[The Wizard]

Just wanted to share with you this recipe which I've been trying to get off my mother in law for years. She makes the most amazing pastry when she does a steak pie and it's not like normal shortcrust but more like a cross between puff and shortcrust. I hope someone is willing to try it. The key it how to mix the fat.

For this recipe we want half fat to flour. So mix x amount of good quality flour to 1/2 amount of Stork margarine. I use McDouglas and the foil wrapped Stork for reasons I'm about to explain.

Before starting, freeze the stork. The tub variety is spreadable and softer and doesn't work. Do NOT be tempted to use lard as in other recipies. This will drastically alter the taste and you'll just end up with fatty/greasy tasting pastry.

You will also need a jug of iced water.

Put your required amount of flour in a cold (preferably metal) mixing bowl.

Using a cheese grater, grate the frozen margarine into the flour and a pallet knife to turn fat into the flour so it's evenly distributed. Add a teaspoon or a pinch of salt and mix it together making sure to keep the fat flakes whole and intact.

Once all the fat is mixed together start adding the chilled water. The mixture needs to be as cold as possible to avoid the flakes of fat melting into the flour.

What you need to be looking for is a mixture with lumps of fat flakes in it. Do NOT for this reason ever mix with your hands or rub the mixture as this will cause the fat to melt in to the flour and you'll end up with a breadcrumb regular shortcrust mixture.

The key to the light fluffy flakyness of the pastry is leaving these grated fat flakes as intact as possible and use the water to bring it together rather than rubbing in the fat. So use the pallet knife to fold and cut the mixture together whilst adding the chilled water a bit at a time. If you've ever made shortcrust pastry before you'll realise that you don't need to add much water because the fat is already rubbed in. In this recipe you will need to add more water than normal because your not rubbing the fat into the flour.

Cut together with the water and pallet knife making sure not to make it too wet or soggy. After this has been mixed in you can now use your hands to finally bring it together, adding more flour if it's too wet. Gently form it into a dough ball and place in the fridge for 30 minutes or until your ready to use it.

When you roll it out you should see yellow flakes of fat in the dough which is what you want. Once baked you will have the softest lightest pastry imaginable.

I would like someone to give it a go and let me know what you think. Enjoy!

[LaChatteGitane]

The name for that is flaky pastry.

[beaglemum]

Quote:

Originally Posted by LaChatteGitane

The name for that is flaky pastry.

love it

[Osusana]

Quote:

Originally Posted by LaChatteGitane

The name for that is flaky pastry.

I remember doing this at school - lot of faffing about if you ask me.
I make my own pastry for pies but it's always shortcrust - my fat is always half Stork/half Lard and this is in total is half as much flour eg. 8oz flour, 2oz stork and 2oz lard, pinch of salt and very cold water to bind.
Everyone always comments on how good it is