Eduqas GCSE Food Preparation and Nutrition: Student Book

171 SECTION 2 FLAKY PASTRY 1 Mix the fats together on a plate so that they are evenly distributed. Shape the fat into a block and divide into four equal pieces. 2 Sieve the flour and salt, and rub in one quarter of the fat until it resembles breadcrumbs. 3 Add enough water to mix to a soft, elastic dough. 4 Roll the pastry to a rectangle, three times as long as it is wide. Mark into three squares. 5 Place the fat in small lumps on the pastry to cover two of the three sections. Lots of air gaps are formed in between the lumps. This helps form the layered flakiness associated with this type of pastry. 6 Fold the bottom third to the middle and the top third to the bottom. Seal the edges. Refrigerate for at least 5 minutes to harden. 7 Repeat steps 4–6 three times with the remaining fat, giving the pastry a quarter turn before rolling each time. 8 Repeat the rolling, folding and sealing one more time without fat. Leave the pastry to rest for at least 10 minutes. 5 10 Ingredients: 225g strong flour 80g lard 80g butter salt 30–45ml cold water