*Intro music* JAMIE>>Hello lovely people! Let’s make the beautiful thing that is homemade short crust sweet pastry. So good, so much better than anything you could buy. So, the basis of this recipe starts with half fat to flour. And that’s a principle that’s been used for hundreds of years. We’re going to use a little sieve to put 250g of flour. Then we have the butter and I’m just going to rub the butter and flour together but, before I do that I’m going to add some sugar That’s 100g of icing sugar. So, then I’ve got a vanilla pod here. The classic flavor. I’m just gonna squeeze this. You can always tell a good vanilla pod by it being sticky and sort of soft and gentle. [shouting] Hello Buds! That’s my little boy, Buddy. uhm, you alright mate? I’m making pastry, do you wanna help me? Cool, wash your hands. So I’m just going to run my knife down the pod like this. Scrape the inside out And there are literally thousands of little seeds. There, right? And it’s incredible. Look at this. Smell that. Guess what that is. Vuh! Vuh! BUDDY>>Vanilla! YAY! So if you can just get little knobs of butter and just squash it into the flour. Get a little handful. This is called rubbing. This is a rubbing method, ok? So Buds is the king of that. He’s going to do that. Add a little sea salt ok?Just a pinch. The salt is good to season the flour. And then what you can do is just a tiny gesture of lemon zest or any citrus. So, we don’t want to over-touch the pastry because the temperature of our hands is melting the butter. So we can stop now Buds, ok? Now I’m going to add a little swig of milk and I’m going to use the yolk of two eggs. The yolk is going to give you a richer, finer pastry. So I just use a fork now. You all right Buds? You watchin’ and learnin’? Kay, can you just move that around – keep it in the bowl. So Buddy, we’re going to make this pastry, to bake it blind. So look, I brought this pastry together I’m going to wrap this up in cling film So that goes in the fridge, about half an hour to an hour. Let it relax, let it chill. And then I’ll show ya how to roll it out. Ok, so, eh, the pastry has rested. Uhm, and it literally does rest. It allows the gluten in the flour to relax and become more flexible. And in that time, if you feel it Buds, it gets firmer. So this is all about lining the pastry mold. Dust a clean surface [with flour] You wanna get the pastry to a temperature that is kind of malleable. Get a rolling pin and give it a little whack. You’re just kind of extending it. You’re doing that initial bit of hard work. Give it an even push. And of course you can choose the thickness that you want. I’m gonna go about half a centimeter. Roll this up like that. Then I’m going to put the pastry down like this. Let that sag in, like that. We need to now bake this pastry shell blind. Just use this – if you just push this across Buds. Right, it’ll naturally cut the pastry. Good lad, we got there. So what we’ve got there is a really easy natural ending right? And it’s looking kinda pretty. This is a twelve inch mold. It’s got a removable bottom. BUDDY>>Giggles JAMIE>>Did I say bottom? BUDDY>>Yes JAMIE>>Oh God! I can’t believe I just said bottom! Should I say sorry? BUDDY>>No. JAMIE>>Ok, fair enough. Then what I’m gonna do is get this fork. Can you poke little holes like that? Around the bottom – not up the sides though. If you don’t do this, then sometimes the heat from the bottom of the oven can make the inside of the pastry case arc up. I’ll have him working in the restaurant soon. That is your prepared pastry case. You could freeze it. I’m going to use quality cling film that is heat proof. And what I use, is instead of baking beans I’m going to use baking rice. So I’m going to pour that in. Pat that down dude and let that go all the way up the side of the pastry. Really press it down. I’m just going to bring the sides in like that and we’re gonna bake this for about ten minutes. So baking blind means essentially cooking the pastry without color. Ok, so that’s going to go in the oven now for ten minutes. Let’s take it out. Now what’s happened here guys is, as you can see The pastry is in perfect condition. We just pop that back in for five minutes so the pastry is cooked, but it’s not gonna move and it’s not gonna shrink. Ok, so we’ve had five minutes and here is our pastry case. So there you go guys, that is the basic beautiful pastry case. WOO HOO! Look at that, absolutely fantastic although a little bit hot! There’s so much you can do with that. Hopefully you’ve got some good ideas of a good solid recipe. If you wanna see me cook an incredible dessert I’m gonna do a Maple Pecan Pie Click the “i” button up there..*snaps* Thank you buddy, say goodbye to the lovely people. BUDDY>>Bye. JAMIE>>Buh-bye.
I love the waY bUDDY WIPED HIS HAND ON HIS SHIRT.
''smell this'',oh sorry ,there goes the nose,little one
The recipe on the website says 1 large egg instead of 2 egg yolks, is there some kind of mistake or either way is fine?
I try it, just amazing, thank you
brilliant.. I'd love to try this
love jamies recipes!
4:45 LOL. so Jamie. You make everything looks so easy. thanks
cute
soggy bottom, a wet diaper
amazing!!!!!! you should have your children often on your demos x
cool. WASH YOUR HANDS!
😂😂😂 parents will be parents…
Jamie the one thing that's not clear in this vid is what it's suitable for? Like can it be used just cold as it is without further cooking or does it need to be filled then baked again? Or both? Looks great though and the videos are always funnier with Buddy in them. You should do another taste test with Gennaro DJ BBQ but have Buddy do it as well lol.
Nice to "meet" Buds! Gonna be a great chef some day….
