mums flaky pastry
mum's home made flaky pastry . .
IngredientsMakes: 485g (8)
| 85g | lard | ||
| 85g | butter | ||
| 225g | plain flour | ||
| 90g | ice cold water |
Method
| Combine the two fats by cutting into small chunks and mixing w/ a knife, fork or wooden spoon. |
| Divide this into quarters and put 3/4 into the fridge. |
| Cut the remaining quarter into the plain flour and work it in with your fingers. Or using a plastic dough blade use a food processor – 4 seconds and check it, if it even grained that's perfect. Remember the longer you have anything in a food processor the hotter it gets so keep it to an absolute minimum! |
| The next step is to add the ice cold water and keep mixing the dough until there's no loose flour in the bowl - between 55g & 110g - it's ok if it's very slightly sticky but don't get it gloopy – that's a technical term for when you've added too much water! – or you'll have a lot of trouble with the rest of the steps and you're baked things will come out looking like the joker after he's fallen in the chemical works, messy! |
| Wrap the dough in baking paper & place in the fridge for 20 mins. |
| Roll the dough out 3 times as long as it is wide. Paste knobs of butter on two thirds of the dough then fold the dry third into the middle and the other third over that - use one of the quarters of the fat. |
| Roll the dough out 3 times as long as it is wide. Repeat the last step until there's no more fat left. |
| Wrap the dough in bake paper & place in the fridge for 20 mins. Or until needed. |
| First posted in March 2010. |
 |
| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
No comments:
Post a Comment