A classic of the savoury pasty world; Flaky Pastry is a fundamental component of so many great dishes.
250 gramsWhite Bread Flour
150 gramsButter (Or Margarine)
1Lemon (Juice Only)
150 millilitersCold Water
- Sieve the flour and salt into a bowl.
- Divide the fat into 4 portions.
- Start by rubbing a one of the fat portions into the flour with your finger tips.
- When combined add a squeeze of lemon juice and the cold water to make a pliable paste.
- Roll out the pasty into a rectangle about 30-35cm long and 15cm wide. Keep the sides as straight as you can (will make the folding much easier!).
- Mark the pastry with a knife into even thirds. This should leave you with 3 roughly square areas.
- Using your fingers tear the second portion of fat into small pieces and place in rows of 4 across the width of the pastry rectangle. Cover the bottom and middle thirds of your pastry rectangle.
- Now fold up the pasty using the guides you made earlier. Fold the un-fatted piece down first. Then fold the bottom third on top to create a triple-decker layers of pastry and fat.
- Turn the pastry a quarter turn (90 degrees) and roll out the pastry again into a similarly sized rectangle (probably a bit bigger now than it was before).
- Repeat the process of adding small lumps of fat and folding. You'll do this twice more to finish using the portions of fat.
- Leave in a cold place to rest and for the fat to solidify again.
- When ready to use take from the cold place (probably the refrigerator). When using in savoury dishes it's best to brush a little broken egg over the exposed surfaces before baking to get a great finish.