Flaky Pastry

Makes 300g flaky pastry

The rolling and folding of this pastry, combined with three 20 minute rests, creates a light crisp pastry. It is quicker to make than puff pastry, which is also rolled and folded and is sometimes known as rough puff pastry. Use the flaky pastry to make Flaky Fish Pie.

Free from Egg, Soya, Nuts
Vegetarian, Organic, Without crystal sugar

Ingredients

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  1. Cut the butter into 5mm/¼” cubes, spread them out on a plate in three groups and chill in the fridge until firm.
  2. Measure the flour into a mixing bowl, add a third of the chilled cubes and return the rest of the butter to the fridge.
  3. Using a fork or pastry cutter mix the butter into the flour until it resembles breadcrumbs.
  4. Add the water to bring together a soft dough.
  5. Gather the pastry into a ball, cover and leave to chill for 10 minutes
  6. Lightly flour the work surface and roll the dough into a 20x25cm/8x10” rectangle.
  7. Fold the left-hand side of the pastry onto the middle third and the right-hand side on top of that, cover and leave to chill for 10 minutes.
  8. Once again roll the pastry into a 20x25cm/8x10” rectangle.
  9. Spread another third of the prepared butter cubes over the middle of the rectangle, leaving uncovered pastry either side.
  10. Lift the left side of the pastry over the butter, press around the edges to make a butter pocket.
  11. With the palm of your hand, gently flatten the top of the butter pocket.
  12. Dot the remaining chilled butter cubes over the top.
  13. Fold the right side of the pastry over the butter, pressing and sealing around the edges.
  14. Flatten the pastry with the palm of your hand.
  15. Dust the work surface with flour and roll the pastry into a 20x25cm/8x10” rectangle making sure the butter remains enclosed.
  16. Fold the left-hand side of the pastry onto the middle and the right-hand side on top of that.
  17. Cover and chill the pastry for 10 minutes before using the pastry in your recipe.

Equipment

Rolling pin, large baking tray, pastry cutter and mixing bowl

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

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Ingredients

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