flaky pastry

Vital what gluten and a gluten free option

Flaky Keto Puff Pastry

vital wheat gluten (50 grams)

almond flour (30 grams)

tbsp oat fiber (14 grams)

tbsp coconut flour (7 grams)

tsp baking powder

tsp xanthan gum

salt

butter

+ 1 tbsp cold water

tbsp psyllium husks

tsp Xanthan Gum

water

Add your dry ingredients to a food processor and grind until everything is a fine powder (if you do not have a food processor you can definitely still make this recipe, your dough may just be a bit more textured)

Next add in chunks of butter (roughly chopped, doesn't have to perfect) and pulse a few times until the butter chunks are a bit smaller and coated with flour but still visible. (again doesn't have to be perfect, if you don't have a food processor, just chop the chunks ~1/8th of an inch thick and and stir them into your dry ingredients).

Dump this mixture into a bowl and add your cold water (and egg white if making the gluten free version). Mix with a spoon until a rough dough forms.

*Skip this step if making the vital wheat gluten version - press the dough together and knead it a few times until it starts to stick together (you don't want the butter chunks blended in but you also want the dough to hold together without crumbling and have a smoother surface.

Press the dough into a rough ball shape, wrap it in Saran Wrap and place in the fridge for 30min.

Next unwrap your dough and roll it out flat between two sheets of parchment paper. (Flour your parchment and rolling pin lightly with coconut flour, repeat this whenever needed, alternatively for the vital wheat gluten version you can use that to flour your surface)

Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 4-5 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don't worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don't want your butter to melt).

After you've rolled the dough out 4-5 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.

Pre-heat your oven to 400*F.

Roll the dough out and use as desired! (I typically cut my dough in half and put half back in the fridge to make it easier to roll out and work with when making individual items, use the other half of the dough once you've finished with the first).

Brush the dough with an egg wash before baking (optional). Typically this dough takes 20-30min at 400*F but it may take less time if your oven runs on the hotter side or more time depending on what fillings you are adding. NOTE: the gluten free version will bake in closer to 20min while the vital wheat gluten version will take longer. This dough is a good size for a pie, individual pizza, 12 tartlets, 8 small filled pockets or for a side serving of cheesy bread. Double ingredients for a larger recipe. I actually used this pastry dough already for croissants, tartlets and cheesy bread myself so check those out! Enjoy your Flaky Keto Puff Pastry.

Mini veggie pastry parcels with oozing cheese make a great value and comforting homemade snack

Leek, cheese & potato pasties

potatoes

leeks

thyme sprigs, leaves

Dijon mustard

tbsp cream

flour

block shortcrust pastry

Cook the potatoes in boiling, salted water for 5-8 mins until tender, but still holding their shape. Meanwhile, melt the butter in a large saucepan. Add the leeks and thyme and soften for 10-12 mins. Drain potatoes and add to the leeks with the mustard and plenty of seasoning. Stir in the cream and leave to cool a little.

Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to the thickness of a £1 coin. Use a side plate or a bowl as a template to cut out 6 x 15cm circles. Mix the cheese with the leek mixture and pile a mound of the mix onto the centre of each pastry circle. Brush around edges with a little egg, then bring edges together and crimp with your fingers to seal.

Place pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 mins until golden brown. Serve warm or leave to cool.

How To Make Quick and Easy Flaky Pastry. Simple to follow instructions, great for pies, strudels, turnovers and freezer friendly too!

Quick and Easy Flaky Pastry

sugar if making a sweet dish.

Mix the sieved flour and salt in a...

Mix the sieved flour and salt in a bowl. (add sugar if using)

Weigh out the butter and divide into 4...

Weigh out the butter and divide into 4 amounts.

Add one portion of the butter to the...

Add one portion of the butter to the flour and using a round bladed knife, incorporate the butter and flour, whilst slowly adding enough cold water until the mixture comes together to form an elastic dough.

Dust the rolling surface with flour, and turn...

Dust the rolling surface with flour, and turn the dough out. Roll out the dough into a rectangle shape (see photo) and keep rolling, adding more flour if necessary to stop from sticking, until the dough is about 4 mm thickness.

