[chrissie B]

does any one use this in their cooking ive just started and have found my pastry has improved vastly did some sausage rolls at the weekend and they were just how i used to make them way back but i lost my way but now im back scones no problem they have been transformed from small frizbys to lightand tasty scones lol
chrissie b

[tosca100]

Well, as a cook I shouldn't admit this, but I haven't made pastry for ages as you can buy decent pastry chilled. But lately the well known brand I have been using is horrible. I used to use Saxbys till they were taken over by the other one. After the soggy pastry on the pie I made yesterday I am thinking I will go back to making my own, and will be using trex as I am a veggie. Years ago i was famed for my pastry, in the days when I used half stork and half lard.

I'll let you know!

[Ma Lowe]

Yes I use trex for my pastry I find it is nicer than using lard. I also use it when making my sugar flowers.

[chrissie B]

i found my pastry much lighter and my family noticed  which is allways nice
chrissie b

[GrannieAnnie]

Must admit, I haven't used Trex for ages, but do sometimes still use butter/lard or block stork/lard.  Must go back to it I think!  Thanks Chrissie!

Another thing I saw in a recipe a few years back for lighter pastry, especially when making sausage rolls or mince pies, was to replace 1oz in every 12 of flour with cornflour.  It made my mincepies, so soft and yummy.

[chrissie B]

yes ive seen that too , trex has its own site with loads of recipies on it did some scones from it they were great as mine ae like mini frizbees lol
chrissie b

[Trillium]

What is Trex?

I take it that it's not the alternative decking that we get in North America? 

[mumofstig]

It's vegetable shortening 

[tosca100]

Thanks Chrissie!

Made a batch of pastry today, half butter, half trex, and I feel thoroughly ashamed of myself for getting into the habit of using ready-made! And I'm supposed to be a cook!!! Disgraceful. I knew when Saxby's was taken over the recipe would change, and it did, and the texture was wrong. But I still used it.

Anyway, made a leek and herb quiche, and an apple pie with the trimmings. Lovely to see the imperfections of home made again.

[Trillium]

What was your dough recipe, if you don't mind sharing?

[GrannieAnnie]

I don't make apple pie anymore, as Brian doesn't like cooked apple or any other fruit cooked.  My girls used to love my apple pies!

But my Dad's pastry was to die for!!!

Looks lovely Tosca!!

[tosca100]

What was your dough recipe, if you don't mind sharing?

12oz flour
3oz trex
3oz butter
pinch of salt
water to bind

Just had a piece of quiche and the pastry is still light and crisp and tasty after being in the fridge. I feel so stupid for buying it for so long.

[chrissie B]

that quiche looks sooooooooo tasty and the pie too i can smell it from here  .
i tryed some ready made when i first got back as i didnt have any shopping in and everyone came for tea on our first night did chicken pie but it didnt feel like my pie if you know wht i mean
congratulations on your pastry whats next.
chrissie b

[tosca100]

Thanks Chrissie. Off to Crete for the first time on Tuesday, not staying in a resort, so hoping to get a taste of real Cretan food so I can try to re-create it when I get back.

[mumofstig]

Make sure you buy some olive oil, rigani (oregano) and honey - the Cretan stuff is the best...the bees knees in fact