Puff or Flakey ?

xxtimbo · 15-12-2013, 01:30

Does anyone know the difference ?

xxtimbo · 18-12-2013, 01:54

I was looking for flakey pastry, but all I could
find was puff pastry .
That was about 60 p
Jar of mincemeat.......... £1
cost of oven burning for 30 mins..... 40 p ?
those 8 or so mince pies werent exactly cheaper
than buying in the shops !

Cant say I was that impressed with the puff pastry either,
Thinking back to all the rolling out... throwing flour
everywhere to keep the pastry from sticking to the roller.. all the mess and washing up .... it just was nt worth the effort.

I wanted to get a flakey pastry result... like the pastry
you see on steak pies

Fairy Wings · 18-12-2013, 18:42

I don't like either, you just get covered in flakes of it. Much much prefer shortcrust. I always have to make my own sausage rolls nowadays as you can't buy shortcrust pastry sausage rolls

degsyhufc · 18-12-2013, 18:51

Quote:

Originally Posted by xxtimbo

I was looking for flakey pastry, but all I could
find was puff pastry .
That was about 60 p
Jar of mincemeat.......... £1
cost of oven burning for 30 mins..... 40 p ?
those 8 or so mince pies werent exactly cheaper
than buying in the shops !

Cant say I was that impressed with the puff pastry either,
Thinking back to all the rolling out... throwing flour
everywhere to keep the pastry from sticking to the roller.. all the mess and washing up .... it just was nt worth the effort.

I wanted to get a flakey pastry result... like the pastry
you see on steak pies

There are a lot of things that will turn out to be more expensive than mass produced products unless you make them in bulk.

The main point is that you can tweak the flavours in your home made products and ofcourse you should be enjoying the process.

If it is a chore then just buy in.

Toby LaRhone · 18-12-2013, 21:20

Google "Flakey v Puff pastry" and you'll soon find that it really doesn't matter unless you're absolutely pedantic and intent on making it yourself.

alternate · 20-12-2013, 00:24

Puff you layer equal widths of pastry and butter and then fold (or laminate) to make lots of layers.

Pro: more layers equals more rise.

Con: time consuming, you often have to chill the pastry between adding butter layers

Flaky (or rough puff). You cut the butter in tu cubes or slithers and only have one layer that is folded a few times. It is alot quicker but you get less rise. Mainly just a flaky crust.

xxtimbo · 20-12-2013, 01:14

i KNOW tradition dictates that mince pies are made
with shortcrust pastry but I wanted to make say a dozen
mince pies with flakey pastry to be a little different.

I suppose I should buckle down and mix some shortcrust pastry
just flour and water... should be a doddle !

Toby LaRhone · 20-12-2013, 09:43

Quote:

Originally Posted by xxtimbo

i KNOW tradition dictates that mince pies are made
with shortcrust pastry but I wanted to make say a dozen
mince pies with flakey pastry to be a little different.

I suppose I should buckle down and mix some shortcrust pastry
just flour and water... should be a doddle !

Lorraine Pascale uses filo.
http://www.itv.com/thismorning/food/...pascale-recipe

degsyhufc · 20-12-2013, 17:48

Quote:

Originally Posted by xxtimbo

i KNOW tradition dictates that mince pies are made
with shortcrust pastry but I wanted to make say a dozen
mince pies with flakey pastry to be a little different.

I suppose I should buckle down and mix some shortcrust pastry
just flour and water... should be a doddle !

Just buy puff/flakey/filo in. Almost every top chef recommends it for home use.

15-12-2013, 01:30	#1
xxtimbo Forum Member Join Date: Jul 2005 Posts: 7,683	Puff or Flakey ? Does anyone know the difference ?

18-12-2013, 01:54	#2
xxtimbo Forum Member Join Date: Jul 2005 Posts: 7,683	I was looking for flakey pastry, but all I could find was puff pastry . That was about 60 p Jar of mincemeat.......... £1 cost of oven burning for 30 mins..... 40 p ? those 8 or so mince pies werent exactly cheaper than buying in the shops ! Cant say I was that impressed with the puff pastry either, Thinking back to all the rolling out... throwing flour everywhere to keep the pastry from sticking to the roller.. all the mess and washing up .... it just was nt worth the effort. I wanted to get a flakey pastry result... like the pastry you see on steak pies

18-12-2013, 18:42	#3
Fairy Wings Forum Member Join Date: Aug 2013 Posts: 4,267	I don't like either, you just get covered in flakes of it. Much much prefer shortcrust. I always have to make my own sausage rolls nowadays as you can't buy shortcrust pastry sausage rolls

18-12-2013, 18:51	#4
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	Quote: Originally Posted by xxtimbo I was looking for flakey pastry, but all I could find was puff pastry . That was about 60 p Jar of mincemeat.......... £1 cost of oven burning for 30 mins..... 40 p ? those 8 or so mince pies werent exactly cheaper than buying in the shops ! Cant say I was that impressed with the puff pastry either, Thinking back to all the rolling out... throwing flour everywhere to keep the pastry from sticking to the roller.. all the mess and washing up .... it just was nt worth the effort. I wanted to get a flakey pastry result... like the pastry you see on steak pies There are a lot of things that will turn out to be more expensive than mass produced products unless you make them in bulk. The main point is that you can tweak the flavours in your home made products and ofcourse you should be enjoying the process. If it is a chore then just buy in.

18-12-2013, 21:20	#5
Toby LaRhone Forum Member Join Date: Mar 2013 Posts: 9,227	Google "Flakey v Puff pastry" and you'll soon find that it really doesn't matter unless you're absolutely pedantic and intent on making it yourself.

20-12-2013, 00:24	#6
alternate Forum Member Join Date: Jul 2005 Posts: 7,928	Puff you layer equal widths of pastry and butter and then fold (or laminate) to make lots of layers. Pro: more layers equals more rise. Con: time consuming, you often have to chill the pastry between adding butter layers Flaky (or rough puff). You cut the butter in tu cubes or slithers and only have one layer that is folded a few times. It is alot quicker but you get less rise. Mainly just a flaky crust.

20-12-2013, 01:14	#7
xxtimbo Forum Member Join Date: Jul 2005 Posts: 7,683	i KNOW tradition dictates that mince pies are made with shortcrust pastry but I wanted to make say a dozen mince pies with flakey pastry to be a little different. I suppose I should buckle down and mix some shortcrust pastry just flour and water... should be a doddle !

20-12-2013, 09:43	#8
Toby LaRhone Forum Member Join Date: Mar 2013 Posts: 9,227	Quote: Originally Posted by xxtimbo i KNOW tradition dictates that mince pies are made with shortcrust pastry but I wanted to make say a dozen mince pies with flakey pastry to be a little different. I suppose I should buckle down and mix some shortcrust pastry just flour and water... should be a doddle ! Lorraine Pascale uses filo. http://www.itv.com/thismorning/food/...pascale-recipe

20-12-2013, 17:48	#9
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	Quote: Originally Posted by xxtimbo i KNOW tradition dictates that mince pies are made with shortcrust pastry but I wanted to make say a dozen mince pies with flakey pastry to be a little different. I suppose I should buckle down and mix some shortcrust pastry just flour and water... should be a doddle ! Just buy puff/flakey/filo in. Almost every top chef recommends it for home use.

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Puff or Flakey ?