appears that you made a batch of several pies and not just one large pie.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #13 of 15
Thread Starter 

The big pie was a 9" vessel with the 16oz. ramekin as leftover.  The piece of dough you see in the pic is 1/3rd of the original.  Now to figure out what to make with that.  I'm thinking Cornish Pasties, or freeze for later.

post #14 of 15
Yes... Cornish Pasties!!!!
post #15 of 15
Thread Starter 

It's going to be Pasties as chuck is $2.99/lb. this week.  

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