Flaky Pastry
A delicious and rich pastry used for sweet and savoury pies, eg sausage rolls
and cream slices. A little harder to make than most pastries as the flaky
texture is achieved by kneading lightly, then folding and rolling the dough
with dabs of the fat between to produce air pockets and help to separate the
flakes.
Ingredients:
- 9 oz (253 g) plain flour
- Pinch of salt
- 3 oz (84 g) butter or margarine
- 3 oz (84 g) lard or hard vegetable fat
- 1 teaspoon lemon juice
- Water
Method:
- Sieve the flour and salt into a bowl.
- Divide the fat into 4 portions, so that there are two equal portions
of lard and two equal portion of butter (or margarine).
- Take one portion of lard and rub unto the flour.
- Add the lemon juice and sufficient water to mix to a stiff dough. Turn
on to a lightly floured board and knead lightly.
- Roll out to a strip and flake one portion of the butter (or margarine)
over two-thirds of the strip of pastry, leaving a slight margin along
the top and sides.
- Fold the pastry into three, folding over the uncovered third of the
pastry first. Seal the edges with the rolling pin. Give the pastry a
half turn and leave in a cool place for 20 minutes.
- Continue rolling and folding using next a portion of large and finally
a portion of butter until the pastry has been rolled and folded 4 times.
- Leave again a cool place for 20 minutes.
- Roll and use for sweet or savoury
pastries.
Pastry Making Guides & Information
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