Flaky Pastry

Ingredients

• Half pound of Flour
• Four ounces of Fat
• Pinch of Salt
• One gill of Water (rather less)
• Egg to glaze

Method

1. 1

   Add salt to the flour and pass through a sieve, rub one third of the fat into the flour, mix with water to a stiff paste.

2. 2

   Flour board and pin, and roll pastry out till it is thin and narrow.

3. 3

   Divide remainder of fat into three, put third on the pastry in little dabs, over two thirds of the surface.

4. 4

   Lightly dredge with flour, fold in three.

5. 5

   Press pin on edges to close them.

6. 6

   Turn with rough edges towards you, roll out again.

7. 7

   Add another third of fat, fold, and roll as before.

8. 8

   Do this once more, then roll into shape as required.

9. 9

   Cut off edges, put on moistened edge of pie-dish, put on cover, trim edges with a knife.

10. 10

    Cut edges up, and decorate in centre.

11. 11

    Make a hole to allow steam to escape, and bake for one hour.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 15. The excerpt below is the record exactly as published.

Flaky Pastry. Ingredients. Half pound of Flour. Four ounces of Fat. Pinch of Salt. One gill of Water (rather less). Egg to glaze

Cook this with the app: pantry check, scaling, and the assistant.