Flaky Pastry RecipeOrigin: Britain Period: Traditional |
|
Flaky pastry is a very traditional pastry, typically used for meat pies and sausage rolls, though it is also used in sweet recipes such as cream slices and custard slices. It's a little more difficult to make than many other pastry types but is well worth the effort. Ingredients:
240g plain flour 
Flaky Pastry Preparation:Method:Add the butter and lard to a bowl and cream together until they are just soft. Meanwhile sift the flour and salt into a large mixing bowl then using your fingertips rub a quarter of the butter and lard mix into the flour until the mixture resembles breadcrumbs. Add the lemon juice then mix in just enough of the cold water to form a stiff dough. Turn the dough onto a lightly-floured work surface and roll out to a long oblong (as a guide it should be about three times as long as it is wide). Divide the remaining lard and butter mix into three parts. Evenly dot a third of the fat to cover 2/3 of the pastry. Fold the uncovered 1/3 of the pastry over the fat then fold the 1/3 where the fat is visible over the top. Press the rolling pin on the sides of the folded pastry to seal then turn the pastry through 90°C and roll out the pastry to the same side as before. Now repeat the dotting with fat, floding and rolling twice more, turning the pastry each time. Wrap the pastry in greaseproof paper and set in the refrigerator to chill for 45 minutes before rolling out and using. If carefully folded the pastry will freeze well, but it needs to be thawed completely before use. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Flaky Pastry to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for breads, cakes and pastries... More recipes for Pies and Tarts... More Baking recipes... More pastry recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with flour and butter as primary ingredients: French Sponge Biscuits Vanilla Buttercream Icing Rhubarb Eve's Pudding Blender Hollandaise Bisgedi Ceirch Drop Scones Trahanas Glikos Brioche Mousseline Avga Omeleta Easter Party Cake Almond Thins Shropshire Cakes Pâte Sucrée III Bisquick Copycat Mix Elsinore Bread Simple Nettle Purée Greengage Suet Pudding Rack of Lamb Persillade Buttermilk Baking Mix Waffles Pear Eve's Pudding Cheese Aigrettes Tonbridge Biscuits Fish-stuffed Dough Balls Boiled Alexanders Shoots Bajan Sweet Bread Ladyfingers Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
