Do You Blind Bake in an Aga Cooker?
If you’re serious about baking, you might have considered an Aga oven to level-up your signature bakes, but is the process of baking the same? In this blog, we specifically look into whether or not you need to blind bake in an Aga cooker and provide a few classic recipes to test it on.
So, do you blind bake in an Aga cooker? You don’t need to blind bake pastry in an Aga cooker as the radiant heat cooks both the pastry and filling at the same time, meaning no more soggy bottoms! However, some professionals do still recommend blind baking as you would in a conventional oven to ensure a perfect bake.
Read on to learn more about blind baking with an Aga oven, and discover a few classic recipes converted for Aga cooking.
DO YOU NEED TO BLIND BAKE PASTRY IN AN AGA COOKER?
There is no need to blind bake pastry when using an Aga cooker, provided that you use a ceramic stoneware or pyrex dish as these conduct heat slower and more evenly than a metal dish. With an Aga cooker and appropriate bakeware, everything bakes at the same speed. However, some bakers do still prefer to blind bake their pastry regardless.
For anyone unsure, blind baking is the process of par- or fully cooking your pastry in the dish before adding your filling. In conventional ovens this ensures that the pastry is cooked through and avoids a soggy bottom!
How to Blind Bake in an Aga Cooker
Despite not needing to blind bake with an Aga cooker, some professionals do still recommend it to ensure a perfect bake. As a rule of thumb, the following process should be followed to achieve a good blind bake:
- Mix your pastry dough as normal
- Roll out the pastry and line your dish
- Prick the base with a sharp knife
- Chill for 20 minutes
- Line the pastry case with baking paper and baking beans (rice also works well for this!) and bake on the 4th shelf of the baking oven for 10 minutes (allow slightly longer for ceramic dishes)
- Remove the baking beans and paper then cook for a further 5 minutes
- Allow the pastry case to cool slightly before adding your filling, then bake as normal, keeping an eye on any exposed pastry to ensure it doesn’t burn
HOW DO YOU BAKE A QUICHE IN AN AGA COOKER?
Perfect as a starter, main meal, or as a quick, tasty lunch, it couldn’t be easier to make a classic quiche in an Aga cooker. You can make this Cheese and Rocket Quiche as one large dish or several smaller ones depending on your preference or the size of your bakeware.
This recipe doesn’t use the blind baking technique when baking in an Aga cooker.
Begin by making or preparing your pastry as normal (we prefer shortcrust pastry for a classic quiche), then roll out and line your tin. Then spread the rocket and cubed cheese (Wensleydale is a great choice!) onto the base. In a jug, beat your eggs together with the cream, herbs and seasonings, then slowly pour over the rocket and cheese.
Slide your quiche onto the floor of the roasting oven and bake for around 25-30 minutes. The pastry should be golden brown and the egg mixture set.
Ingredients
(Serves 6)
- 1 x 20 cm/8 inch flan dish (or several smaller dishes)
- 1 x frozen ready rolled shortcrust pastry circle, thawed (or make your own!)
- 1 packet of rocket
- 225g Wensleydale cheese, cubed
- 3 free range eggs
- 250ml single cream
- 3 tbsp parsley, chopped
- Salt and black pepper
HOW DO YOU BAKE A BAKEWELL TART IN AN AGA COOKER?
A Bakewell Tart has been a British staple dessert for many years, but it can be time-consuming to bake in a conventional oven. However, with an Aga cooker, you can save a bit of time by not needing to blind bake your pastry. You can save even more time with shop-bought pastry (nobody needs to know!).
Start by making or preparing a sweet shortcrust pastry, then wrap and chill for at least 30 minutes. Roll out your pastry and line a 8.5 inch/22cm tart tin. Trim any overhanging pastry and return to the fridge for around 20 minutes.
During this time, you can make the frangipane. Cream together the butter and sugar until light and fluffy, then add in one egg at a time, followed by the ground almonds and almond extract. Mix together until you have a smooth batter.
Take your tart tin out of the fridge and prick holes across the base with a fork or sharp knife. Spread the jam over the base and top it with your frangipane batter. Smooth off the top. If adding, push the raspberries onto the top in a circular pattern.
Bake on the floor of the roasting oven for around 30 minutes. If after 20 minutes the tart is golden brown but not cooked through, place your cold plain shelf onto the second runner. Once cooked through, allow to cool for 10-15 minutes before removing from the tin.
Ingredients
(Serves 6)
Tart Ingredients:
- 8.5 inch/22cm loose bottomed tart tin
- 2 heaped tablespoons raspberry jam
- 150g/5oz softened butter
- 150g/5oz golden caster sugar
- 2 large eggs
- 150g/5oz ground almonds
- 1 tsp. almond extract
- 150g fresh raspberries
Pastry Ingredients:
- 225g/8oz plain flour
- 110g/4oz butter, diced
- 70g/2oz caster sugar
- 1 egg, beaten
- OR 1 packet of pre-made sweet shortcrust pastry
HOW DO YOU BAKE MINCE PIES IN AN AGA COOKER?
Why should mince pies be just for Christmas?! Cook them all year-round with minimal effort in an Aga cooker. Plus, you can make it even easier with ready-made shortcrust pastry, shop-bought mincemeat, and the ability to skip blind baking when using an Aga cooker.
Start by rolling out your shortcrust pastry and cutting it into 7cm circles (scone cutters are great for this if you have them!). Dust both sides of the pastry with flour to help release them from the tin later.
Gently press the pastry into the muffin tin holes until the edges are level with the top of the hole. Prick the bases with a fork or sharp knife, then chill for 10 minutes. During this time, you can make the tops of the pies. Re-roll your remaining pastry and cut 6 circles big enough to fit your pies. Cut out star shapes from the middles of these circles, then chill and put aside for later.
For the filling, put one teaspoon of mincemeat mixture into each pie case, but don’t be tempted to overfill. Brush the rim of the pastry with water and place a pastry top on each – 6 with stars, 6 with circles. Brush with a little beaten egg and milk, then bake in the roasting oven on the grid shelf for around 15 minutes, or until the pastry is cooked through and golden. Leave to cool then dust with icing sugar.
Ingredients
(Makes 12)
- A 12 hole mini muffin tray
- 350g – 400g shortcrust pastry (ready made is ideal)
- 200g – 250g mincemeat (about half a standard sized jar)
- 1 egg (beaten with a drop of milk)
- Icing sugar for dusting
BAKE YOUR BEST PASTRY YET WITH A RECONDITIONED AGA COOKER FROM RANGE EXCHANGE
In this blog, we’ve shown you one of the many ways in which an Aga cooker can make your (culinary) life easier, especially if you fancy yourself the next Star Baker. With an Aga cooker, you don’t need to blind bake pastry – the radiant heat cooks your bakes evenly, meaning that your pastry and filling cooks at the same time. No more soggy bottoms!
You can learn more about baking in an Aga cooker in our recent blog where we go over everything you need to know about baking in an Aga and even provide a few more delicious recipes to tempt you.
Take a look at our range of showroom-standard reconditioned Aga cookers online today. Whether you’re looking for a traditional oil or gas model, or a more modern electric or dual fuel model, we have something for everyone.
