My hands are warm too but I don't get a problem. Try using a pastry blender
- a thing with a loop of about 6 stiff wires that you push down into the
flour/fat mix to cut up the fat. Then handle it as little as possible
before rolling out. I find it works fine if you don't mess around with it;
just rest it for 20-30mins and then roll out only once (apart from
finishing up the "scraps"). Mind you, I'm only talking shortcrust - it's
the only pastry I make.
Good luck, Jane


--

Jane Gillett : j.gillett@higherstert.co.uk : Totnes, Devon.

'Pastry blender' - that's the term I was looking for in my earlier post!
'Metal-string thing' didn't sound right.

I'd be lost without mine.
--
Anne Chambers,
South Australia
anne dot chambers at bigpond dot com

In message <vi9q539o8fu7fkugkr79tr0pbt8a6u93s2@4ax.com>, The Reid
<dontuse@fellwalk.co.uk> writes


If the crumbs are warm, then the pastry is very short and difficult to
handle. Same when you use a food mixer for the crumbs. You can
counteract this by chilling the crumbs in the fridge for half an hour or
so before adding the water to make up. In any case, the rolled out
pastry, if used as a base for a flan or similar, needs to be chilled in
the pie-plate or flan ring before cooking or it will shrink.
--
June Hughes

And loves warm hands.

--
Posted via a free Usenet account from http://www.teranews.com

Of course one is bread and the other is pastry, whereas some here seem
to have them confused. Cold hands mean nothing to Pizza, nor warm ones,
really. Bread likes human parts whereas pastry doesn't.

--
Posted via a free Usenet account from http://www.teranews.com

The message <5c4p7cF2v83ddU3@mid.individual.net>
from Anne Chambers <anne@privacy.net> contains these words:

I agree. Pyrex used to make a hollow glass rolling pin with rubber
ends, which you could fill with ice-cubes for cold-rolling pastry. We
had one as a wedding present. TBH the glass was a bit too sticky and I
reverted to wooden pin, but I still use fat straight from the fridge;
and run the tap really cold, drop ice-cubes in the pastry water to
chill it.

My mother used to make and roll her fantastic pastry on a cold marble
worktop.

Janet.

The message <ufqdnWbcHcfmPsHbnZ2dnUVZ8tqinZ2d@bt.com>
from Dave <davenpat@btopenworld.com> contains these words:


Your hands aren't meant to be mauling pastry. Just use the very tips
of the fingers, and be quick.

I make a complete mess of it. And I think that at

Get away. Our kids used to make individual-sized pizzas by hand
when they were at nursery school. Try the Delia quick pizza recipe; it's
not very authentic but it's child's play and a whole lot better than any
instant packet mix.

Janet

The message <465d503b$0$28879$88260bb3@free.teranews.com>
from Giusi <decobabe@gmail.com> contains these words:

Oh.

In Britain, "parts" is a slightly oldfashioned term for the groin.

Janet.

I thought to post "sausage roll?" but didnt.
--
Mike Reid
Cutty Sark appeal"http://www.cuttysark.org.uk"
email me at "http://www.fellwalk.co.uk"

Janet,!!! it's the water, I swear it is!!!

I have freezing cold hands, feet and bottom and I still can't make
pastry.

Judith