Flaky Pastry

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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.

Flaky Pastry

Cooking Method:Baking

Difficulty:IntermediatePrep time: 15 minutesCook time: 20 minutesRest time: 30 minutesTotal time:1 hour 10 minutesYields:2 flan cases

Ingredients

• 2 cups cake flour
• 1⁄4 teaspoon salt
• 5.3 oz (150g) butter
• 1⁄2 cup iced water
• 1 teaspoon lemon juice

Instructions

1. 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.
2. Mix the iced water with lemon juice and cut in with a knife. Mix until smooth, forming a stiff dough.
3. 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.
4. 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.
5. 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.
6. Bake in a preheated oven at 390°F/200°C for 20 – 25 minutes or until golden brown.

Notes

• 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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