Traditional Flaky Pastry RecipeOrigin: Britain Period: Traditional |
Ingredients
240g self-raising flour 
Traditional Flaky Pastry Preparation:Method:Sift the salt and flour into a large bowl then add the butter and lard. Using cool fingertips (dip in cold water or hold under a cold tap) rub the fats into the flour (rub your thumb against your fingertips) so that the mixture comes to resemble fine breadcrumbs. Add the water a teaspoon at a time (you will probably need about 4) and using a knife (or your hands) combine until the mixture comes together into a dough. Whatever you do, don't add to much water, or the dough will become sticky and heavy. You want to reach the point where the dough just binds together with the water for a light pastry. Press the dough together then (if you have been careful) you can turn onto a lightly-floured work surface and roll out immediately. The more difficult the pastry is to roll (ie it is a little crumbly) the better the texture will be when you bake it. If it's a little too difficult to roll then cover in clingfilm and refrigerate for 30 minutes before rolling. If you want to turn this into a sweet pastry add 30g (2 tbsp) caster sugar to the flour before mixing in the fats. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Traditional 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: Petits Pains aux Algues et au Citron Torth Fraith Black Butter Sauce Moo Shu Pancakes Gâteau à la cacahuète Yeast Waffles Roast Wild Duck Rowan Gravy Gluten-free Egg Noodles Dholl Pooris Sgon Mam Ancient Yeast Waffles Easter Fruit Cake Bouzgene Barber Bread Apfelpfannkuchen Katchourie Aloo Pie Egg Noodles with Maize Flour Roti Herbed Cream Cracker Trencher Double Chocolate Mint Chip Cookies Melitzanes Tiganites Buttered Silverweed Roots Rice Flour Bread Sandwich Pancake 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:
