Hiya! I have just send out the updated recipe. I AM SO SORRY!!! I halved the large quantity of pastry but somehow forgot to halve the flour amounts. It must have been so dry!!! I owe you pastry, I'm so sorry and thanks for flagging to me.
Ha! Don’t be daft!! No problemo! Let’s see what we end up with... currently in the fridge waiting to be decorated. As I was ‘mid - bake’ I added 2tbsp milk.... let’s see what weird hybrid come of it! :)
Must be sooo easy to make a tiny mistake with the amount of detail and content you provide - thanks for the update! :)
I decided at the very last min to change to halve the recipe so people wouldn't have too much leftover, but obviously I got distracted at the flour quantity haha. BUT YESSS to your pastry prowess and fixing it as ya went!
How generous you are Nicola, love, reading your posts. I gather you must have gone to culinary school as you are so knowledgeable about ingredients and how they work. One of our granddaughters is doing a Food Technology course at Uni, as well as business studies, but she must have something else as well as the other day she said she thought she might like to become a Dietician. Who knows, she still has another three years to go.
Hi Nicola, do you use the jumbo oats as they are or do you need to blitz them up? I'm excited to try this pastry recipe as I love pastry with ground almonds but in my workplace we are nut free 😭 (I know, it kills me!) xx
This recipe is banging. I don't think I've ever made such a good pastry base! Question - can you adapt the sweet pastry recipe for savoury i.e. for quiches?
Also Nicola, my pasty dough seems too dry to roll out. Should I add in some more liquid do you think?
Oh no!! I’ve just checked the recipe and I didn’t halve the flour and oats amount. The recipe is wrong I’m so sorry!!! I’m updating it now.
Hiya! I have just send out the updated recipe. I AM SO SORRY!!! I halved the large quantity of pastry but somehow forgot to halve the flour amounts. It must have been so dry!!! I owe you pastry, I'm so sorry and thanks for flagging to me.
Ha! Don’t be daft!! No problemo! Let’s see what we end up with... currently in the fridge waiting to be decorated. As I was ‘mid - bake’ I added 2tbsp milk.... let’s see what weird hybrid come of it! :)
Must be sooo easy to make a tiny mistake with the amount of detail and content you provide - thanks for the update! :)
I decided at the very last min to change to halve the recipe so people wouldn't have too much leftover, but obviously I got distracted at the flour quantity haha. BUT YESSS to your pastry prowess and fixing it as ya went!
Hey Nicola!
Can I ask roughly the size of your tart rings??
Any chance you’ll share the names of your Mallorca recommendations? Heading there in September and would love some suggestions!
Wow!!
How generous you are Nicola, love, reading your posts. I gather you must have gone to culinary school as you are so knowledgeable about ingredients and how they work. One of our granddaughters is doing a Food Technology course at Uni, as well as business studies, but she must have something else as well as the other day she said she thought she might like to become a Dietician. Who knows, she still has another three years to go.
Hi Nicola, do you use the jumbo oats as they are or do you need to blitz them up? I'm excited to try this pastry recipe as I love pastry with ground almonds but in my workplace we are nut free 😭 (I know, it kills me!) xx
This recipe is banging. I don't think I've ever made such a good pastry base! Question - can you adapt the sweet pastry recipe for savoury i.e. for quiches?