I make mine in a cement mixer, I find however you have to multiply the recipe by 40 and have an enormous freezer to store the finished product, it makes a magic pie, though. An important tip is, if the cement mixer isn't cleaned properly then it has that slightly crunchy sand texture and sticks to the top of your mouth when eaten. I also add the water using a hose and instead of Butter I use cement, as flour is so expensive, I have started using fine river sand instead , in fact, I used this exact recipe to build a wall and my god not only is it strong and hard wearing it tasted bloody good too.
You are the one! This is the type of "cook" I've been looking for all my life and I thought I still had not found what I was looking for. There you are!
Think for a second. He won't give you machine-like measurements because you are not a machine. Just do as he says, grab some salt with your fingers, boom a pinch. Just under is not too far. But it could even be 99. Relax and try a few times and never expect it to be perfect first try that's not how this works
water in pastry is a dangerous thing.... you can't have exact measurements because air moisture change and room temperature affects how the pastry will take water. That is why "just under" the most you will ever need is 100ml
I dont mean to be off topic but does someone know a trick to log back into an Instagram account..? I somehow lost the account password. I would appreciate any assistance you can give me
I was marked down in school cookery classes years ago because the teacher thought I'd rubbed in the fat too much. I never forgot this and never really enjoyed making pastry for 30 odd years. Now I can follow this recipe without fear, and thank god there is no Trex. I no longer believe the saturated fats myths and I want my fat with vitamins in it - a nice yellow butter from grass fed cows. I'll be marking this recipe in my favourites and when I have something to make a pie with, I'm going to beat my fear.
Ah Trex. Yep. That's what we used in school when we made Cornish Pasties. Used Trex as the fat. That was in year 2. I'm 19 now and I don't even know if you can still buy it!
Wow it's been a long time already since I made this. I think it should be around 20-30 mins if I'm not mistaken..or if it's light golden (not dark golden), then it should be okay.
That's what makes him such an amazing cook, and great to put on TV. He's so freakishly energetic, its downright contagious. It makes you want to get off your seat and go cook some food. Barring that, go eat some food. Either way benefits his industry.
It doesn't ruin the texture. Basically the warmer the butter, the shorter the texture of the crust. If your butter is cold and about the size of nickels in the mixture, you will have a flaky crust. If the butter is around pea size in the crust, it will be mealy. A warm butter mixture will make a shortbread crust.
This is how you make TV cookery shows today. Have the chef moving at top speed, then tell the cameraman to move twice as fast. The purpose of this is to make sure the viewer can't see anything. 00:30 How much is "a pinch of salt"? Half a teaspoon, a whole teaspoon, or two, or three? The cameraman makes sure you never find out.
get a bowl of salt - put your thumb and forefinger in - get a pinch - shake off excess or if you have a salt shaker: few shakes of of the bottle or if you want to get technical: 1/8 teaspoon
After seeing how-to videos (which are more like demonstrations of what NOT to do) of amateurs hacking away at chickens, elegance is the best word to describe his quick, precise effortless gestures. : D
I have always made my pastry by hand. The secret is to keep hands cold by running them under the cold water tap. Handle as little as possible and let the pastry relax in the fridge for 20 minutes. Good pastry should melt in your mouth with no chewy bite to it..
yeah you can used shortcrust to make puff pastry basically to make it puff pastry is to get air inbetween the layers of shortcrust pastry, so when you are rolling the pastry out (after you've made it) fold it in half and roll flat, repeat the process as many times as you like to create the multi layers of pastry and it'll puff up as it cooks. Hope this helps :)
I agree FM897. I used to think he was a bit of a bully. But like you said, it's more of a passion for the food and the process of making it when he's with others who don't that gets him riled. He inspires others to cook.
I measure 7 ozs. of plain flour, 1oz of icing sugar, 4 ozs of butter, a tiny bit of cinammon, allspice, and nutmeg and bind it with milk. It works very well for me.
I know it's an old video, but the amount of people bashing him in the comments is unreal! He's the #1 chef if the entire world, and you want to criticize him? What the heck?!?
My thoughts too. How to make shortcrut pastry: find a smooth surface preferably glass, sprinkle the crumbs, take a razor blade and finely chop until you have a fine powder. Take a rolled up bank note and snort till your septum collapses. Finaly take equal weights of flour and butter.........making sure you maintain the Saint Vitus Dance all the while, chuck into a blender and voila! If you want sweetness add caster sugar.
