Post by kickingfrog on Feb 17, 2011 14:25:56 GMT
Flaky Pastry
Posted by Fiona on 20/6/2007
GF board
Heres the recipe I use for Flaky Pastry
4oz Butter
6oz Flour
Pinch of Salt
Weigh out 4 oz of butter, then wrap it in a piece of foil and return it to the freezer or freezing compartment of the fridge for 30-45 minutes.
Then, when you are ready to make the pastry, sift the flour and salt into a large, roomy bowl. Take the butter out of the freezer, fold back the foil and hold it in the foil, which will protect it from your warm hands. Then, using the coarse side of a grater placed in the bowl over the flour, grate the butter, dipping the edge of the butter on to the flour several times to make it easier to grate. What you will end up with is a large pile of grated butter sitting in the middle of the flour. Now take a palette knife and start to distribute the gratings into the flour – don't use your hands yet, just keep trying to coat all the pieces of fat with flour. Now sprinkle 2 tablespoons of cold water all over, continue to use the palette knife to bring the whole thing together, and finish off using your hands. If you need a bit more moisture, that's fine – just remember that the dough should come together in such a way that it leaves the bowl fairly clean, with no bits of loose butter or flour anywhere. Now pop it into a polythene bag and chill for 30 minutes before using.
From Fiona
Sausage Rolls in flaky pastry
Its a delia smith recipe and I just used frozen grated butter in the recipe with Gluten Free Flour, usually been glutafin or Juvela. Once made I put in the fridge for about 2 hours to firm up. I use baking parchment and roll the pastry out to a square, cut a line in the middle so i have 2 smaller rectangles. PLace some skinless gf sausages in the middle and then using the parchment roll up the pastry to make the sausage shape and then roll and it will get longer! Repeat for the other square, then mark into sizes required, brush with beaten egg and bake, they do puff up slightly and are scrummy warm!!
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Posted by Fiona on 20/6/2007
GF board
Heres the recipe I use for Flaky Pastry
4oz Butter
6oz Flour
Pinch of Salt
Weigh out 4 oz of butter, then wrap it in a piece of foil and return it to the freezer or freezing compartment of the fridge for 30-45 minutes.
Then, when you are ready to make the pastry, sift the flour and salt into a large, roomy bowl. Take the butter out of the freezer, fold back the foil and hold it in the foil, which will protect it from your warm hands. Then, using the coarse side of a grater placed in the bowl over the flour, grate the butter, dipping the edge of the butter on to the flour several times to make it easier to grate. What you will end up with is a large pile of grated butter sitting in the middle of the flour. Now take a palette knife and start to distribute the gratings into the flour – don't use your hands yet, just keep trying to coat all the pieces of fat with flour. Now sprinkle 2 tablespoons of cold water all over, continue to use the palette knife to bring the whole thing together, and finish off using your hands. If you need a bit more moisture, that's fine – just remember that the dough should come together in such a way that it leaves the bowl fairly clean, with no bits of loose butter or flour anywhere. Now pop it into a polythene bag and chill for 30 minutes before using.
From Fiona
Sausage Rolls in flaky pastry
Its a delia smith recipe and I just used frozen grated butter in the recipe with Gluten Free Flour, usually been glutafin or Juvela. Once made I put in the fridge for about 2 hours to firm up. I use baking parchment and roll the pastry out to a square, cut a line in the middle so i have 2 smaller rectangles. PLace some skinless gf sausages in the middle and then using the parchment roll up the pastry to make the sausage shape and then roll and it will get longer! Repeat for the other square, then mark into sizes required, brush with beaten egg and bake, they do puff up slightly and are scrummy warm!!
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