It
may seem a bit of a faff but I'd recommend weighing both your pastry
and your filling, you don't have to be obsessive about it – an
“ish” will do.
As
a guide you'll have 1lb 13oz or 840g of pastry – divide into four
weighing approximately 7oz ish/210g each. Place each portion on a
sheet of cling film, gather and wrap, moulding into a ball shape.
Bag all four and fridge.
Treat
your filling in the same way. It's much easier to deal with the
filling when it has cooled – it won't interfere with your pastry
and you won't scald your hands! You should have 1.346g of filling,
divide into four portions of 11½oz ish/ 336g each, cling film and
mould in the same way as the pastry.
Here's
a couple of photos :
By
weighing, wrapping and moulding your pasties are of a similar size so
no arguments!
Now
for assembly and crimping.
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