Flaky Pastry Recipe

Flaky Pastry Recipe

Flaky pastry (paste) is used for delicate pastries such as cream horns. It should only be made in cool conditions. It is usually baked at 220C/425F/gas mark 7.

Ingredients: Makes 450 g / 1 lb

225 g/8 oz/2 cups plain (all-purpose) flour

2.5 ml/0.5 tsp salt
75g/3 oz lard (shortening)

75g/3 oz butter or margarine
5 ml/1 tsp lemon juice
100 ml iced water

Method:

Mix together the flour and salt in a bowl. Blend together the lard and butter or margarine, then shape into a block and cut into quarters. Rub one quarter of the fat into the flour until the mixture resembles breadcrumbs. Add the lemon juice and enough of the water to mix to a soft dough with a round-bladed knife. Cover with clingfilm (plastic wrap) and chill for 20 minutes.


Roll out the pastry on a lightly floured surface to about 5 mm or 1/4 in thick. Chop the next quarter of fat and dot all over two-thirds of the pastry, leaving a gap round the edge. Fold the unbuttered third of the pastry over the fat, then fold the buttered third down over that. Press round all the joins with your fingers to seal. Cover with clingfilm and chill for 20 minutes.


Place the dough on the surface with the join on the right. Roll out as before, then dot with the third quarter of the fat. Fold, seal and chill as before.


Place the dough on the surface with the join on the left. Roll out as before, then dot with the final quarter of the fat. Fold, seal and chill as before.


Roll out the pastry to 5 mm or 1/4 in thick, then fold again. Cover with clingfilm and chill for 20 minutes before use.

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