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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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This is a very adaptable dough, which can be used for samosas, flans and even flat bread. I found this recipe in the paper and it is great if you need pastry in a hurry. It can be used immediately, refrigerated for a day or frozen for up to one month. The flour is about 4 1/2 cups but it is always best to use a scale in this recipe as flour absorbs moisture as using a scale gets the correct ratio. Ingredients:
560 g plain flour |
10 g salt |
200 g unsalted butter, cold and diced into small even cubes |
190 ml water |
Directions:
1. Put the flour and salt into an electric mixer bowl. Add butter gradually and process until the mix resembles fine bread crumbs.
2. Add water and mix to form a dough.
3. Remove the dough from the bowl and knead until smooth. Rest the dough for 20 minutes at room temperature before using it.
4. The flour is about 4 1/2 cups but it is always best to use a scale in this recipe.
5. Note ~ The dough can be wrapped and shilled for 24 hours or frozen for one month, but always allow the dough to come to room temperature before using.
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