Re: Buffalo sauce recipe question

OK ... I'd use a little more than half fat to flour, so it was VERY 'short' and use water, sparingly, to mix (avoided milk or eggs because so many people were watching colesterol etc).

Rolling it out as thinly as possible makes it kind of melt in the mouth, but it's not easy with the consistency.

Re: Buffalo sauce recipe question

And what would you use that pastry for Rachel ?
Sweet or savoury ? tarts or pies ?

Re: Buffalo sauce recipe question

yes

tarts, pies, sweet, savoury ... wotever


Some people would add sugar (or similar) for sweet stuff but ... yuk ... and who needs extra calories ?

The trick is to make it 'short' and roll thinly


I suspect you are about to go for the jugular !

Re: Buffalo sauce recipe question

I try to make my pastry fit the pie, usually the opposite of short with added sugar for fruit pies and generously salted for savoury pies.
I make hot-water pastry for meat pies, and would only use the kind of short pastry that you use for sweet tart bases.

Re: Buffalo sauce recipe question

Hope this link helps CC

https://www.youtube.com/watch?v=CG0mlBiaQpw

Re: Buffalo sauce recipe question

Sounds good ...

I have avoided extra salt for years. An aunt had kidney disease.

Re: Buffalo sauce recipe question

Coming back to 'buffalo sauce'
It is just barbecue sauce with chilli added.
I never measure anything

Tomato ketchup
Soy sauce
Honey or sugar
garlic purée
English mustard
Salt, pepper and vinegar
Chilli powder plus one birdseye chilli finely chopped

Re: Buffalo sauce recipe question

Salt AND soy sauce ?

Re: Buffalo sauce recipe question

Yes very definitely !

Re: Buffalo sauce recipe question

Ooooh! Thanks Leeeeeeee I bet you'd enjoy that too.