How To Make Quick Flaky Pastry

You’ll fall in love, I guarantee; the flakes are so light, that they melt in no time to make way for whatever goodness lies atop. And it’s quick!

You’ll fall in love, I guarantee; the flakes are so light, that they melt in no time to make way for whatever goodness lies atop. And it's quick!

40 minPrep

Not specifiedCook

40 minTotal

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1Place the butter and a mixing bowl with the flour and salt sifted in it, in the freezer for 40 minutes.
2Take them all out and grate the butter atop the sifted flour using the course side of a grater. Dip the butter in the flour every now and then to prevent the butter from sticking to the grater. You could hold the end of the butter with gloves or mittens if the weather is warm and humid.
3Using a knife or two, mix the butter into the flour — work towards getting all the butter coated with flour.
4Add 3 tablespoons of chilled water and continue to mix with the knives.
5Then, adding very little water at a time (if needed), mix with your hands till the flour leaves the bowl.
6Press it to form a ball and wrap the pastry in plastic wrap and place it in the fridge for 30 minutes.
7Once it has chilled in the fridge for 30 minutes, you can take it out and roll it out in any shape you want. Dust your rolling surface and the rolling pin with flour, and roll it out lightly and gently.

You can freeze the quick flaky pastry for later use. Let it thaw before you roll it out. If you have pastry flour in your pantry, you can use that.