Flaky Pastry

Ingredients

250gm Plain Flour

250gm Butter, frozen

Pinch Salt

125ml Ice Water approximately

Method:

Sift the flour and salt together twice. 

Coarsely grate the frozen butter.

 

 

 

 

 

 

 

 

Add the butter and flour to a food processor and pulse until the mixture resembles coarse breadcrumbs.

 

 

 

 

 

 

 

 

Run the processor and slowly add the water until the mixture just comes together.  Test the consistency by squeezing a small amount together with your fingers.  It should stick together, but not be too sticky.

 

 

 

 

 

 

 

 

 

Turn mixture out onto a floured surface and gently knead until mixture comes together.  Shape into a rough rectangle and wrap in plastic then refrigerate for 30 minutes.

 

 

 

 

 

 

 

 

 

 

Take pastry out of fridge and unwrap on a floured surface.  Roll mixture one way until it forms a long rectangle and is approximately half a millimetre thick.

 

 

 

 

 

 

 

 

 

 

Fold up the bottom third and then

 

 

 

 

 

 

 

fold down the top third.

 

 

 

 

 

 

 

Turn the pastry 90⁰ and

 

 

 

 

 

 

repeat the rolling and folding.

 

 

 

 

 

 

 

 

Continue to roll and fold until you have completed it four times.

On the final time, fold the top and bottom into the middle and then fold over like a book.  Re-wrap in plastic and refrigerate for another 30 minutes.

 

 

 

 

 

 

 

 

Take the pastry out of the fridge and repeat the rolling and folding another two times – that is six times in total.  Return the pastry to fridge for a further 30 minutes.

The pastry is now ready to use.

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One thought on “Flaky Pastry

  1. Pingback: Fig & Frangipane Tarts « freshbaked

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