Quick and easy flaky pastry is really a cheat’s version of puff pastry that doesn’t entail turning, rolling and turning and rolling. Believe it or not it doesn’t take a lot of skill, or time to get a pastry with a crisp, flaky texture and great flavour. Check out our video below to see just how easy it is to make.
We used quick and easy flaky pastry to make this delicious pumpkin, blue cheese and pine nut tart that will be posted in a day or so.
The idea is to incorporate thin layers of fat between the layers of pastry, encasing as much air as possible. The trapped air expands and lifts each thin layer of pastry as it bakes.
The trick is to grate frozen butter using the course side of a box grater that produces long curls of butter, then use a knife to distribute the butter through the flour, add a little water and bring it together finally with your hands. Rest the pastry, and then bake away. There’s no boring rubbing in, or rolling and turning. Too easy!
hot hands are the enemy of flaky pastry
Wrapping the frozen butter in a piece of tinfoil before grating stops your hands warming the butter, and making it oily.
The recipe can easily be doubled, or tripled so go ahead and make a big batch to freeze ready to bake up something delicious in no time. The pastry freezes extremely well, you just need to defrost it thoroughly and let it come back to room temperature before using.
Watch How To Make It
Please scroll to the bottom for the recipe
check out some more recipes using pastry
click on the link for the recipe…..Italian Lemon Mascarpone Tart
click on the link for the recipe…..Beef Bourguignon Pie
click on the link for the recipe….Peach Frangipane Tart
click on the link for the recipe…..Cheese Puff Tarts
click on the link for the recipe…..Apple Frangipane Tart
What’s your go-to flaky pastry recipe? We would love to hear from you in the comments below.Print
This pastry is incredibly easy to make. The trick is to freeze your butter for an hour or so and grate it into the flour using a box grater. You simply use a knife to toss the butter with flour, and trickle in some cold water to mix, and finally bring it together using your hands. It rolls like a dream, and is flaky and buttery. We hope you like it.
- 150g (5 ounces) salted butter, frozen in foil for an hour –
- holding the frozen butter with a piece of tinfoil while grating stops your hands warming the butter, and making it oily
- 220g (8 ounces) plain (all purpose) flour
- a pinch of salt
- fridge cold water – we used 6 1/2 tablespoons of water
NOTE: this is enough pastry for a 20cm (8 inch) pie, top and bottom
- sift flour and salt into a large bowl
- take butter from freezer and peel back most of the foil
- dip butter in the flour
- grate the length of the butter to give you long curls of butter over the flour, dipping into the flour a number of times to make it easier to grate
- take a knife and start to distribute the butter into the flour, coating all of the butter pieces individually with flour (don’t use your hands yet)
- sprinkle 2 tablespoons of cold water over the pastry and mix well until evenly distributed – repeat twice more using the remaining water
- start to bring the pastry together now using your hands to gently squeeze the pastry into a ball
- watchpoint: if you need a little more water just dab some on your fingers – the pastry should come together leaving the bowl fairly clean with no loose bits of butter or flour
- shape pastry into a flat disk
- wrap in plastic wrap and refrigerate for 30 minutes before using (pastry can be frozen at this point)
- pastry should have pieces of butter visible – it will appear motley (this is good)
NOTE: bake pastry at 220c (430f) on bake, not fan
- the amount of water used can vary depending on your location and weather
- you are looking for a soft, but not wet pastry
- pastry freezes well
- Category: pastry
- Method: bench top
- Cuisine: English
Keywords: quick and easy flaky pastry
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