Monday, August 22, 2011

FLAKY PASTRY


This is an impulsive post. Yes i baked this in an impulse. Saw this recipe, though it didn't have any pictures or anything eye catching, i had an intuition that this will turn out great (and it did). We can't have this plain so am planning to make some minestrone soup "The Soup Spoon" style, which i had in Singapore last month. The soup was yummy and i hope this will be a good condiment for it.


I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!


Flaky pastry :
Ingredients :
225g/8oz plain flour
pinch of salt
80g/3oz lard
80g/3oz butter

Preparation method :
1.Mix the flour with the salt and rub in half of the lard. Add enough cold water to bring the flour to a soft dough.

2.Mix together the rest of the lard and the butter.

3.Roll out the dough to make a rectangle 12.5 x 25cm/5 x 10in.

4.Dot one third of the butter/lard mixture over two-thirds of the rectangle. Fold the third without any fat on it over the middle third of the pastry. Bring the other third on top. Seal the edges with a rolling pin and turn the dough 90 degrees. Chill for 10 minutes.

5.Repeat stage 4 with half of the rest of the fat and then repeat one more time with the remaining fat. Chill for 10 minutes after each folding.

6.Roll and fold one more time without any fat and then chill for 30 minutes.


The pastry was very flaky and crisp, Should also go well with tea or coffee as well, but i personally felt it would go well with anything spicy like korma, or i am thinking of adding it to the potato gravy for dinner.



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