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Add a photoThis quick version doesn't contain lard/shortening, so takes away that faff of making a dough first with the lard before enveloping in the butter. As you look through the steps below, it might still seem like an arduous process, but if you just try it out once, you'll be surprised at how quick it is!
If you want to make the pastry the night before, put the pastry in the fridge at step 3 instead of the freezer, taking out 20 minutes before rolling out. And if you don't have the freezer space, you can chill the pastry instead at double the time stated.
Once made, the unbaked pastry will keep for 3 days in the fridge, and for about 4 weeks in the freezer.
This recipe makes about 600g pastry.
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- Sift the flour into a large bowl with the salt. Rub in the butter to a breadcrumb mixture. Pour in a few tablespoons of cold water and start to bring the mixture together. Add a tablespoon of water at a time as needed as you work the mixture into a soft dough. Wrap and freeze for 10 minutes.
- Roll the pastry out into a long rectangle. Fold the top third down, then fold the bottom third back up over the top.
- Turn the dough 90 degrees, then repeat step 2. Wrap and freeze again for 10 minutes.
- Optional step - you can repeat steps 2 and 3 two or three more times if you want your pastry to puff up really high!
- Take the pastry out 20 minutes before you wish to roll it out to use.
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02 марта 2011Hi Jenny, Is it necessary to fold the dough (step 2 & 3)? If we just do step 1 and freeze it can we still get the pastry to puff and or with Step 1 alone, can it be used for pies etc..? Thanks1 reply
