Handmade Pastry Recipes

Steps:

• In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

Steps:

• Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
• Knead the dough briefly and gently on a floured surface.
• Wrap in cling film and chill while preparing the filling.

Steps:

• Place flour, salt, and sugar in a large bowl; whisk to combine. Add butter and shortening to the flour mixture. Using a pastry cutter or two table knives, cut in the butter and shortening until the mixture resembles coarse meal. Gradually add ice water, mixing with a large fork, using just enough so the dough holds together.
• Turn the dough out onto a lightly floured work surface. Divide dough in two. Place each piece on a sheet of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat disc with your fists. Wrap in the plastic, and chill for at least one hour.

Steps:

• In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.