You're son is adorable i'd love to see more video's of kids helping out! Surely if the kids can do it I can do it too haha
Hi Jamie! I don't know if this will get any response, but I was just wondering, can this be baked later along with the fillings?
OMG amazing chef, love you
Has anyone told you look like David Duchovny a.k.a Fox Mulder from The X-files? Because you do😂❤
where was the vanilla added?
Beautiful
Thank you so much for the tips
that kid is the star here, sorry Jamie
had no idea you could bake cling film?
jamie you got an incredible kitchen! love wooden vibe and cute little buddy Xx
You're an excellent chef, and a naturally great father. Your children are so lucky.
At 0:26 he says 4g butter. Not exactly inspiring confidence there Mr Oliver.
So cute
Its my first time watching your video and I totally enjoy it
Kind afraid he was gonna put his hands around the knife for the smell cause kids always want to grab everything
Awsome! Thanks for adding Fahrenheit to the video 😅
Im not an expert but i can guarantee that is not 4 grams of butter
That looks scrummy. Also you are both adorable together. Thanks for sharing the video and I intend to give it a go in my cornflake tart I’m making with one of my sons 😊
Your son is adorable! And I can’t wait to make this with my 4 year old she’s going to love this!
I love little Buds so cute😃
Beautiful
GIVE ME SOME OR I NUKE U
1:07 YOU SHOVED A KNIFE IN HIS FACE
thanks Jamie , you make cooking fun and easy
Oh lord! Isnt that kid adorableeee!!! God bless him he is so cute😍😍 i didnt even pay attention to the recipe😂😂😂 sorry…. 😅
Can I refrigerate the final pastry? Or is better to refrigerate the dough
4 oz is not 4 g. A single teaspoon is 4 g, and 4 oz is a little over 113 g.
Can't stop watchingThx bud
beautiful kid hope his a musician like daddy
love ur son helpin cookin
great way kids learn cook
the future chef or musician too
thanks helpin me cook this
Can I use this to make apple pie?
that's a good dad putting a knife to a kids face 1:08
Minor point jamie…at what stage do you add the milk? Breadcrumb or pea sizes crumb….boring but I've tried this 4 times now and all different results….thanks ….amateur baker
1.08 Cringe! Knives and small kids shouldn't be together!
Sir, I am vegetarian,plz suggest what we can use instead of using eggs
Awesome video, very inspiring. Question what bowl is that where you worked the dough? Thanks
i love your cooking ideas there so insperational
Get rid of the kid your are not really a chef your just a boring home cook
Jamie Oliver is the Male of Nigela Lawson
Thank you darling.m you are soo inspirational.
Los compré veremos si me resulta tan bien como ese!👍👍
plum jam and merengue
You said it wouldn't shrink. When you took it out of the oven you could see it had shrunk. Then, through the magic of editing, you presented another pastry case which hadn't shrunk, and pretended it was the original one. What a shitty thing to do.
AHHHHHHH roll his sleeves up.
Where can I get heat proof cling wrap can’t find any where
Bud is good
Great tips, thanks. Use gris paper – save the earth
Pie crust with 4 gr butter – Jamie Oliver, Sep. 2016
Can I use this pastry recipe for mince pies Jamie? Thanks for inspiring me to bake!
😍انا من العراق 😍😍
I love you 😍😍😍😍
What a cool dad.
Plain or self raisin flour?
My little girl said Buds face is cute!
Q. Surely I don't need to prebake the pastry if I am making little Mince Pies, do I, with the rice/beans and all?
Hi Jamie, I’d like to know if it’s plain flour or self raising flour you used? Sorry to sound stupid
love Ello bud, ❤️❤️
Do you ever shred your butter so all you have to toss it in the flour?
You know, it's an absolute joy to see parenting skills like Jamie and Jools – used so naturally and effectively. Wonderful!
You are noce man
he is so lucky to have jamie oliver as a dad
Really like Jamie but this is not crusty pastry this turns into more of a puff pastry was really disappointed.
What a sweet son you have love this recipe
I never knew you could put cling film in the oven wow you learn new things every day
katheen yellown pink yellown pink yellown pink katheen
Why is the salt added?
Just put that big ass knife to the kids face, real safe olie real safe
He is the best
very sweet Jamie..
Vanilla pod 10€, no thanks 🤪
Pastry was still raw! Horrible recipe
I used this recipe but for little tart tins. The pastry shrunk 😔. Used rice and grease proof paper to weight them and pricked the bottoms (ooeerr) what am I doing wrong?
Where is the actual recipe?
how much butter?
he said half butter I didn't understand??
He's adorable!
❤Love from HK
Puts a 15 inch knife to his face
nice looking doors
Which flour did you use plz
Buddy is so adorable!! Seemed easy to make. Thanks Jaime!!
The child is gorgeous!
I have become a big fan Jamie and especially how you are with your children especially the exceptionally cute Bud. I'm in Australia so wonder where you get cling wrap that doesn't melt in the oven. Thanks
Always perfect and exactly the same as in the video. I didn't use milk and I used it for my Lemon Tart.
Thank you!
What kind of flour?
What's the reason of using rice and lemon zest some pupil use corn flour why they use it?i just love ur the way of cooking and baking..its so easy
Hello jamie…i have a question for you…is it okay to omit the egg yolks..thank you and love your videos😋😻
l love u jamie