Rough Flaky Pastry
Ingredients
Directions
Prepare
In a bowl, mix the flour, baking powder, and salt.
Cut the lard or dripping into small pieces and add to the flour mixture.
Gradually add cold water to form a light paste, ensuring it is not too wet.
Laminate and roll
On a floured surface, roll out the dough thinly.
Fold the dough into thirds, turn it, and roll it out again.
Repeat the folding and rolling process two more times, then roll it out thinly for use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Forms the structure of the dough once bound with water.
- Lard or clarified dripping
- Fat layers that separate the dough sheets and create flakiness when baked.
- Baking powder
- Releases gas that helps the pastry rise and lighten.
The step that matters
Gradually add cold water to form a light paste. Adding too much water develops gluten and makes the dough tough and wet, while cold water keeps the fat solid so it stays in distinct layers rather than melting into the flour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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