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Flaky Pastry
Flaky Pastry is a classic British recipe for a layered pastry usually used as a topping for savoury pies or for sausage rolls. The full recipe is presented here and I hope you enjoy this classic British version of: Flaky Pastry.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+45 minutes chilling)
Serves:
10
Rating: 
Tags : Vegetarian RecipesBaking RecipesBritish Recipes
Flaky pastry is a very traditional pastry, typically used for meat pies and sausage rolls, though it is also used in sweet recipes such as cream slices and custard slices. It's a little more difficult to make than many other pastry types but is well worth the effort.
Ingredients:
240g plain flour
pinch of salt
90g lard
90g butter
1 tsp fresh lemon juice
cold water to bind
Method:
Add the butter and lard to a bowl and cream together until they are just soft. Meanwhile sift the flour and salt into a large mixing bowl then using your fingertips rub a quarter of the butter and lard mix into the flour until the mixture resembles breadcrumbs. Add the lemon juice then mix in just enough of the cold water to form a stiff dough.
Turn the dough onto a lightly-floured work surface and roll out to a long oblong (as a guide it should be about three times as long as it is wide). Divide the remaining lard and butter mix into three parts. Evenly dot a third of the fat to cover 2/3 of the pastry. Fold the uncovered 1/3 of the pastry over the fat then fold the 1/3 where the fat is visible over the top. Press the rolling pin on the sides of the folded pastry to seal then turn the pastry through 90°C and roll out the pastry to the same side as before. Now repeat the dotting with fat, folding and rolling twice more, turning the pastry each time.
Wrap the pastry in greaseproof paper and set in the refrigerator to chill for 45 minutes before rolling out and using. If carefully folded the pastry will freeze well, but it needs to be thawed completely before use.
