Pat In Pan Pastry Recipes

PATE A CHOUX

Steps:

• Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.

PAT-IN-PAN PASTRY

Steps:

• In a medium bowl, stir the flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
• Gather the pastry into a ball. Press in the bottom and up the side of a 9-inch glass pie plate; flute. Unbaked Pie Crust: Fill and bake as directed in the pie recipe. Baked Pie Crust: Heat the oven to 475°F. Prick the bottom and side of the pastry thoroughly with a fork. Bake 10 to 12 minutes or until light brown. Cool completely on a cooling rack, about 30 minutes. Fill as directed in the pie recipe.

PAT IN PAN PIE CRUST

Steps:

• Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended.
• In a measuring cup, combine the oil and milk and beat with a fork until creamy.
• Pour all at once over flour mixture.
• Mix with a fork until the flour mixture is completely moistened.
• Pat the dough with your fingers, first up the sides of the plate, then across the bottom.
• Flute the edges.
• Shell is now ready to be filled.
• If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425.
• Prick the pastry with a fork and bake 15 minute.

PAT-IN-THE-PAN PIE CRUST

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into flour mixture (dough will be sticky). Press onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 375° for 8-10 minutes or until set. Cool on a wire rack. Fill as desired. , If baking the filling, cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. ,

AUNT ANNA'S PAN PASTY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix ground beef, potatoes, carrots, onion, rutabaga, water, salt, and pepper together in a casserole dish; top with butter. Cover dish with an oven-safe cover or aluminum foil.
• Bake in the preheated oven for 30 minutes; stir and add more water if needed. Continue baking until vegetables are tender, about 1 more hour.

PAT-IN-THE-PAN SHORTBREAD CRUST

Steps:

• Mix the flour, sugar, and salt together. Using your hands, a food processor, a pastry cutter, or two knives, work/cut the butter into the dry ingredients. The mixture should look like cornmeal with a few larger lumps of butter.
• Break up the egg yolk with a fork and add to the flour/butter mixture. Pulse for a few seconds at a time if using a food processor, or if making by hand, stir with the fork until the dough comes together in a ball. You may need to add a little cream at this point if it's too dry.
• Don't overwork the dough-it will become tough. Cover the bowl and place it in the fridge to chill for about 20 minutes.
• Pat the crust into a 9″ or 10″ pie or tart plate. Prick all over with a fork and chill for an additional 20 to 30 minutes.
• Preheat oven to 400°F. Bake the crust for 15 minutes, or until it starts to become lightly golden.
• Remove from oven and brush the inside with the beaten egg white. Return to the oven and finish baking until crust is golden, about 5-10 minutes more.