Excellent Pastry

INGREDIENTS

3 CUPS FLOUR
½ teaspoon SALT

SIFT THE ABOVE TOGETHER. CUT IN 1 PORTION
OF THE BUTTER UNTIL IT RESEMBLES BREAD
CRUMBS. USE THE LIQUID MIXTURE BELOW TO
MAKE A DOUGH

1 EGG YOLK
1 TEASPOON WHITE VINEGAR
(PUT THE ABOVE IN A 250ml CUP BEAT AND
TOP UP WITH ICE WATER UNTIL THE CUP IS
FULL)


500g BUTTER – DIVIDE INTO 5 EQUAL
PORTIONS

½ CUP FLOUR
1 teaspoon CREAM OF TARTAR
THE ABOVE MIXTURE IS FOR SPRINKLING ON
THE PASTRY AFTER EVERY ROLLING SESSION


½ CUP maizena (corn flour)
½ CUP FLOUR
1 - TEASPOON CREAM OF TARTAR
THE ABOVE MIXTURE IS FOR SPRINKLING ON
THE BOARD AS AND WHEN YOU ROLL THE PASTRY

METHOD

ROLL THE DOUGH OUT FOLD INTO 4 AND PUT
INTO THE FREEZER.

USE THE REMAINING 4 PIECES OF BUTTER AS
FOLLOWS.

KEEP THE DOUGH IN THE FREEZER FOR ½ AN
HOUR INTERVALS, TAKING IT OUT, ROLLING IT
OUT FLAT, GRATING THE BUTTER ON,
SPRINKLING THE ABOVE MIXTURE ON UNTIL ALL
PIECES OF BUTTER ARE USED UP.

INFO & TIPS

By Aysha Dasoo

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