The following are mouthwatering Clover Mama Afrika recipes for various pastries and variations with some handy hints and tips, using Clover ingredients.
Pastries - Hints and Tips
When making a pastry using whole-wheat flour it may be necessary to use less water as the whole-wheat absorbs slightly less liquid.
Always use cold ingredients and equipment, except when making Hot water pastry. The water and fat used for making pastry should be ice cold.
Use only butter, as it gives a better result than margarine.
Use a sharp knife for cutting pastry if no pastry cutter is available.
Work with your fingertips, as they are the coolest part of the hand.
Liquid is only a guideline and will vary, due to moisture content of flour and humidity in atmosphere. Too much liquid causes shrinkage.
Do not stretch pastry during preparation, as this will also cause shrinkage.
Work lightly with pastry - over handling leads to shrinkage.
Keep surface and rolling pin lightly floured. Use dredger to ensure even spreading of flour.
Roll out, if possible, on marble surface as it is cold, smooth and hygienic.
Never turn pastry over during rolling.
Roll pastry in one direction only to maintain an even thickness.
Leftover pastry should be rolled out and not bundled up.
Chill pastry before baking to avoid shrinkage in oven.
Cooking time will depend on thickness and size of case.
If frozen, remove from freezer 1 hour prior to use.
All pastries are frozen successfully in an airtight container for 3 months.
Glazing
Most pastry dishes should be glazed to obtain an attractive appearance. Savoury dishes are glazed by brushing with beaten egg or milk. Sweet pies are brushed with egg white and castor sugar is sprinkled over.
Hot water pastry
Proportion of one third fat to flour. Raised pies are normally made with this pastry in special oval, fluted metal pie moulds. Also used for ham and game pies. During preparation the pastry should be kept warm and handled quickly. It is, however, necessary to chill before rolling out.
Basic Hot Water Pastry Recipe
Crisp and thicker than usual, this pastry is easy to work with and ideal for savoury pies
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Ingredients
125 ml boiling water 125g Clover Mooi River Salted Butter 500 ml cake flour (280g) 15ml baking powder 2ml salt
TIP: This is a soft pastry, which should be chilled well before using - at least 1 hour
Preparation method
Melt butter in hot water. Sift flour and salt together and mix with liquid until a soft dough is formed.
Refrigerate for 1 hour to cool.
On a floured surface, roll out dough to a thickness of 3 mm and bake in a preheated oven at 200°C for 20 minutes or until golden brown
