Perfecting quick flaky pastry
Asked on 17 Dec 2022 by crap cook
Hello, I’ve just made Ettys sausage rolls using Flora block vegan margarine instead of butter well I had to add extra water, 4 tablespoons of water, to make it come together. And I still had to squish it together to make it hold before rolling and still it was cracking round the edges. The pastry cooked more like shortcrust than flakey. Please advise. Thank you
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Hello,
This pastry does need more water than shortcrust, and if the finished texture is like shortcrust it has probably been over mixed.
It can take several attempts to get it right. I use the palette knife to mix the cold water into the flour and fat and when I think I’ve added enough water I test a little by pressing a small amount to see if it comes together. If it doesn’t, I add a little more water, mix with the palette knife and test again.
You need to add the water cautiously as too much will make a tough pastry. Delia’s tablespoons are the equivalent of 2 dessert spoons or 20mls so it may be that you added too little water to begin.
When you bring all the dough together in the bowl with your fingers be as gentle as you can. If you can still see bits of fat in the dough – this is a good sign for what will be a good crisp and flaky pastry.
Kind regards
Lindsey