Pastry is one of those things that doesn’t work perfectly well if the weather is not co-operating. Given that we have had a very hot summer, and mince pies needed making, I worked on adapting this recipe from Paul Hollywood until it could be used in any climate. This is my adaptation of Paul Hollywood’s Pastry.
Head straight on to the recipe for Paul Hollywood’s Pastry ♥
On the 9th of November I went to Spec Savers to sort out my new multifocal lenses which necessitated a new frame. When I arrived, the technician could not find my file with my most recent script. She eventually found three files for me, and the newest one did not have the latest examination records. Once she had sorted out this issue, and I had waited 40 minutes, she measured up the glasses for the new lenses. To apologize for the wait, I was also given a pair of distance sunglasses at no extra charge. I paid the deposit for my glasses and was told it would take plus minus 10 working days. A month later I still did not have my glasses. Eventually on the 11th of December I went in to collect them. The junior technician fitted my glasses and I told her there and then that I could not see anything properly in the mid distance range. I was advised that my eyes would get used to the lenses and battled the entire weekend with them. I went back on the Monday for a second adjustment, and that was as bad, if not worse. So then I had to make a follow up appointment with the optometrist and he adjusted the frames. The mid distance was no good, but he expected this as my eyes have too wide a gap between my short distance and far sighted vision. I was seriously unimpressed as we were now about to embark on our December leave and he knew this before selling me the multifocal lenses. But, nothing could be done about sorting the issue out in December or early January. I had to make a third appointment to see the optometrist on the 14th of January and I was told that the best lens for me was one that only did multifocal for the short and mid distance range. I was told there would be another 10 to 14 working days wait and eventually my glasses were ready on the 28th of January. The adjustment was not perfect the first time, and I had to go back for this to be corrected. So, one pair of glasses took nearly 2 months and countless visits before I could see properly. This leaves one frustrated to say the least. Making pastry in summer can be just as frustrating, But after much experimentation, this adapted recipe from Paul Hollywood is one that won’t leave you feeling like you could have spent your baking time doing something else. It works a treat!
Paul Hollywood's Pastry
Ingredients
- 375 g bread flour
- 250 g fructose
- 100 g ground almonds
- 125 g butter
- 1 egg
- 30 mls water
Method
- Place all of the ingredients into a stand mixing bowl
- Using your whisk attachment, beat until smooth
- Turn out onto a lightly dusted surface and shape into a disc
- Cover with cling film and place in the fridge for 30 minutes
- Once you have lined your tin with your pastry, rest for a further 30 minutes in the fridge
Click on the links for conversions and notes.
What I blogged February 25:
- one year ago – Foreign Exchange
- two years ago – Ommiberg Ticket Give Away
- five years ago – Ingredient Challenge
You are so right about pastry being weird in the heat. Bread dough is the same. I get such wonky shapes. 🙂
At least with wonky shaped bread you know it is home made 🙂
Oh Tandy you should have seen me yesterday making a chocolate item. It was a disaster, especially since we don’t have air conditioning!
much like my sugar work 🙂
I must admit, I never make my own pastry. I have heard so many chefs say that store bought is just as good, so I think if it is good enough for them, it is good enough for me 🙂
But I would still like to try it.
I ran out of freezer space so have been making my own in small batches 🙂
sounds very easy to make
It really is!
What a lovely looking pastry- like that you adapted it for warmer weather. I always struggle with pastries when it’s hot out and the butter is literally melting all over the place.
I sometimes wish I had a walk in fridge for my pastry work 🙂
Hi Tandy, sounds like you had a horrible experience. Hope everything has been worked out okay. Will have to try this pastry recipe, looks delicious!
Hope you enjoy it Cheri!
I love his books, Tandy.
I think I love his books because I ‘love’ him xx
Love it! It’s one of those recipes everyone needs in their repertoire. Yours look like the perfect texture!
Thanks Mary Frances 🙂
Homemade pastry is the best!
I so agree!
Oh my goodness, how incredibly frustrating for you Tandy, and I imagine pretty exhausting for your brain trying to figure out a way to see. Glad you eventually got it sorted.
Me too Anna!
Sounds like a winner of a recipe Tandy. I love adding ground almonds.
Have a happy weekend.
🙂 Mandy xo
And you too Mandy xx
It is Paul Hollywood. End of story. I love him, and he’s not a bad chef either 🙂
Ha ha, me too!
How frustrating about the glasses! Thanks for sharing a recipe that’s good for hot weather. Very relevant at the moment!!
My pleasure Eileen 🙂
Sorry that you had such a frustrating time getting them fixed. I hope all better now. I know what you mean about pastry being temperamental in hot weather – and boy it has been hot this week. I look forward to trying this.
It is going to be a hot week for us this week and I am staying away from pastry if possible 🙂
What an ordeal! At least you had something swet and yummy to look forward to.
For sure!
I’m a big fan of Paul Hollywood recipes but I can imagine the cold cusp mornings that are best for making it are hard to come by in Australia! Brilliant that you’ve adapted it though, the most useful pastry recipe I’ve seen in a long time!
Thank you Lauren 🙂
Having a good all-weather pastry recipe is essential, thanks for sharing and these looks so delicious.
Thank you Evelyne 🙂
Oh YUM!
These would be so jammy and delicious!!!
Thanks so much for sharing!
Julie
Gourmet Getaways
They were jammy and I shall post the recipe in time for Christmas 😉
Baking anything in Summer can be a challenge. My daughter’s birthday is in January and she always wants an outdoor party with buttercream icing! I am yet to properly experiment with pastry – for exactly the reasons you mentioned! But at least I now have the right recipe to start with.
I would have cried over the buttercream icing!
Great recipe. Love anything homemade. Hope everything works out on the “eyes” front.
Thanks Rosemary 🙂
Love pastry but I can’t make them well. I envy the talented people who can.
It is so easy Rosemarie, as long as you are a bit patient 🙂
Goodness – what a palava! Unlike the pastry ?
It was a palava!
This looks delicious! I need to make more pastry 🙂
Thank you Cathleen 🙂
I’m drooling looking at these.
http://doreensstylediary.com
Thank you Doreen 🙂
This looks like perfection … yum and wow.
Thank you Serina 🙂
Tandy, the pastry looks lovely (I love mince pies!), but is that a typo on the sugar? If I’m figuring correctly, 250 grams of sugar is almost 9 ounces or 1 1/4 cups.
Hi Jean, no, it is not a typo. It is a sweet pastry working on a sort of 3:2:1 ratio 🙂