Oil substitution for butter in pastry recipe
I have just made a pastie in a pie dish using S.Burt's recipe Can I substitute olive oil for butter/shortening in pie crust?. It was really delicious but has no strength. I used rice oil and lite milk and did not rest the pastry. I used plain all purpose 9.7% protein flour. Can anyone advise how to get a stronger pastry so that the pastie is contained by the pastry and doesn't need a pie dish?
Best Answer
Traditional Cornish Pasty pastry is made with 1 part strong bread flour, 1/4 part each of butter and lard, about 1/3 part water, and about 1% of the flour's weight in salt. The pastry is worked quite hard, almost like a bread dough, and left to rest for a good hour. The resulting pastry is leathery enough to withstand a miner's pocket, faintly crisp on the outside, (with an egg-wash), and slightly gooey where it meets the filling ingredients, which are introduced raw, and cooked in the pastry.
Doing the sums, that's about 450g of fat to a kilo of flour,and 380g of water. Bread flour is 12-15% protein, higher than yours. The stronger your flour mixture, the more pliable the result.. the more oil, the more prone to crumbling (pure oil> shortbread.. pure water>something like a salt crust which it might take a hammer to break)
If I was experimenting with oils, I would combine the oil with the flour first, (probably in a food processor - it doesn't matter if it's overworked) and introduce the water slowly, until a coherent ball is formed, bearing in mind the paste will become more pliable after resting.
For a Cornish Pasty, the paste is rolled quite thick, about 5mm, cut with a dinner-plate as a guide, back half flopped over the pin to be filled, then folded over, and crimped.
Forgive me if I've misunderstood what you mean by 'Pasty' .. but then, I come from that part of the world.. :) But it might, anyway, be an informative parallel to the kind of pasty you're aiming for.
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Can you substitute oil for butter in pastry?
There is not really a hard and fast rule to the right amount of oil to replace butter, but you can typically use about three-quarters of the amount of butter that is called for in the recipe. For instance, if the recipe calls for 10 tablespoons of butter, you can use about 7 1/2 tablespoons of oil.What can I use instead of butter for pastry?
8 Substitutes for Butter in Cookies and Other Baked Goods- Margarine. Margarine is possibly the most-used butter substitute for baking cookies, cakes, doughnuts or just about anything else for that matter. ...
- Shortening. ...
- Olive & Vegetable Oil. ...
- Coconut Oil. ...
- Pumpkin Puree. ...
- Applesauce. ...
- Greek Yogurt. ...
- Bananas.
Can I use oil instead of butter in baking?
Substitute 3/4 of the melted butter in a recipe with oil. Because butter is about 80 percent fat and 20 percent water, and oil is 100 percent fat, when substituting oil for melted butter in baking recipes it is a good idea to use a little less oil, about 3/4 to 7/8 the amount of butter.How do I convert butter to oil for baking?
Simply use an oil to butter ratio of 3 : 4. This means that for every three parts of oil (e.g., three tablespoons), you need to take four exact parts of butter (4 tablespoons in our example). That's it!Can You Substitute Oil for Butter In a Baking Recipe?
More answers regarding oil substitution for butter in pastry recipe
Answer 2
Mix only the milk with some of the flour and knead like making a bread dough. Next, roll the dough ito a flat sheet.
Mix the rest of the flour with the oil and spread the mixture on the sheet. Roll up the sheet like a jelly roll and then into a coil. Roll flat the coil and use it as your pastry for foldovers or empanadas.
This link will demonstrate in detail: Huaiyang Chinese Pastry
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Images: Katerina Holmes, Katerina Holmes, Klaus Nielsen, Katerina Holmes