Apr

3

Flaky Pastry

April 3, 2007 | Leave a Comment

Flaky Pastry

Flaky Pastry calls for a little more care and trouble in making than Rough Puff Pastry, but for special pies and pastries, the beautiful light, crisp crust is well worth the time spent. Cool working conditions and skill with the rolling pin are both important.The object is to incorporate thin layers of fat between thin layers of dough and encase as much air as possible. When placed in a hot oven, this air expands and lifts each thin layer of pastry separately. The dough is more ’sticky’ than Rough Puff Pastry and more flour is needed for rolling out. Brush off surplus flour before folding to maintain the recipe balance. Before rolling, lightly seal edges of folded dough with rolling pin so that the fat does not burst through. To glaze, brush over the surface of the pastry, not the sides, as this will prevent rising. Always bake in a very hot oven.

Ingredients: 

225g (8oz) Plain Flour
Pinch Salt
175 g (6 oz) fat, butter or margarine and lard mixed
squeeze lemon juice (optional)
100 ml (4 fl oz) cold water (approximately)

Method:

Mix flour and salt in bowl.

Blend fats together and divide into four portions.

Rub one portion of fat into flour, add lemon juice and enough cold water to form an elastic dough. using a round bladed knife.

Turn out on to a well-floured surface and roll out into a rectangular strip. Brush off surplus flour.

Cover two thirds of pastry rectangle with another portion of fat, dotting over the surface in knobs.

Fold the pastry into three bringing the end without fat to the centre. then folding down the other third.

Press together pastry edges with fingers or rolling pin, give pastry half a turn, so that the folds are left and right, and roll
out lightly.

Repeat the process twice more. Roll out again and fold up. Leave in a cold place for I hour before use.
 


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