I’ve made pastry many times – usually using the Edmonds Cookbook recipe that’s tried and true, but not necessarily oh-my-goodness amazing. I always feel quite noble making pastry as although it’s not necessarily “good for you”, I like knowing it’s just a short list of ingredients, minus any preservatives or additives found in store bought pastry. And I love how straightforward it is.
I am a big Little & Friday fan and in my opinion their savoury offerings are about as scrumptious as you’ll find anywhere. Kim – the owner – maintains that it’s their homemade pastry that stands them apart from their peers. She includes the recipe for their Flaky Pastry in her recipe book Treats from Little & Friday.
Last Saturday night was our 5th wedding anniversary so Mr S and I were heading out for a celebratory dinner. My Mama was going to look after the kids and I always like to have dinner prepared in advance for her so that she can just focus on the kiddies without the stressful cooking hour than I endure most nights. I decided to make a bacon & egg pie using this pastry.
Half way through my own dinner downtown I received a text from home which read “Delicious pie. Perfect pastry!!” That was all the praise I needed to know that it was successful and it was a recipe I would use for years to come. We had left overs the following night reheated in the oven and it was still spectacular.
Here it is for you to try.
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- 1.5C flour
- 225g butter, chilled or frozen
- 90ml iced cold water
- Sift flour into a large bowl. Grate 60g of the butter into the bowl and work into the flour using your fingers.
- Dice the remaining butter into 1cm cubes and add to the bowl. Lightly mix with your hands until the butter cubes are coated in flour.
- Add the iced water and mix with your hands until the dough starts to come together. (The mixture will be studded with the lumps of butter and very dry at this point.)
- Tip mixture onto a floured work surface and gently work together with your hands until the mixture forms a rough ball - this took several minutes.
- Roll out to a 30com x 20cm rectangle. With a long side of the rectangle facing you, fold both short ends to meet at the middle, then fold in half again.
- Wrap in glad wrap and chill in the fridge for at least 2 hours, ideally overnight.
- Roll into a 30cm x 20cm rectangle and fold as before. Do this twice, then return to the fridge for 30 minutes to rest.
- Cut pastry in half. Roll each half out to 5mm thick to form one pastry sheet.
- This pastry will not keep and is best used within 24 hours.
- Wash with egg wash combination of 1 egg + 1 T cream and brush over pie before baking.
- (enough to make one pie, top and bottom of pastry)
The Bubbalino Kitchen http://thebubbalinokitchen.com/