I used to find the idea of making pastry, any type of pastry, intimidating. I admit, it took me a while to finally get the hang of it, and now that I have mastered it, I don’t use the store-bought one any more. Flaky pastry is easier to make than puff pastry, and in this recipe I will teach you, step by step, how you can make your own too.
- Sift the flour and salt together. Cut the butter into pea-sized pieces, add half of it to the flour and rub in until the mixture resembles breadcrumbs.
- Mix the iced water with lemon juice and cut in with a knife. Mix until smooth, forming a stiff dough.
- Flour your surface and roll the pastry to a thickness of 5mm and keep rectangular. Cover two-thirds of the pastry with half of the remaining butter.
- Fold the last third of the pastry, without butter, to the middle to meet the other end piece. Fold in thirds again. Keep covered and chill for a while.
- Roll out and place the remaining butter on two-thirds of the pastry, then fold, turn and roll out. Refrigerate for at least 30 minutes.
- Bake in a preheated oven at 390°F/200°C for 20 – 25 minutes or until golden brown.
- This pastry is flaky and rises high, yet not as delicate as puff pastry. It is easier to make than puffy pastry.
- Ideal to use for pie toppings.
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