@amandamichelgarcia it might vary according to room humidity and barometric pressure. this is why mass is a much better way to prescribe flour than volume (spoons, tablespoons, cups, etc.)
cloudydaez Short crust can be baked anywhere from 350 F to 425 F depending on the recipe. Most pies are 350 F The directions are meant to be a quick refresher on how to make the dough you should already have a recipe in mind.
Can i do this in a blender blender or does it have to be a food processor blender? Can someone convert this to me from grams to ounces and tablespoons?
I will try this one..just did another one from some one else and they said 2 table spoons of water to 200g flour but it was so dry and it was just a mess lol it was not soft at all..i ended up puttung it in the bin and giving up...lol..
Yeah, it's kind of like shredding the butter/margrine through the flour. When I said pea size clumps of butter, I of course meant pea size clumps of butter/flour. When you roll it into a ball, do you put it in cling wrap and then flatten it out a bit before cooling? Helps if you make sure there are no cracks in the ball by flattening it in plastic so it holds together, then any cracks that you see through the plastic, press them back together before chilling.
I adore this man. His appreciation and respect for the ingredients and passion for cooking is so infectious. He is a true artist.
Are you still alive?
I make mine in a cement mixer, I find however you have to multiply the recipe by 40 and have an enormous freezer to store the finished product, it makes a magic pie, though. An important tip is, if the cement mixer isn't cleaned properly then it has that slightly crunchy sand texture and sticks to the top of your mouth when eaten. I also add the water using a hose and instead of Butter I use cement, as flour is so expensive, I have started using fine river sand instead , in fact, I used this exact recipe to build a wall and my god not only is it strong and hard wearing it tasted bloody good too.
lol
kingsley morrison I laughed so hard at this
too good...
Can you deliver??
You are the one! This is the type of "cook" I've been looking for all my life and I thought I still had not found what I was looking for. There you are!
I love how he says it's like chemistry.. with exact measurements... a "pinch of salt" and "just under" 100ml of water.. how far is just under??
he said "if you're feeling adventurous" in the beginning though. 85ml is just under fyi :)
99.99999999999ml
till it comes together. once you can squeeze it into a ball and it does fall apart.
Think for a second. He won't give you machine-like measurements because you are not a machine. Just do as he says, grab some salt with your fingers, boom a pinch. Just under is not too far. But it could even be 99. Relax and try a few times and never expect it to be perfect first try that's not how this works
water in pastry is a dangerous thing.... you can't have exact measurements because air moisture change and room temperature affects how the pastry will take water. That is why "just under" the most you will ever need is 100ml
they always seem to have an empty shelf in their fridge which happily accommodate a large bowl. ive got jars of mayo and left overs
I dont mean to be off topic but does someone know a trick to log back into an Instagram account..?
I somehow lost the account password. I would appreciate any assistance you can give me
@Kelvin Patrick Instablaster :)
Thank you I've made shortcrust for years and it's always been hit and miss. Using your instructions it did turn lovely and light and delicious
I was marked down in school cookery classes years ago because the teacher thought I'd rubbed in the fat too much. I never forgot this and never really enjoyed making pastry for 30 odd years. Now I can follow this recipe without fear, and thank god there is no Trex. I no longer believe the saturated fats myths and I want my fat with vitamins in it - a nice yellow butter from grass fed cows. I'll be marking this recipe in my favourites and when I have something to make a pie with, I'm going to beat my fear.
Ah Trex. Yep. That's what we used in school when we made Cornish Pasties. Used Trex as the fat. That was in year 2. I'm 19 now and I don't even know if you can still buy it!
He is a great teacher. His demonstration on how to joint a chicken is equally elegant in its simplicity and straightforwardness. I'm a fan for life.
Wow I just tried his shortcrust pastry. Really flaky, buttery and delicious!
Wow it's been a long time already since I made this. I think it should be around 20-30 mins if I'm not mistaken..or if it's light golden (not dark golden), then it should be okay.
What kind of flour did you use?
❤ I CAN'T BELIEVE I WAS WATCHING OTHERS GO ON AND ON AND I COME HERE AND IT'S SO SIMPLE. THANK U MR. RAMSAY
ive donr this recipe loads of times and it comes out just great everytime. Thanks for the upload.
That's what makes him such an amazing cook, and great to put on TV. He's so freakishly energetic, its downright contagious. It makes you want to get off your seat and go cook some food. Barring that, go eat some food.
Either way benefits his industry.
He rolled it in big ball but that means it needs a lot of rolling out!
Make it into flat cake to chill so it needs minimum rolling out!
