Flaky Pastry II RecipeOrigin: Britain Period: Traditional |
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Proper flaky pastry has the reputation for being hard to make. This is not really so, but for the pastry to work and the layers to rise you will need to follow the process given below exactly. Ingredients
180g plain flour 
Flaky Pastry II Preparation:Method:Sift together the flour and salt into a bowl. Divide the fats into 4 equal parts. Take 15g of the butter and 15g of the lard and dice finely. Add to the flour mix and rub in with your fingertips until the mixture resembles coarse crumbs. Add just enough of the water (a little at a time) to bring the mixture together as a firm dough. Turn out onto a lightly-floured work surface and roll out into a strip about 12cm wide. Take a further 15g of butter and 15g of lard. Dice very finely then mix together and use to cover 2/3 of the pastry. Dust lightly with flour then fold in three (take the uncovered piece and roll over then take the piece where the fat is exposed and fold over the top. Cover the pastry with clingfilm (plastic wrap) then chill in the refrigerator for 15 minutes. Remove from the refrigerator, take off the plastic then roll out again, pressing it away from you. Take another 15g of butter and 15g of lard. Dice finely and use to cover 2/3 of the pastry. Dust lightly with flour and fold over, as above. Roll the pastry out once more then repeat the spreading and folding process once more. Cover in clingfilm and chill for a further 15 minute before use. For best results, the fats should be firm but also pliable enough to blend well with the dough, or the pastry will tend to turn greasy when cooked. |
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