Quick flaky pastry, a quick and easy alternative to puff pastry, inflates into crisp shells with tender interiors. It is a versatile pastry as it can be used for both savoury and sweet dishes.
Yields: 1 kgIngredients
500 g flour
2 ml salt
7 ml cream of tartar
500 g butter, chilled and grated
150 ml iced water
Method
Sift flour, salt and cream of tartar.
Add butter, rubbing in lightly with fingertips.
Cut in iced water with a knife and place in refrigerator for at least 1 hour.
Roll dough out on a floured surface, fold into envelope shape and roll out again. Repeat twice.
Use pastry immediately.
Baking
Bake pastry shells blind at 240°C for 10-15 minutes, then add filling. – If baking shells with filling, bake at 240°C for 10 minutes, lower heat to 190°C and bake until done.
Cuisine: Global
Category: Baking
- Posted20-Nov-2009
- Total Views589
- Word Count234
- Commentvia Twitter
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