Pastry and other things

Directions

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   Today I need a sweet pastry and a crumble mix, so I'll start by making the crumb
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   Put the flour in a large bowl, add the pinch of salt and the butter
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   Place your (clean) fingertips into the bowl up to the second knuckle.
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   1.
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   Rub your fingers and thumb in the bowl each time pressing together butter and flour.
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   Then lift your hands out of the bowl whilst rubbing all of the butter into the flour.
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   Really, reach down and grab the flour and fat, then let it fall through your fingers as you rub it- it should now look like crumb
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   2.
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   Starting with the pastry crumb - we'll use the 2 tablespoons on cold water; For plain pastry add 1 tablespoon of water and start stirring as it comes together if it looks a bit dry add the other tablespoon and mix until it forms a ball.
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    Wrap in cling wrap.
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    Refrigerate until needed
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    3.
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    Starting with the pastry crumb - Add the extra butter and sugar; Use a spoon to gently mix in until it just comes together then use your fingers to softly bring it together into a ball.
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    Press this into a 6-8 inch cake tin.
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    Bake at 160 degrees C for 40 minutes.
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    Remove from oven and allow to cool completely in the tin.
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    Congratulations you have now made Shortbread.
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    4.Starting with the pastry crumb - Add the extra sugar; Stir through the crumbs.
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    You now have crumble topping
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    Starting with the pastry crumb - Add the sugar and water; Stir through the pastry crumb then add the water and keep stirring until the mixture comes together and forms a ball.
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    Wrap in cling wrap and refrigerate until needed.
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    This is sweet pastry
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    Ok start with base pastry crumb into that toss a mix of grated cheddar or other yellow tasty cheese and grated onion (you can do these together in a food processor) you want about 6 ounces in total.
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    Combine these - no water should be needed - just stir around with your hand and it should all start coming together with the dampness of onion juices.
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    Bring together into a ball then cling wrap.
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    Rest the cling wrapped, pastry in the refrigerator.
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    This pastry is ideal for quiches and savoury flans.
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    Now let's play with this a bit:
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    Starting with the pastry crumb - and the water; Add 1oz more butter to start so you have a softer dough and 1/2 tsp more salt.
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    After adding your cheese and onion turn into a lightly floured board and briefly knead as if a dough adding a little more flour if it becomes sticky.
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    Wrap and refrigerate overnight.
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    Next day, first leave 4oz extra butter soften.
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    Remove pastry from fridge and shape into a rectangle on a floured board roll out into a 12x6 rectangle.
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    Using a round tipped knife take a tipful of butter and dab in the upper left course, take another tipful and dab next to it about an inch apart.
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    Continue working from left to right, saving butter every inch or so.
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    You should bite have a lineful of dabs.
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    Starting under your first dab make a second line under the first all the way along.
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    Then a third line and a fourth etc until the whole rectangle is filled with butter dabs.
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    Fold right side into the middle and left side into the middle.
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    Now start another line of dabs across these bare s
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    Completely divert from this recipe for a second - place 2 cups of water into a saucepan and bring to the boil.
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    Add 4oz of butter and allow it to melt.
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    Remove from heat and beat in 1 cup of flour to form a ball.
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    Let it rest for 10 minutes.
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    In a bowl beat 3 eggs.
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    Add the beaten egg to the doughball little at a time, beating hard each time to form a paste.
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    Put small spoonfuls on to a baking tray lined with greaseproof paper or use a piping bag to poor small whirls.
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    Bake at 200 degrees C for about 10 - 15 minutes - each oven is different and we all make different size balls.
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    When they come out pierce their sides with a toothpick to let the steam out.
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    Fill with cream and dip in chocolate or cream cheese with strawberry jam or something savoury its up to you!
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    Now you know how to make choux pastry
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    There will be more.......