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.
500 g flour
2 ml salt
7 ml cream of tartar
500 g butter, chilled and grated
150 ml iced water
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.
Bake pastry shells blind at 240°C for 10-15 minutes, then add filling
Bake at 240°C for 10 minutes, lower heat to 190°C and bake until done.
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