He looks like the UPS guy on MadTv! I've made pie dough/short crust dough a million times and I gotta say...I have never been so excited about it.
thesupermom1975 lol.
Great simple recipe Gordon. Thanks. I live in New Zealand.
It doesn't ruin the texture. Basically the warmer the butter, the shorter the texture of the crust. If your butter is cold and about the size of nickels in the mixture, you will have a flaky crust. If the butter is around pea size in the crust, it will be mealy. A warm butter mixture will make a shortbread crust.
This is how you make TV cookery shows today. Have the chef moving at top speed, then tell the cameraman to move twice as fast. The purpose of this is to make sure the viewer can't see anything. 00:30 How much is "a pinch of salt"? Half a teaspoon, a whole teaspoon, or two, or three? The cameraman makes sure you never find out.
get a bowl of salt - put your thumb and forefinger in - get a pinch - shake off excess
or if you have a salt shaker: few shakes of of the bottle
or if you want to get technical: 1/8 teaspoon
Wow, I've read some conspiracy theories on RUclips but
_"The Gordon Ramsay Shortcrust Pastry Conspiracy"_ ?
ketmaniac thats how we mums work cooking and a 1000 other tings at the same time!!
How does it need to relax 🤷🏽♀️
ketmaniac Dude Im a Chef. These are the best videos because I understand everything hes doing even when he doesnt show everything.
Always come back to the recipe it's the best one yet I do it all in the food processor though n comes out fine
he makes it look so unbelievably easy
This man is amazing, just once I wish he could cook for me :)
After seeing how-to videos (which are more like demonstrations of what NOT to do) of amateurs hacking away at chickens, elegance is the best word to describe his quick, precise effortless gestures. : D
I have always made my pastry by hand. The secret is to keep hands cold by running them under the cold water tap. Handle as little as possible and let the pastry relax in the fridge for 20 minutes. Good pastry should melt in your mouth with no chewy bite to it..
I like the way he cooks he’s awesome
I love him!! :D
He moves around like he´s peeing himself lol.
Gina Moncada Lmao.
yeah you can used shortcrust to make puff pastry basically to make it puff pastry is to get air inbetween the layers of shortcrust pastry, so when you are rolling the pastry out (after you've made it) fold it in half and roll flat, repeat the process as many times as you like to create the multi layers of pastry and it'll puff up as it cooks. Hope this helps :)
my pork pies turned out well, using this method! thank you mr ramsay, for share'ing :-)
200g butter
400g flour
Pinch of salt
100ml water
I agree FM897. I used to think he was a bit of a bully. But like you said, it's more of a passion for the food and the process of making it when he's with others who don't that gets him riled. He inspires others to cook.
200g cold butter
400g flour
Just under 109mL cold water
done it.........came out just perfect... recommend it anytime
Delicious!! I tried that out! Amazing
I love this guy...
He's just amazing...
Nicely done Chef
🤣😉✌💪
Half the country's Mums do this as good as him every week.
It's shortcrust pastry, not some time-travel dough for tigers.
God, I love him. I've watched this video three times today for my three different pies. LOL
I measure 7 ozs. of plain flour, 1oz of icing sugar, 4 ozs of butter, a tiny bit of cinammon, allspice, and nutmeg and bind it with milk. It works very well for me.
Amazing recipe highly recommended
Lol he always dances around like he has to pee, but he's so awesome :)
What has all this stressing (including the camera) to do with making shortcrust pastry? Do we really need to be in such a frantic hurry?
I know it's an old video, but the amount of people bashing him in the comments is unreal! He's the #1 chef if the entire world, and you want to criticize him? What the heck?!?
Thank you mr ramsiy I look so many recipes your one is BEST thank
Beautiful recipe perfect 👍❤
That is the way they taught us to make short crust pastry back at school in the 70's and 80's. ;)
yes it does work i made it last night and it makes delicious pastry!!
I was going to make a clever "high on drugs" joke....but then I read the comments.
Mmmmm.....definitely edible. The pastry dough looks good too! ; )
Become your own Gordon by glugging 20 cups of coffee
"We're gonna put this in a blender"
Puts it in a processor.
Love Gordon ❤️ everyone it’s plain flour for the shortcrust dough cx
IT'S FOOKING RAWWWWW
Pastry generally is raw until you cook it. 😜🤭
luv it!!!..looks easy..gona try this out!!
