How to make Flaky Pastry

butter

🥗Healthier: margarine

💰Cheaper: shortening

Margarine reduces saturated fat, while shortening is often cheaper.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber; cake flour is less expensive.

Add 8 ounces of plain flour to a mixing bowl.

Add a pinch of salt to the flour.

Cube 6 ounces of margarine and add it to the bowl, leaving 2 ounces aside.

Mix the margarine into the flour using your hands until incorporated, but do not overwork it.

Drizzle in cold water and stir with a knife to bring the mixture together into a dough.

Turn the dough out onto a floured bench and shape it into a small rectangle.

Roll out the dough slightly with a rolling pin.

Add the reserved 2 ounces of margarine and 1 ounce of cooking lard in patches onto the dough.

Roll the pastry up, shape it again with your hands, and roll it out again.

Wrap the pastry in cling film and refrigerate for at least 1 hour, or up to a few days.

After chilling, roll out the pastry again for use in a pie.

Place the rolled pastry over the pie filling, tucking it down into the sides.

Make a small hole in the pastry to allow steam to escape.

Break an egg and brush it over the top of the pastry for a golden color.

Preheat the oven to 190 degrees Celsius.

Bake the pie for approximately 25 minutes or until golden and flaky.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens