Homemade Pastry Flour Recipes

Steps:

• Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined.
• Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Turn ball into a bowl and wrap tightly with plastic wrap. Refrigerate at least 30 minutes.
• Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into discs. Freeze discs for later use or use right away for your favorite sweet or savory empanadas.

Steps:

• Sift flour and salt into a mixing bowl and add the water with oil.
• Stir until forms soft dough, then knead in the bowl about 10 minutes.
• Dough will feel sticky at first, but kneading, it should develop into a dough that becomes smooth and satiny.
• When well mixed and smooth, wrap pastry in plastic wrap and leave it to rest at room temperature about one hour.
• If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week.
• Always bring to room temp before using.
• Divide the pastry into 12 equal portions, shaping them into smooth balls.
• Cover with a cloth, except the one you're working with.
• Take a ball of dough, and shape it into a square.
• Place it on a lightly floured surface, and roll into a 6 inch square using rolling pin.
• Dust again with flour.
• Take the dowel, and place on one end of the pastry, and roll neatly onto the dowel, pressing firmly as you do so.
• Keep hands on each side of the pastry.
• Unroll the pastry and dust the work surface and pastry with a little flour, and roll up again from opposite side as before, exerting pressure as you go.
• Unroll carefully.
• After second rolling, the pastry should be about 10x12 inches.
• Using the back of your hands, place them under the pastry and stretch gently, moving hands to keep it even, working toward the edges.
• The edges can be given a final stretch with the fingertips.
• You should wind up with a pastry that's 14x18 inches in size.
• Place on a cloth, cover with wax paper and fold the cloth over the top.
• Repeat the above process with remaining dough balls, laying each on top of the previous one with wax paper between them.
• Use soon after making as they'll go sour if you keep them too long.
• If desired, you can roll them out more thinly.
• Repeating the dowel rolling process more will result in a thinner square each time.
• Phyllo can be used like a puff pastry when thicker, or it's wonderful in baklawa, lamb pastries, or many other mid eastern sweets when rolled very thin.
• In Greece, they'll often use phyllo as a crust for certain types of pies, such as spinach.

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.