Easy Flaky Pastry
|Plain flour||8 Ounce|
|Water||1 Tablespoon (For Mixing)|
Sieve flour with salt.
Divide fat into 3 portions.
Rub 1 portion into flour in usual way and mix to rolling consistency with cold water.
Roll out to oblong shape.
Take second portion of fat, divide it into small pieces and lay them on surface of two-thirds of dough.
Leave remaining third without fat.
Take its 2 corners and fold back over second third so that dough looks like an envelope with its flap open.
Fold over top end of pastry, closing the 'envelope'.
Turn it at right angles, seal open ends of pastry and 'rib' it.
This means depressing it with the rolling pin at intervals, so giving a corrugated effect and equalising the pressure of air.
This ensures that pastry will rise evenly.
Repeat process again using remaining fat and turning pastry in same way.
Roll out pastry once more, but should it begin to feel soft and sticky put it into a cold place for 30 minutes to become firm before rolling out.
Fold pastry as before, turn it, seal edges and 'rib' it.
Altogether the pastry should have 3 foldings and 3 rollings.
It is then ready to stand in a cold place for a little while before baking, since the contrast between the cold and the heat of the oven makes pastry rise better.
To bake, use a very hot oven (475°F - Gas Mark 8) for first 15 minutes, then lower temperature (400°F - Gas Mark 5) to cook for remaining time.