Flaky pastry

Flaky pastry

By
From
Baking
Makes
18 cm rounds
Photographer
Vanessa Levis

Flaky pastry is easier to make and only a little less delicate and high-rise than puff pastry. Use for pie toppings, tarts, vol-au-vent cases, and the like. Lard is added as it makes a flakier crust that is excellent for meat pies.

Ingredients

Quantity Ingredient
300g plain flour
a pinch of salt
90g butter, diced
2/3 cup iced water
90g lard

Method

  1. Sift the flour and salt into a mixing bowl, add half the butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Add the water, stir in with a knife and gather the dough into a ball with your fingers.
  2. Knead the dough lightly on a floured work surface until smooth, then, with floured hands, shape it into a rectangular block. Flour the work surface and rolling pin and roll the dough to a rectangle three times as long as it is wide and about 5 mm thick.
  3. Divide the lard in half and work each portion and the remaining butter separately with a wooden spoon until they are of the same consistency as the dough. Cut one half of the lard into small pieces and place in rows of about four, keeping well within the edges, on top of two-thirds of dough. Fold the bottom third of the dough up and the top third down and seal the edges by pressing lightly with the rolling pin.
  4. Turn the dough round at right angles so that the edge of the top flap is to your right, as if it were a book. Roll as before to a rectangle three times as long as it is wide and 5 mm thick. Place the remaining butter on the top two-thirds, as you did with the lard, then fold, turn and roll out again. Repeat, using the remaining lard.
  5. Place the folded dough in a plastic bag and chill for at least 30 minutes before using. Chill again after rolling out and cutting, before baking.
  6. Unless otherwise indicated, bake flaky pastry in a preheated 230°C oven.
Tags:
baking
bakery
margaret
fulton
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