Making Pastry

Making pastry is fairly easy, there are only a few things that you want to keep in mind;

  • Keep the butter cold
  • Use Cold water
  • Rest your dough, in the fridge
  • Be patient

Pastry

Ingredients

  • 150 g Cold or frozen Butter
  • 2 C flour
  • 1/4 C cold water
  • 1/2 tsp salt

Method

  1. Add butter, flour and salt into a bow
  2. Cut butter into the flour either with a knife or a food processor until it resembles fine breadcrumbs
  3. Slowly add water, you may need more or less, you want the dough to just pull together. Don’t add too much water or the dough will be too tight and may shrink when cooking.
  4. Kneed dough until it’s fully combined and roll into a ball, wrap in gladwrap and rest in the fridge for at least 40 minutes.
  5. Roll dough out into the shape you require, try not to handle the dough too much, you want it to stay as cold as possible. Line dish or pan with pastry and return to the fridge for about five minutes. Fill and bake.

Flaky Pastry

Ingredients

  • 220 g Cold or frozen Butter
  • 2 C flour
  • 1/4 C cold water
  • 1/2 tsp salt

Method

  1. Add 1/4 butter, flour and salt into a bowl
  2. Cut butter into the flour either with a knife or a food processor until it resembles fine breadcrumbs
  3. Slowly add water, you may need more or less, you want the dough to just pull together. Don’t add too much water or the dough will be too tight and may shrink when cooking.
  4. Kneed dough until it’s fully combined and roll into a ball, wrap in gladwrap and rest in the fridge for at least 40 minutes.
  5. Roll the dough out into rectangle. Cut thin slices of the butter and place across the middle of the rectangle.
  6. Fold in the sides of the rectangle
  7. Fold in the ends
  8. Roll into a rectangle and then fold into thirds
  9. Place the remaining butter back in the fridge. Wrap the dough and place in the fridge to rest for 10 minutes.
  10. Repeat steps 5-9 until all the butter has been rolled in. Each time this process is repeated its called a turn.
  11. Roll into a rectangle and fold into thirds. Repeat this three more times, wrap and return to the fridge for 10 minutes.
  12. Roll dough out into the shape you require, try not to handle the dough too much, you want it to stay as cold as possible. Line dish or pan with pastry and return to the fridge for about five minutes. Fill, brush with milk and bake.

A few days ago I made this and made some home made sausage rolls, yum! Check out the layers on the pastry, this is what you’re after;

Sausage rolls brushed with milk, sprinkled with sesame seeds and ready to go in the oven

Crunchy flaky perfect pastry, yum.

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