Kitchencraft

Southland Times, Issue 23306, 16 September 1937, Page 15

Kitchencraft

FLAKY PASTRY

(By

SARAH)

Flaky pastry is richer than short pastry in that its fat content is higher. Instead of using twice as much flour as fat by weight, the flour and fat are used in the proportion of 4:3, that is for every 4 ounces of flour use 3 ounces of fat made up of three-quarters butter and one-quarter lard. Flaky pastry is well named. An ideal product should consist of layers of flakes, crisp yet tender, golden brown in colour, and with a delicate, rich flavour. If you like a shiny appearance, the crust may be brushed over with a little egg-yolk before baking. The uses of flaky pastry are legion; suffice it to say that it crowns the ever-humble but ever-delicious steak and kidney pie, and that it is the basis for many desserts, savouries and afternoon tea pastries:— STANDARD RECIPE The standard recipe is as follows: — 4 ounces flour. 3 ounces fat (( lard, jj butter). I teaspoon salt. Cold water to mix, approximately i cup.

Sift flour and salt into a cold bowl. Divide fat into four equal parts. Cut one-quarter of the fat by means of two knives into the sifted dry ingredients. Add sufficient cold water to make a very stiff dough. Add this by sprinkling it over the surface of the dough, and mix by using the tossing motion. Add no more water than is absolutely necessary. Turn out on to a slightly-floured board or marble slab, and roll out, using light, swift movements. Always roll in the one direction—away from you. In order to get a rectangle turn

the pastry round. Fold sides to middle, top and bottom to middle, then top to bottom. Press the edges with the rol-ling-pin in order to keep in . enclosed air. Place in refrigerator or in a* cool place for five minutes. Roll out to | to | inch thick. Three-quarters of the total fat remains. Take one third of this and by means of two blunt knives dot it over the surface of the pastry, being careful not to break the surface and thus allow the enclosed air to escape. Fold as before and leave to cool. Give one half turn; roll out; dot another third of the fat over the surface. Fold and leave to cool. Repeat the process once again. Roll out to the required shape. Thickness should be one-eighth to one-quarter inches. COOK AT HIGH TEMPERATURE Always cut with a sharp knife with long, even, swift strokes. If a blunt knife is used, or if the pastry is roughly handled, it will not rise and the flakes will be ruined. Cook in a hot oven, 450-500 degrees F. Remember that the more fat used, the higher the tempera-

ture required for cooking, and the shorter the time the baking process takes. If the temperature is not high enough, the fat melts before the air can expand, and the gluten walls harden with the result that the pastry is hard, heavy, and tough. Care after cooking is just as important as care before cooking. Serve the pastry hot or cold, on a paper doily or a plate. Remember that meat pies are always decorated with fruit or flowers made from scraps of pastry, and that fruit pies are never decorated.

If you have to reroll any scraps of pastry, do not roll them into a ball. Place each strip, one on top of the other, and roll out carefully. If this procedure is not followed, the flakes will disappear and the pastry will ! e ruined.