Half and half is a good compromise. In the majority of cases the three types of pastry are interchangeable. Life is just too short and Rough Puff gives an excellent result for the minimal amount of effort.
The rise is great for most things — sausage rolls, pies, tarts, with some good, visible lamination. So what about the flaky pastry? The basic water dough consists of flour, water and lard in the proportion of roughly 5 : In some recipes, a little bit of sugar or salt is added for flavour, but traditionally no flavouring is added. The lard dough consists of flour and lard in the proportion of roughly 2 : 1.
After the water dough and lard dough are mixed separately, the lard dough is wrapped inside the water dough, then the combined dough is layered by rolling and folding similar to making puff pastry. The large-scale method is quick and able to produce a larger quantity in a shorter time frame but the resultant layers are not as distinct and delicate. The small-scale method is slow and more suitable for preparation in domestic homes in small quantity, but it produces a more distinct and delicate layering effect.
Once the layering is done, the resultant dough pieces can be used to produce three different types of shaping 1. With the hidden layering, the layering cannot be seen on the outside of the end product, as the layering is in the cross-section.
This is the easiest and most common method for beginners. The half-hidden layering is one where only half of the layering is visible on the outside of the end product. As the name implies, the visible layering is one where the layering can be seen on the outside of the end product.
I also often make this in the food processor and if you process it a bit longer it will come together for you into a ball. I hope that helps! So in pastry recipe you never said what to do after, eg if I make fruit tarts do I bake pastry first?
The pastry can be used in any recipe that calls for pastry. Hope that helps, let me know if you still have questions! A bit of sugar in the recipe helps give the pastry that perfect crisp texture, and it helps with the browning.
Thanks Liz! I love how easy pie crust is to make, but it can be hard to find just the right ratio of ingredients. But dividing the dough into 4 disks means you make 4 pastries? Thanks for reading and happy cooking! So delicious! Mini Chicken Stroganoff Pot Pies. Light and Crispy Apple Strudel. Mini Caramel Apple Pastries.
Sausage and Red Onion Chutney Rolls. Your email address will not be published. Recipe Rating. By using this form you agree with the storage and handling of your data by this website. Made this for a bacon and egg pie. How would I make this Keto? What would I change in the ingredients? I know Almond flour but how much and what else would I change? Thank you so much for sharing! One other thing — when you bring the folded-into-three pastry from the refrigerator and let it warm up, do you unfold it before rolling it to 1 mm or do you just roll it and thereby create three times as many flaky layers?
One is using the butter whole layer the other in dots. Looks great. Hi Karen, This recipe is for how to make flaky pastry so it can be used for a variety of different things. Star Vol Au Vents. Flower Vol Au Vents. Open Face Sandwich. Savoury Mille Feuille. Mini Pies onna Stick. Search this site Search for:. Why is My Pie Crust Soggy? Why is my Pie Crust Shrinking? When is my Pie Done? Store your pie crust wrapped in the fridge or in the freezer.
Try These Recipes! Thanksgiving Leftovers Pie. Shallot Tarte Tatin. Print Recipe. A perfectly flakey pie crust recipe that will actually work for both sweet and savory pies — depending on what you'd love to make. Author: Gemma Stafford. Servings: 10 people. Baking Pans Oven. Prep Time 20 mins. Cook Time 40 mins.Dec 16, · How to make vegan puff pastry from scratch! Don’t buy store bought chemical laden rubbish. This recipe yields a wonderful golden flaky pastry. And below you’ll find a video of complete step by step instructions to help ensure success at home! I can’t begin to tell you just how much time I’ve spent perfecting this recipe.5/5.