This pastry recipe was passed on to me by my
late gran's cousin. It's perfect for quiche,
coconut and jam tarts, pies (large and
cocktail), horns and the pastry slices recipe
which I have posted here.
500g butter, frozen
500g butter, cut into pieces
500ml boiling water
1kg cake flour
pinch of salt
For rolling out pastry:
12 tablespoons cornflour
6 teaspoon cornflour
Sift flour and salt in a bowl and set aside.
In a separate bowl add the 500g butter cut
into pieces, pour over boiling water. Allow
to stand until butter has melted and the
mixture has cooled down.
Mix in dry ingredients until you have a soft
dough. Divide dough into two pieces and
refrigerate for about 4 hours or preferably
Roll each piece of dough into a rectangle,
grate cold butter over two thirds of the
dough. Sprinkle dough generously with
cornflour mixture. Fold over third without
butter covering the middle piece and then
fold over the last third. Cover with cling
wrap and allow to rest for 45mins.
Continue with above rolling method until
you'vanilla essence rolled each piece out three times.
Always resting the dough for 45mins in
Allow pastry to rest for at least 24 hours
INFO / TIPS
Make sure all the utensils, as well as the butter you're going to use for grating is very cold. Butter is best for making pastry. For beautiful puffed pastry make sure you bake it at 200C.