does anyone know a good flaky pastry recipe?

Answer 1

flaky pastry (i made this before)

425 ml (1 3/4 cups) all purpose flour or
500 ml (2 cups) cake and pastry flour
3 ml (3/4 tsp) salt
175 ml (3/4 cup) shortening
60-70 ml (4 - 5 tbsps) cold water

mix together flour and salt. cut in shortening with pastry blender or two knives until mixture resembles coarse oatmeal, gradually add water to shortening mixture. add only enough water to make dough cling together

gather into a ball and divide into 2 portions. roll out each portion on lightly floured surface. if dough is stikcs, chill 1/2 hour.

transfer dough to pie plates. trim, flute and baked according to your recipe.

makes one 23 cm (9 inch) double crust pie or 2 pie shells

Answer 2

this is from delia smith and is very easy and works every time!!

Quick and Easy Flaky Pastry

What should perfect flaky pastry be like? Answer: as light as possible, wafer-thin and so crisp it eats like a whisper so that you hardly know it's there. Quick flaky pastry is really a cheat's version – the secret is grating partly frozen butter, then mixing it with flour (so no boring rubbing in). It really does involve the minimum of skill but, at the same time, produces spectacular results. I promise you will be so pleased that you will probably make four more batches to put in the freezer for a rainy day.


Makes 10 oz (275 g) finished weight of pastry

Ingredients
4 oz (110 g) butter


6 oz (175 g) plain flour


pinch of salt



First of all remove a pack of butter from the fridge, weigh out 4 oz (110 g), then wrap it in a piece of foil and return it to the freezer or freezing compartment of the fridge for 30-45 minutes.

Then, when you are ready to make the pastry, sift the flour and salt into a large, roomy bowl. Take the butter out of the freezer, fold back the foil and hold it in the foil, which will protect it from your warm hands. Then, using the coarse side of a grater placed in the bowl over the flour, grate the butter, dipping the edge of the butter on to the flour several times to make it easier to grate. What you will end up with is a large pile of grated butter sitting in the middle of the flour. Now take a palette knife and start to distribute the gratings into the flour – don't use your hands yet, just keep trying to coat all the pieces of fat with flour. Now sprinkle 2 tablespoons of cold water all over, continue to use the palette knife to bring the whole thing together, and finish off using your hands. If you need a bit more moisture, that's fine – just remember that the dough should come together in such a way that it leaves the bowl fairly clean, with no bits of loose butter or flour anywhere. Now pop it into a polythene bag and chill for 30 minutes before using. Remember, this, like other pastries, freezes extremely well, in which case you will need to defrost it thoroughly and let it come back to room temperature before rolling it out on a lightly floured surface.

This recipe first appeared in Sainsbury’s Magazine (Nov 1998).

enjoy!!

Answer 3

8oz plain flour
pinch of salt
6oz marg and lard mixed
squeeze of lemon juice (optional)
4fl Oz's cold water
1. mix flour and salt in bowl
2. Blend fats together and divide into 4 portions.
3. Rub one portion of the fat into the flour,add lemon juice and enough cold water to form an elastic dough, using a round bladed knife
4. Turn out onto a well floured surface and roll out into a rectangular strip. Brush off surface flour.
5. Cover two thirds of pastry rectangle with another portion of fat, dotting over the surface in knobs.
6. Fold the pastry into three bringing the end with out fat to the centre, then folding down the other third.
7. Press together pastry edges with fingers or rolling pin, give pastry half a turn, so that the folds are left and right, and roll out lightly.
8. Repeat the process twice more. Roll out again and fold up.Leave in a cold place for 1 hour before use.

Answer 4

I make all my own pastry - except flaky! It's just toooo fiddly. Pop to Sainsbury's and buy some of their frozen, it's excellent!

Answer 5

elementary PASTRY FOR PIES single PASTRY: a million a million/2 c. sifted all-objective flour a million/2 c. shortening a million/2 tsp. salt 4-5 tbsp. chilly water 2 tbsp. butter DOUBLE PASTRY: 2 c. sifted all-objective flour 2/3 c. shortening a million tsp. salt 5-7 tbsp. chilly water Sift flour and salt mutually; decrease in shortening with pastry blender till products are the size of small peas (for extra-delicate pastry, decrease in 0.5 of the shortening till the mixture is like cornmeal--decrease interior the relax till the mixture is like small peas). Sprinkle a million tablespoon water over area of the mixture. gently toss with fork; push to facet of bowl. Repeat till each and all of the mixture is moistened, then style combination right into a small ball. (For double-crust and lattice-ideal pies, divide dough for decrease and better crust and style into balls.) Flatten on gently floured floor with the aid of urgent with edge of hand thrice in the process in the two instructions. Roll from center to facet till a million/8-inch thick. To bake single-crust pie shells: extra healthful pastry into pie plate and trim a million/2 to a million inch previous facet. Fold below and flute facet with the aid of urgent dough with forefinger against wedge made up of finger and thumb of different hand. Prick backside and factors properly with fork. (If filling and crust are baked mutually, do no longer prick.) Bake in 450 degree oven for 10-12 minutes or till golden brown.

Answer 6

No but I tell you what I do I buy ready made form the shops and it taste good to and a lot quicker.

Answer 7

Life is too short - I would buy it!! Ready made is great - don't feel guilty!!

Answer 8

yes