Basic and fab recipe x thanks
My thoughts too. How to make shortcrut pastry: find a smooth surface preferably glass, sprinkle the crumbs, take a razor blade and finely chop until you have a fine powder. Take a rolled up bank note and snort till your septum collapses. Finaly take equal weights of flour and butter.........making sure you maintain the Saint Vitus Dance all the while, chuck into a blender and voila! If you want sweetness add caster sugar.
That's a rare moment where I actually appreciate a low resolution. I even switched to 144p, tbh... 😅
This man is a comedian.
I was waiting for him to put boxing gloves on and punch me
I just love Gordon Ramsay :)
does he really need the bathroom or something lol
amy mcconnoran he has ADHD
Leraye Atwood how do you know this lol
amy mcconnoran lol
the hopping makes it more intereseting :)
We use a pastry cutter. I think the food processor's friction also heats the butter, but I'll give it a go next time :D
Hi. What r the ingredients in cups for the crust. Thnx A lot
I salute you, easy and wow thanks
When u accidentally overdose on ya pre-workout !!
I think Gordon wants to go "wee wee's"! :
@amandamichelgarcia it might vary according to room humidity and barometric pressure. this is why mass is a much better way to prescribe flour than volume (spoons, tablespoons, cups, etc.)
I love Gordon Ramsay :)
I think this guy is on EEEES he never stops bloody jumping lol
Love you chef Ramsay ;) respect
Gordon is thinkin': Fuck i must to pee!!!!
What is the recommended ratio of butter to flour I've heard 4/1 3/2/1 1 being water, and now 1/1 by Gordon
Is this what he uses for a beef welly?
Nice one! Gordan Ramsay's THE man!! ahha :D
thank you i need this for tmr
How long in the frig.....what temp to bake and for long?
He went through the directions like he was on speed
cloudydaez its like he can't wait to finish this "how to" video and go to the bathroom, hehehe. I like Ramsay, hes a cool guy :)
cloudydaez Short crust can be baked anywhere from 350 F to 425 F depending on the recipe. Most pies are 350 F
The directions are meant to be a quick refresher on how to make the dough you should already have a recipe in mind.
cloudydaez 30mins in the fridge.
Nice video
For 1 dough of about 350 g:
200 g of T55 flour (1 cup 1/2)
100 g butter
1/2 teaspoon of fine salt
1/2 glass of water (approximately 50 ml)
Why are we relaxing this pastry? I want to subject it to high heat as it surrounds a delicious filling.
@kyral210 its usually 2x the flour to water and enough water to bind it. Maybe the goodfood site is a typo...
I think someone needs to give Gordon a Xanax he looks like he’s about to have a heart attack
I successfully done this and it super easy
Nice recipe just made a fresh pie 🥧 dough and done a steak chilli pie
Better tell Mr Ramsay he got it wrong.. while ur telling him, I'll go hide under a counter lol
Makes it look so simple! I still managed to screw it up! Mine always looks like it needs more water, super dry. Booo!
It has to do with the humidity and elevation of where you live how much water you need
is this the pastry i can use for beef wellington?
Is this pastry the same as puff pastry - what you'd use for beef wellington - or is this for an apple pie?
Apple pie!😊
Hello Gordon dear
What flour do you use for this
Thanku
He struts around ..he's been making hard tac botty bungs.
200 g of butter. 400 g of flour. Pinch of salt. Use a blender. Use water to create dough.
I don't have a blender because I'm poor
Sometimes I wish there are tutorials that show alternatives in some process using bare hands
Best Chief in the world
there's something so attractive about him.
Can i do this in a blender blender or does it have to be a food processor blender? Can someone convert this to me from grams to ounces and tablespoons?
How long do we leave it in the fridge for?
what food processor does he use
a tip....wet your hands before mixing the dough with your hands. that should stop the dough from sticking to your fingers
DJRap999 omg
I will try this one..just did another one from some one else and they said 2 table spoons of water to 200g flour but it was so dry and it was just a mess lol it was not soft at all..i ended up puttung it in the bin and giving up...lol..
Jointing a chicken can be elegant? Awesome imagination! lol;)
plain or self raising flour ?
Yeah, it's kind of like shredding the butter/margrine through the flour. When I said pea size clumps of butter, I of course meant pea size clumps of butter/flour.
When you roll it into a ball, do you put it in cling wrap and then flatten it out a bit before cooling? Helps if you make sure there are no cracks in the ball by flattening it in plastic so it holds together, then any cracks that you see through the plastic, press them back together before chilling.
How long does it need to be in the fridge for?
he slam dunked the pastry ball back into the bowl, so that is what I shall do.
Yours is a unique one. There's a rush. Suddenly, it's over.
No egg?