Cut your pastry into 12 circles (I used a 10cm cutter) and push it down into a muffin pan, or tart tins if you have them. It is my favorite baking show of all time — the tent is gorgeous, the decor is totally charming, the contestants real and diverse, and the food looks to die for! Science gets the same answer every time if you stick to the rules — Art sometimes you are Monet and sometimes it’s an ugly ashtray only a mother could love! I used a square and a cut out star on top of a pot pie filling and washed with an egg wash. I tried again (maybe I measured something wrongly), but it did not change. Now I want to attempt even though I fear it will resemble some of those Pinterest fails I will keep you posted…. Some people even put it back in the fridge or even the freezer one more time before they bake to ensure the butter is firm in the layers if it takes you a while to get everything rolled out and cut. — Oops sometimes you make mistakes and I put some at the top 1/3 in this picture — but it all came out anyway. There’s never going to be a frozen replacement for that flaky, buttery egg tart pastry with its beautifully layered ruffled edges, but when you require a hit, regular old puff will be there for you. When cooled I sprinkled with powdered sugar. It’s closer than you think. Designed & Maintained by All Things Advertising, LLC. Do not whisk. Not as pretty as a tea house but they really do hit the spot. Ideally, you want to avoid them puffing up too much (it means the oven is too hot). I cut the pastry for these tarts using a scalloped cutter, to give the illusion of the egg tart’s signature mould, but you can just cut them out with a water glass or regular round cutter. I then put a dab of cream cheese and black raspberry jam in the middle and brought each corner up to form a pinwheel. Roll the dough out into a rectangle on a lightly floured work surface. Pastry is more of an art than a science it seems to me. They were pretty good if I say so myself! Pour the mix in carefully, about ⅔ and no more than ¾ of the way full to avoid overflow. Rub in the chilled butter using your fingertips until the … I just tried this recipe, and the dough was so tough that I could not roll it. Have a great holiday season. Turn the folded dough 90 degrees and roll it out into a rectangle again. Another issue could be not getting your cold butter worked in enough–it has you rub the butter into the flour until it resembles bread crumbs — that is pretty small and it would help the dough come together also. I then did an egg wash and baked at 400 for about 15 minutes or until golden brown. After watching TV chefs pound out butter into large rectangles for the layers of puff pastry, I was awed when I saw Paul used a frozen butter stick and a hand shredder to allow the butter layer to be quickly made — so clever! The Farm Girl Attempts Cheats Rough Puff Pastry Recipe from The Great British Baking Show and It Works! In a bowl, combine the flour, salt and the 60g of butter. Love the story? 3 sheets puff pastry. These tarts are by no means authentic, or a sub for the real thing, but they really do hit the spot. I found it worked great for the two recipes I used it for — pot pies and a breakfast pastry. I love this kitchen — I want that fridge for sure! You can use it for sausage rolls, apple turnovers, tarts, and savory pies. Join and get all our juicy content sent straight to your inbox! Repeat the process of adding the remaining frozen butter and fold as before. Thankfully, the cheesy snack is … Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. In the meantime, pinning and sharing! I tried with more water, but no luck. Hi Elena — there are a couple of things that might contribute to the issue you encountered. I have always just purchased pre-made puff pastry in the frozen food section and they work great, however, it is kind of expensive if you are making a large quantity. SBS acknowledges the traditional owners of country throughout Australia. Fold down the top third and fold up the bottom third as if folding a letter. Repeat, adding the remaining frozen butter and folding as before. Making it from scratch seemed absolutely terrifying — I didn’t grow up with a mom who made pastries — with 12 kids in our farm family, a big pan of brownies was the ticket — easy, inexpensive and fast. It seems that there is very little fat or licoid in the dough and I could hardley assemble it into a coherend dough. Mix sugar and water in a bowl and stir for a few minutes to dissolve. So refreshing that they’re not beating each other up to win, but are cooperative and supportive. I highly recommend the pinwheel pastries. They are worth the time. Craving a bite of flaky pastry and that signature sweet, silky, soft custard tart filling? It has become one of my comfort shows — I record it and when I’m having a bad day I watch some episodes and I feel better by the end. One of the tricks that Paul Hollywood used in his show was mind-blowing and brilliant! It's dead simple. Everyone is nice to each other and helpful, unlike some of the other cutthroat baking contest shows.