Home > Food Projects > Make Your Own Pastry

Make Your Own Pastry

By: Sarah O'Hara BA (hons) - Updated: 12 Feb 2013 | comments*Discuss
 
Shortcrust Pastry Puff Pastry Flaky

Lots of people think that making their own pastry from scratch is too difficult, but it needn’t be. Pastry is incredibly cheap to make and is useful for a wide range of both sweet and savoury dishes.

How to Make Shortcrust Pastry

You will need:
  • 150g plain flour
  • 75g of room temperature butter, lard or other fat (experts suggest a half and half mixture of lard and butter for the best results)
  • Cold water
  • A pinch of salt

Sift the flour into a bowl. Add the cubed fat to the sifted flour and pinch of salt. Use a knife to ‘cut’ the fat into the flour. Now, it’s time to get your (clean!) hands messy.

Rub the fat into the flour with your fingers. Rub until the mixture is crumbly.

Now it’s time to add the water. The water should be as cold as possible. You will probably need about two tablespoons - depending on your mixture. Add the water and bring the mixture together into a dough. Make sure there are no floury deposits left. Just keep adding water very gradually as you need to until you have a dough ball.

Place your shortcrust pastry dough ball into a plastic bag (sandwich bags or freezer bags are fine), and leave it in the fridge for at least half an hour. The dough will keep like this for a couple of days though if necessary. You can also freeze it if you want to use it at a later date.

This ‘resting’ phase of pastry-making should not be skipped or your pastry is likely to crack and crumble.

You can now roll your pastry to make dishes such as pies, flans and quiches.

How to Make Flaky Pastry

Flaky pastry is ideal for dishes such as pasties, vol au vents and sausage rolls. It’s also known as quick puff pastry or ‘rough puff’ and it’s much easier to make.

You will need:

  • 175g plain flour
  • 110g butter at room temperature
  • A good pinch of salt
  • Cold water

Place the butter in clingfilm and put it in the freezer for about half an hour. It needs to be firm enough so that you can grate it. Sift the flour and salt into a bowl and then grate the butter in.

Use a knife, not your hands – they’re too warm – to again ‘cut’ the fat into the flour. Add a sprinkle of cold water to make a dough. You can now use your hands.

Once you have all the mixture in a dough, wrap it in clingfilm again and rest for 30 minutes in the fridge.

This pastry can be frozen as well.

Pastry Tips

  • Always sift the flour
  • Do not overwork the fat when rubbing it in
  • Be cautious with the water – add it gradually as too much will spoil your pastry
  • Try to minimise how much you handle the pastry
  • Always use chilled ingredients, as long as the fat is warm enough to manipulate

You might also like...
Share Your Story, Join the Discussion or Seek Advice..
I thought this was very useful it helped me (ALOT) but next time you might want to add things that you coud do with the pastry oh and tell us what the difference beween pastry and flakey pastry is.
chloe - 17-Oct-11 @ 3:24 PM
Share Your Story, Join the Discussion or Seek Advice...
Title:
(never shown)
Firstname:
(never shown)
Surname:
(never shown)
Email:
(never shown)
Nickname:
(shown)
Comment:
Validate:
Enter word:
Topics
Latest Comments
  • CHIB
    Re: Make Your Own Organic Compost
    Autumn is the best time for this kind of work. Forking in some well rotted horse manure, well rotted leaf mould if you are able…
    28 January 2018
  • MakingYourOwn
    Re: Make Your Own Puppets
    HRMS44 - Your Question:Good Afternoon,I am hoping to make embroidered finger and glove puppets out of certified embroidery thread and…
    17 January 2018
  • HRMS44
    Re: Make Your Own Puppets
    Good Afternoon, I am hoping to make embroidered finger and glove puppets out of certified embroidery thread and certified felt. As these…
    15 January 2018
  • JanPez
    Re: Make Your Own Sloe Gin
    I’ve got some damson gin on the go, which I intend to leave until next year. In fact I have a few different convictions on the go. My…
    11 October 2017
  • MakingYourOwn
    Re: Make Your Own Washing Powder & Fabric Conditioner
    Jo - Your Question:I would like to know how much gram of soap do you use?Thank uOur Response:An
    3 July 2017
  • Cornish
    Re: Make Your Own Sloe Gin
    I have dregs of bottle of homemade sloe gin; can I top up with more gin and keep it going? If so do I need to add sugar as if starting…
    20 June 2017
  • Tanya
    Re: Make Your Own Periscope and Kaleidoscope
    Very easy to make and interesting.
    8 June 2017
  • Parrot
    Re: Make Your Own Sloe Gin
    Hi, I've just decanted sloe gin and slodka made in 2013. It is natural, unsweetened and the gin is delicious, and the vodka is much…
    6 June 2017
  • MakingYourOwn
    Re: Make Your Own Fudge
    GVallen - Your Question:This is quite honestly the WORST fudge recipe I have ever come across, it completely ruined our best pan and didn't…
    27 March 2017
  • GVallen
    Re: Make Your Own Fudge
    This is quite honestly the WORST fudge recipe I have ever come across, it completely ruined our best pan and didn't even work! Even at over…
    25 March 2017
Further Reading...
Our Most Popular...
Add to my Yahoo!
Add to Google
Stumble this
Add to Twitter
Add To Facebook
RSS feed
You should seek independent professional advice before acting upon any information on the MakingYourOwn website. Please read our Disclaimer.