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Flaky Pastry: Date Added: 11 Aug 2009
Listed in: Pies and Pastry / Pastry Ingredients

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Cooking Instructions

For a genuine flaky pastry a special method of combining the ingredients is necessary and a solid form of shortening must be used. First mix a paste as for Plain Pastry, using only three-quarters of the shortening. Roll into a rectangular sheet and over half of it dot half of the remaining shortening. Fold over, roll out lightly again and incorporate the rest of the short¬ening in the same way. For a still richer pastry two extra tablespoons of shortening may be used.

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