Old-fashioned flaky pastry

Old-fashioned flaky pastry

By
From
Desserts
Makes
470 g

This is a really simple method for making flaky pastry, and if you make a bit more than you need, it freezes really well. It tastes far better than the bought-in stuff. The use of lard adds an old-fashioned taste to the pastry, which is great for topping savoury pies and traditional desserts to give that ‘just-as-granny-used-to-make’ taste.

Ingredients

Quantity Ingredient
200g plain flour
1/4 teaspoon salt
75g butter, softened
75g lard, softened

Method

  1. Sieve the flour and salt into a large bowl. In a separate bowl, mix together the butter and lard and divide into four equal portions. Rub one of these portions into the flour and mix to a soft dough with 150ml water.
  2. Roll this pastry into a rectangle three times as long as it is wide, measuring 30 x 10cm. Dot another quarter of the fat over the top two-thirds of the rolled-out pastry. Fold the bottom third up and the top third down. Turn the dough sideways. Press down the edges of the pastry to seal the fat inside. Roll out again and leave the pastry to rest in the fridge for 10 minutes
  3. Repeat this procedure until all the fat is used up, resting the pastry for 5 minutes between each turn. Wrap in clingfilm and leave to chill in the fridge for at least 30 minutes.
  4. When ready to use, roll out on a lightly floured surface (not too much flour as this will toughen up the pastry) to a thickness of 3mm. If the pastry starts to warm up and become sticky at any time, wrap it in clingfilm and chill for about 15 minutes before continuing.
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