Flaky Pastry
Flaky pastry must be cooked at a high temperature so that it rises and sets into crisp layers.
Makes enough for: 1 batch pastry
Ingredients
- 225 g flour, plus extra for dusting
- 150 g butter, well chilled
- 75 mls cold water
Method
- Place the flour into a large mixing bowl
- Cube 40g of the butter and add to the flour
- Rub in until the mixture resembles bread crumbs
- Mix in the water to create a soft dough
- Turn out onto a lightly floured surface and knead gently to bring the dough together
- Roll into a rectangle and position the dough longways
- Mark off into thirds
- Dot 35g of the butter onto the top 2 thirds
- Fold the bottom third over the middle third
- Fold the top third over this
- Pinch the edges together
- Place onto a lightly floured plate and put into the fridge for 15 minutes
- Roll out into a rectangle, making sure you roll it the opposite way to before
- Position the dough longways and mark off into thirds
- Dot 40g of the butter onto the top 2 thirds
- Fold the bottom third over the middle third
- Fold the top third over this
- Pinch the edges together
- Place onto a lightly floured plate and put into the fridge for 30 minutes
- Roll out into a rectangle, making sure you roll it the opposite way to before
- Position the dough longways and mark off into thirds
- Dot 35g of the butter onto the top 2 thirds
- Fold the bottom third over the middle third
- Fold the top third over this
- Pinch the edges together
- Place onto a lightly floured plate and put into the fridge for 15 minutes
- Roll out into a rectangle, making sure you roll it the opposite way to before
- Position the dough longways and mark off into thirds
- Fold the bottom third over the middle third
- Fold the top third over this
- Pinch the edges together
- Place onto a lightly floured plate and put into the fridge for 30 minutes
- Roll out and use as needed