This pastry is a dream to work with! Buttery and and golden and easy to roll out, it evoen rises up more like a puff pastry than short crust. Making your own pastry is easier than you think – the dough comes together in minutes and all you need to do is rest for 30 minutes and then roll out. Avoid all the weird additives and preservatives in shop bought pastry with this perfect pastry recipe.
Trust me, I was a little scared and skeptical that I could make homemade pastry work, being that I’m not the world’s most natural baker anyway. I’ve tried to make pastry in the past, and it has either been too flaky, too soggy, too hard to roll out, etc. Having chosen to cater my own 40th birthday party with many pastries on the menu, I’m so happy I received this recipe from my neighbour Bonnie, who got the recipe from her mum. I tripled the amount listed below, and it worked so well for my party – in fact I found that I made too much so just froze the rest to use another time.
The silicon pastry mat shown in the photo above also makes easy work out of rolling pastry! See my write up of it here. Use this pastry recipe to make quiches, sausage rolls, pie crusts or pretty baked pinwheel pastries. See my recipe for Australian Mini Party Pies here.
- 1¾ Cups Plain Flour
- 150g Cold Butter (10 Tbsp, or 1.25 Sticks)
- 1 Egg Yolk
- 2 tsp Lemon Juice
- ⅓ Cup Iced Water
- Add all ingredients to a food processor and bring together just until a dough forms.
- Add a little more iced water, 1 Tbsp at a time if it looks a little dry.
- Dump the dough out on a clean surface bring together to form a disc. Wrap, and refrigerate for at least 30 minutes before rolling out as needed.
Freeze excess and thaw overnight in the fridge.