Recently, it occured to me that I seem to have some weird connection with P words.
-I have a ‘thing’ for certain words. Pony, for example.
-A good friend of mine from high school used to call me Penfold (from Danger Mouse). Apparently I look like Penfold!
-My sister and I grew up reading (but never watching) the Flumps. I had a homemade version of Pootle which I loved to death (his, not mine). B calls me Pootle sometimes. Apparently I also look like Pootle. If you combine Penfold and Pootle, you get Poofold! Hopefully I don’t look like anything called Poofold.
-I also love Pastry. Drape anything in pastry and I’ll probably eat it. Except Poofold. Inspired by Matt’s Partridge Pasties, I made Pastie versions of our curried chicken and Potato Pie dinner the other day. It was a Pleasant Pow! to the tastebuds.
-Thanks to B, I am now addicted to watching English Premier League football. That doesn’t quite start with P but I can make it : Penglish Premier Pleague Pootball!
Ok, that’s enough silliness now…
Creme fraiche pastry :
(This is my favourite standby pastry. It’s quick and easy to put together, and the end result is wonderfully tender, flaky and flavoursome. If you don’t have creme fraiche, sour cream works just as well (although it has to be said, cooking with creme fraiche is a pleasure unto itself). The recipe comes from Christine Manfield’s book, Spice. Use it for pithivier-style pies (she has a five-spice duck and shiitake mushroom pie in her book) or pasties. She doesn’t recommend it for use as a tart case because of how short the pastry is).
125g cold unsalted butter
200g plain flour
1/2 teaspoon sea salt
125g creme fraiche
Chill bowl and blade of a food processor in refrigerator. Chop butter into chunks and, while still cold, blend with flour and salt in food processor until mixture resembles breadcrumbs. Add creme fraiche and pulse until just incorporated. Don’t overwork dough at thisstage or pastry will be difficult to handle with rolling. Form pastry into a ball by hand, then wrap in plastic film and refrigerate for 2 hours.
Roll and cut pastry as required. Keep pastry as cool as possible when working with it – you may need to return it to the refrigerator as you roll and cut.
To bake, preheat oven to 220’C and bake until golden.