Rolling pastry
Ingredients
Method
1) After the pastry has been resting for 20 minutes you can start rolling it out.
2) Sprinkle a lot of flour over a flat surface to ensure the pastry doesn't stick.
3) Sprinkle a good bit over the top of the pastry as well.
4) With a rolling pin, push down on the pastry to get a flat surface. Use the ends of your fingers on the rolling pin as the palms of your hands have too much heat.
5) Turn it around the other way and do the same.
6) Ensure that the bottom end is covered in flour and roll out the dough nice and steadily.
7) Gently roll it, in a round shape, to about 2cm thick and don't allow cracks or holes in the pastry. Roll the pastry onto the rolling pin very gently.
8) Place a sheet of greeceproof paper onto the flat surface and slide the pastry gently over the paper. Leave in the fridge for 20-30 minutes to rest and firm up.
This will be the topping for the pie.
2) Sprinkle a lot of flour over a flat surface to ensure the pastry doesn't stick.
3) Sprinkle a good bit over the top of the pastry as well.
4) With a rolling pin, push down on the pastry to get a flat surface. Use the ends of your fingers on the rolling pin as the palms of your hands have too much heat.
5) Turn it around the other way and do the same.
6) Ensure that the bottom end is covered in flour and roll out the dough nice and steadily.
7) Gently roll it, in a round shape, to about 2cm thick and don't allow cracks or holes in the pastry. Roll the pastry onto the rolling pin very gently.
8) Place a sheet of greeceproof paper onto the flat surface and slide the pastry gently over the paper. Leave in the fridge for 20-30 minutes to rest and firm up.
This will be the topping for the pie.
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4.40
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