Basic Recipes > Flaky Pastry
pinch of salt
just under 1/2 cup (3oz) lard
just under 1/2 cup (3oz) butter
1 teaspoon fresh lemon juice
cold water
(see measure conversions for more information)
- Mix them together until they are just soft.
- Sift the flour and salt into a large mixing bowl.
- Using cool fingertips rub one quarter of the fat mix into the flour until the mixture looks like breadcrumbs.
- Mix this to a stiff dough with the lemon juice and cold water.
- Roll the pastry out to form an oblong three times greater in length than in width.
- Divide the remaining fat mix into three parts.
- Place evenly one third of the fat in dots on two thirds of the pastry.
- Fold the third of the pastry without any fat on it over the next third and then fold the remaining third over this.
- Gently press the rolling pin down on the sides of the folded pastry.
- Repeat the dotting with fat, folding and rolling twice more, turning the pastry over each time.
- Rap the pastry in greaseproof paper and leave in the fridge for 45 minutes before using.
Biscuit Crumb
Biscuit Pie
Choux
Cream
Fleur
Hot Water Crust
Potato
Puff
Rough Puff
Shortcrust
Suet Crust
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How to make flaky pastry:
This pastry is slightly more difficult than other pastry recipes but does provide a delicious and rich pastry ideal for sweet and savory pies such as sausage rolls, special occasion pasties and cream slices.
Ingredients
2 cups (8oz) plain flourpinch of salt
just under 1/2 cup (3oz) lard
just under 1/2 cup (3oz) butter
1 teaspoon fresh lemon juice
cold water
(see measure conversions for more information)
Method
- Put the butter and lard onto a plate.- Mix them together until they are just soft.
- Sift the flour and salt into a large mixing bowl.
- Using cool fingertips rub one quarter of the fat mix into the flour until the mixture looks like breadcrumbs.
- Mix this to a stiff dough with the lemon juice and cold water.
- Roll the pastry out to form an oblong three times greater in length than in width.
- Divide the remaining fat mix into three parts.
- Place evenly one third of the fat in dots on two thirds of the pastry.
- Fold the third of the pastry without any fat on it over the next third and then fold the remaining third over this.
- Gently press the rolling pin down on the sides of the folded pastry.
- Repeat the dotting with fat, folding and rolling twice more, turning the pastry over each time.
- Rap the pastry in greaseproof paper and leave in the fridge for 45 minutes before using.
Here are links to our other pastry recipes:
Biscuit Crumb
Biscuit Pie
Choux
Cream
Fleur
Hot Water Crust
Potato
Puff
Rough Puff
Shortcrust
Suet Crust
Quidco - Where Savvy Shoppers Save Money!
If you have a question or comment relevant to this page, then please post it below.
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I am interested in learning how to make puff pastry. Are there ways to become successful at it?
Please repply!