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pastry
flaky pastry
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.
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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.
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.
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shortcuts pastry
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Sift flour into a bowl and rub in butter. Add egg yolk and enough water to make ingredients cling together.n
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Press dough into a ball and knead gently on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.n
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Use pastry for tarts, pastries, quiches, or other savory goodies.n
Puff Pastry
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Put the flour and a pinch of salt in the food processor. Turn it on and steadily pour in 150ml of water. When the dough comes together, cover it in cling film and chill for 20 mins.
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Lightly flour your surface and roll the dough into a 25cm circle. Put the butter in between two pieces of baking parchment and soften it by tapping it with a rolling pin. Cut the butter in half and repeat the process until the butter is pliable but still cold. Reshape to the size roughly of a postcard.
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Put the butter in the centre of the pastry and fold over the right and left sides of the circle, overlapping in the middle. Press the dough with your rolling pin to make it longer and then lightly mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn.
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Roll the dough out to a long rectangle (roughly 18 x 38cm), keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and give the dough a quarter turn. Repeat one more time, cover and chill for 20 mins.
Repeat step four twice more, chilling each time. Chill for one hour before using.
Filo Pastry
First things first, pop the flour and salt into large bowl and mix together. Slowly pour in the water and oil mixing together as you add it. You can use a freestanding mixer with a dough hook attachment or a fork and mix by hand.
Once combined beat your dough together for about 5 minutes until you have a smooth dough which is still slightly sticky.
Pop your dough onto your work surface dusted with cornflour. Divide your dough into 12 equal pieces and roll each piece into a ball. Pop onto a baking tray dusted with corn flour making sure your balls of dough are spaced slightly apart, you might need to put spread your dough across 2 trays to ensure there is enough space between each piece.
Dust the balls of filo dough with corn flour and cover with a damp tea towel. Leave your dough to rest for 2 hours.
Once your dough has rested, roll each piece of dough on a surface dusted with corn flour. Make sure you use plenty of cornflour on your dough and rolling pin as the dough will be a bit sticky. Roll your dough into a rectangle about ¼ cm thickness.
Once you have rolled out a sheet of filo, place on a piece of baking parchment dusted with corn flour. Then dust the sheet of filo with cornflour and cover with a damp tea towel. Place the next sheet of filo on top of the previous sheet and then cover with the damp tea towel, repeat until you have rolled out all 12 sheets of filo.
You filo pastry is now ready to use or keep refrigerated and covered with cling film to prevent it drying out.
