Quick and Easy Flaky Pastry
What should perfect flaky pastry be like? Answer: as light as possible, wafer-thin and so crisp it eats like a whisper so that you hardly know it's there. Quick flaky pastry is really a cheat's version – the secret is grating partly frozen butter, then mixing it with flour (so no boring rubbing in).
Makes 10 oz (275 g) finished weight of pastry
|4 oz (110 g) butter|
|6 oz (175 g) plain flour|
|pinch of salt|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe first appeared in Sainsbury’s Magazine (Nov 1998).
First of all remove a pack of butter from the fridge, weigh out 4 oz (110 g), then wrap it in a piece of foil and return it to the freezer or freezing compartment of the fridge for 30-45 minutes.
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Galettes are very thin discs of flaky pastry which, unlike conventional tarts, have no sides. The concept is a good one because the pastry is barely there, yet it gives a light, very crisp background to all kinds of toppings, both savoury and sweet.
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