Almond Pastry

150g plain flour
pinch of salt
40g caster sugar
50g ground almonds
90g butter, cubed
few drops of vanilla essence
1 egg, beaten

Sift the flour, salt and sugar into a bowl, then mix in the ground almonds. Rub in the butter until the mixture resembles fine breadcrumbs.
Make a well in the centre, add the vanilla and the beaten egg. Mix together with a round-bladed knife to form a dough.
Turn on to a lightly floured surface and knead for a few seconds until smooth.
Wrap the pastry and cill for 30-40 minutes until firm.
Note: This is a very soft pastry and must be chilled well before using.
Cream Cheese Pastry
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4 ounces unsalted butter, room temperature
4 ounces cream cheese, room temperature
¼ cup heavy cream
1 ½ cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
½ teaspoon coarse salt

Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.
Maggie's Pastry
250 g flour
200 g unsalted butter, very cold
125 ml sour cream
100 g Sour Cream
200 g Flour
160 g Butter
150 g Sour Cream
300 g Flour
240 g Butter
200 g Sour Cream
400 Flour
320 g Butter
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Chop the cold butter and put it in a food processor bowl with the flour. Pulse this mixture until the butter resembles chunks the size of olives. Add the sour cream and pulse again until 'just' incorporated. The mixture does not have to be perfectly smooth and uniform. Turn onto a well-floured, cool surface and roll the dough into a rectangle. cover and leave to rest in the fridge for 20 minutes. Roll into the desired shape. Rest again in the fridge. Bake.
Paté Brisé

For a Savoury Pastry
160 grams softened butter
1 Free Range Egg
Pinch Sugar
Quarter Teaspoon Salt
1 Tablespoon Milk
250 Grams Plain Flour, sifted

Place butter, egg, sugar, salt and milk in a food processor and blend until it looks rather like scrambled eggs. Then add the flour and blend again until a ball forms. Turn out on a work surface, lightly knead once to form a ball then wrap in cling film and place in the refrigerator for about an hour to rest.
Remove from the refrigerator and let sit at room temperature for about 15 minutes, and roll out onto a floured work surface, then place into your pastry tart case, lightly pressing into the edges. Fill in any broken pastry gaps with a dot or two of extra pastry. Place back in the refrigerator for about 30 minutes.
Bake blind in a 180º oven for about 20-25 minutes.

For a Sweet Pastry
170g butter
85g Chelsea White Sugar
1 small egg
½ tsp vanilla extract
Zest of ½ lemon
260g flour

1. Beat the butter and sugar
2. Add the egg, vanilla and lemon zest.
3. Add the flour and mix to a paste.
4. Rest for 30 minutes in the fridge before using.
Ruff Puff Pastry

500 grams flour
500 grams unsalted butter
1 tablespoon salt
250 mls water

Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
Repeat folding again until you have done a total of four folds in all.
Sweet Shortcrust

200 Grams Butter
500 Grams Flour
200 Grams Icing Sugar
2 Eggs
½ Tsp Salt

Chill the Butter, and cut into Cubes.
Put all Dry Ingredients into Food Processor, and Pulse to mix
Add Butter and Pulse till it resembles fine sand, but do not over mix.
Add Eggs, then pulse until combined.
Unconventional Ruff Puff Pastry

200 Grams Self Rising Flour
100 Grams Butter
100 Mls Milk
10 mls Lemon Juice


300 Grams Self Rising Flour
150 Grams Butter
150 Mls Milk
15 Mls Lemon Juice


Cut 100 Grams of the butter into small quarter inch cubes, and ensure they are well chilled.
Add the lemon juice to the milk, which will sour it. It will curdle and this is normal.
Add butter into flour, then tip in the soured milk.
Process until just combined. The butter will still be in chunks and the dough only just combined.
Tip onto bench and form into a ball. Chill for 20 minutes.
Remove from fridge, and roll out into a desired shape.

This is an unconventional pastry but it works. Most important is not to over process the dough, and the butter should be in chunks.