Podcast: Play in new window | Download
Thermomix Shortcrust Pastry, in no time!
In Episode 110, Sophia from Thermomix Baking Blogger gives you the tools you need to grow your kitchen confidence to make your own shortcrust pastry, and a delicious Quiche Lorraine to be proud of. You will love this quick and easy dinner from scratch.
Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review – it really makes our day!)
Shortcrust pastry… which one is that again?
Shortcrust pastry is the pastry you choose for making the deliciously buttery, crumbly pastry that you will find at the base of a tart, or a quiche.
It takes MUCH less time than puff pastry… in fact, it takes quite a ‘short’ amount of time to make it. It’s easy to pre-prepare and freeze.
Why make your own?
Not only is it more buttery and more crumbly, but it’s cheaper too!
For the recipe, follow the dough instructions from Sophia’s guest post: Quiche Lorraine.
There are two MUSTS when making your own shortcrust pastry…
- Always use cold butter.
- Always chill your pastry before using it.
Your pastry should be crumbly, without being too dry (that’s how to tell you’ve added just the right amount of water!)
Quick guide to blind baking…
- Roll out to 5cm more than the diameter of your dish.
- Roll up onto your rolling pin and lay it on top of the tart dish, like putting a blanket on it.
- Prick the base with a fork.
- Line with baking paper and fill with baking beans (ceramic, or dried). They act as a weight. Don’t use beans out of a tin. Bake for 10-15 minutes.
- Remove the beans and the paper before baking for another 5 minutes.
Need a visual?
Choose your filling, and off you go! Sophia recommends (from her book, Homebaked)…
- Choc Hazelnut Tart
- Quiche Lorraine (which you can make vegetarian by leaving out the bacon)
How can you tell if it is done? The wobble test!
Armed with your oven mitts, take your quiche from the oven and give it a bit of a wobble. If the middle is moving, it needs more time. If it is set, it’s ready!
Looking for a gluten free option?
If you loved this episode you will probably love…
The shortcrust recipe and method that we walked through in this episode can be found in Thermomix Baking Blogger’s fabulous recipe book Homebaked – ThermoMix.Bake.Eat.Repeat, redefining baking with Thermomix. In this book you will find a mouthwatering collection of over 50 recipes, guides and tips on baking with Thermomix. It is packed with all the necessary tricks you need to tackle every type of dough with your Thermomix. Each printed copy comes with a free eBook.
The book is perfectly divided into sections by dough type, including instructions for each dough, how to guides and tips to create the perfect dough. From sweet yeast dough to choux pastry, Sophia has not left anything up to chance. Whether you make a succulent chocolate babka for breakfast or a fantastic Quiche Lorraine for dinner, this book will guide you through it and inspire you to bake more at home. Because nothing says home like the smell of baking.
Homebaked includes:
- Sweet Yeast Dough
- Shortcrust Pastry
- Choux Pastry
- Bread Dough
- Filo Pastry
- Puff Pastry
- Danish Pastry
- Rough Puff Pastry
Want to receive a copy of Home Baked from Sophia? One of our lucky listeners will be gifted a copy. Simply check out the contents list and tell us which (one) recipe you would like to make MOST in the comments below, by midnight, Sunday July 10 2016.
If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes. Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much!
Hello would love to know how to make ruff puff pastry in my thermie use it a lot for quiche sausage rolls and pies
Just having a listen now – I totally love me some quiche. Homebaked looks great and I’ll be honest and say you had me at “Chocolate Babka” – DEFINITELY the first thing I’d make!!
Danish Pastry would be the priority for my eldest. She has a bit of an addiction ☺
Chocolate Profiteroles would be my first choice!
Apple maple puffs would be my first thing I would try. Closing followed by the rest of the book. So putting this on my birthday list.
I would love to make Millionaires shortbread, as I always feel like a millionaire after listening to the 4 blades podcast and cooking up a storm… Oh plus I love shortbread.. 🙂
Choux pastry for eclairs and profiteroles! Yum!
I have made various types of pastry since having my Thermomix but one that scares me is choux pastry and making profiteroles. I’d love to see Sophia’s step by step instructions and photod for this.
Wow, this is the book that I have been looking for. I absolutely LOVE baking and have been inspired by listening to your podcast with the 4 Blades to become a bit more adventurous with my baking. All your recipes sound delectable, but the one that really jumped out at me was the Apricot and Thyme Tarte Tatin. I love it when sweet and savoury is married well together, it makes my taste buds sing! Congratulations on your beautifully presented book!
Ever since Seinfeld, babka has been an obsession – so Chocolate Babka is a must!
Do I have to choose one!? Danish Custard Pretzels. It sounds amazing!
I would have to make the mini Apple strudels. I haven’t had them in so long and I would love to be able to make them myself
Choc hazelnut tart – has to be! flakey pastry, rich chocolate – my kind of thing. Not attempted anything like it before!
Ooh, a really difficult choice! Definitely rye bread for me, but my family would be clamouring for tiger bread! But really, I would love to bake my way through the whole book!
Filo pastry
As usual, I would start at the first page and “eat” my way through this book.
Oooh what a spectacular book!! Let alone that it’s for Thermomix!!! I badly want to make Sourdough – can’t buy it easily in our little town.
I make little quiches “egg cakes” for my 3 year old all the time. I would love to make them with my own pastry!
So Quiche Lorraine “egg cakes” would be my first choice.
I’m always trying to improve my baking skills and the thought of learning to make filo pastry is daunting but exciting. My mother-in-law was scandalized that I bought a Thermomix. She’s a great cook and doesn’t see the need for a Thermie. Imagine her face when I place a mini apple strudel on the plate in front of her and I made the filo pastry too!
Wow so many to choose from.
I would make the croissants first as I have never made them but love to eat them.
Thanks
Loved this podcast, I love to make my own shortcrust pastry & this has helped me to improve it! I have always wanted to try choux pastry, it has been on my list for a while now, so I would definitely have to give the passionfruit eclairs first!!
It would be a hard decision between mastering choux pastry (Something my mother just made without a recipe) and the Danish pastry to emulate some delish recipes tried on a cruise holiday.
Choux pastry – I have just returned from a trip to Cornwall and loved all the pastries they had there (even as I write this I can hear my hips screaming NOOOOOOOOOOOOOO!!).
This book looks amazing!! I’d love to learn all these techniques as I’ve never made my own pastry
The first thing I’d make is the Nutella star yummo.., might need to hide in a cupboard so I don’t have to share with the 4 kids ?
Chocolate profiteroles! I made the croissants from the Easter issue and they were pretty successful. Would love to try more of Sophie’s recipes!
It would have to be bread! Any type of bread I love. Nothing better than the smell of bread cooking in the oven. Well, apart from eating the bread with homemade butter……. Yum yum!!
Passionfruit melting moments sound delicious!!
I’m on a mission to try making new things that I have never cooked before. I’m starting to master bread now, thanks to my Thermie. ???
I’ve always wanted to make puff pastry, so my pick would be ‘rough puff pastry’ from the cookbook!
The first thing I would love to make would be chocolate croissants! My daughter would love them!
Oh wow. What a beautiful book! I would HAVE to make the nutella eclairs. Man, that’s making me salivate just thinking about them!