Homemade Flaky Pastry

This recipe makes 500 grams of pastry.

Prep Time30

Divide your butter into quarters and place three quarters back in to the fridge.
Sift the flour and salt into a bowl and rub in the first quarter of cold butter.
Add small amounts of cold water and combine to make a firm dough.
On a clean floured surface roll out the dough into a roughly shaped rectangle until it is about 1 cm thick. At this stage it won’t look pretty.
Get the second quarter of butter from the fridge and grate it.
With the short end of the rectangle facing you, place the butter on the bottom two thirds of the pastry.
Fold the unbuttered end into the middle. Now fold the buttered end to meet the folded edge. Use your rolling pin to seal the ends.
Now make corrugations along the rectangle by pushing down with your rolling pin.
Chill for 5 mins.
Roll out and repeat with the third quarter of butter.
Chill for 5 mins
Roll out and repeat with the last quarter of butter.
Fold into thirds and chill one last time before rolling out.
At this stage you could wrap and place in the fridge overnight. Or wrap and place in the freezer.
This recipe makes 500 grams of pastry. Enjoy x

I use the whisk attachment on my cake mixer to rub my butter. Just pop the flour and butter in, turn on to a low setting and walk away. It’ll rub the butter to a fine crumb.
Save and use old cereal wrappers to wrap you pastry in and avoid plastic wrap.