Rub any excess flour from the surface and...

Rub any excess flour from the surface and using the next portion of butter, dot the butter (about 1 cm dots) on two thirds of the rolled out pastry evenly. (see photo).

Fold the pastry into three portions, bringing the...

Fold the pastry into three portions, bringing the end without butter to the centre, then folding down the other third. (see photo)

Press together pastry edges with your fingers, give...

Press together pastry edges with your fingers, give the pastry half a turn and roll out lightly again until the pastry is 4 mm thick (same size before you dotted with butter).

Repeat steps 5 - 7 twice more, then...

Repeat steps 5 - 7 twice more, then fold into three, cover with plastic wrap and chill in the fridge for 30 minutes.

The leftover filling is great on pancakes, waffles, or ice cream.

Blueberry Hand Pies

sugar

cornstarch

dark rum

orange zest (from 1 orange, preferably organic)

vanilla extract

kosher salt

thyme

blueberries

recipe store-bought or homemade double-crust pie dough

All-purpose flour

vegetable oil

confectioners’ sugar

Meyer lemon juice lemon juice

heavy cream

Whisk

In a medium saucepan, whisk together the sugar and cornstarch.

Cook

Pour in 1/2 cup water and whisk until combined. Whisk in the rum, orange zest, vanilla extract or paste, and salt. Add the thyme sprig. Set the saucepan over medium heat and cook, whisking constantly, until the mixture is reduced and syrupy, 12 to 15 minutes.

Stir

Remove from the heat and gently stir in the blueberries. Let stand for 30 minutes.

Roll

Remove and discard the thyme sprig from the blueberries. Divvy the piecrust in half. Cover and refrigerate 1 portion until ready to use. On a lightly floured surface, roll out the remaining portion to 1/8-inch (3-mm) thickness on a lightly floured surface. Cut the dough into 10 circles with a 4 1/2-inch (11-cm) round cookie cutter gently rerolling the dough scraps once and cutting out more rounds. Repeat with the remaining dough half.

Fill

Spoon about 1 tablespoon filling into the center of each dough circle. Whisk together the egg and remaining 1/4 cup water. Brush the edges of each pie and fold the dough over the filling so the edges meet. Press the edges together with a fork to seal, taking care to seal the sides together well to prevent leaking. Repeat the process with the remaining dough, filling, and egg wash. (You may end up with some extra filling. We highly encourage spooning it over vanilla ice cream. Or just scooping it up straight from the pan.)

Assemble the blueberry hand pies

In a deep-sided skillet set over medium heat, warm the oil to 375°F (190°C). Place a couple layers of paper towels on a baking sheet and place alongside the stove. Fry the pies until golden brown, 2 to 4 minutes. Turn and cook 2 minutes longer. Use a slotted spatula to move the pies to paper towels. Let cool for 20 minutes.

Fry the blueberry hand pies

In a small bowl, whisk together the confectioners’ sugar and lemon juice. Slowly whisk in the cream, 1 teaspoon at a time, until the desired consistency is reached.

Drizzle

Drizzle the glaze over the pies and devour immediately.

Drizzle the blueberry hand pies with icing

I’ll admit I was a little skeptical about what about would happen to pie dough when it was plunged into hot oil, but I needn’t have worried. These blueberry hand pies were a hit with everyone in my family, from a 4-year-old to my father who is 73, everyone devoured their pie and begged for seconds.

The blueberry filling was the perfect consistency: slightly cooked but not so much that it turned to jam. The lemon glaze was just tart enough to balance out the sweetness of the filling. And the fried pie crust…well, who could complain about fried pie dough?

While the recipe requires a fair amount of hands-on time, each step could easily be completed separately days in advance. We ate the pies while they were still slightly warm but any leftovers (as if!) would be delicious the next day so don’t be deterred by the large serving size.

It's so much better than shop-bought sheets and really is easy. It is well worth the extra effort.

Flaky Pastry

tsp salt

Step 1

Sift flour, baking powder, and salt into a bowl. Place in fridge.

Step 2

Coarsely grate ¼ of the frozen butter into the flour, dipping butter into flour to assist if needed.

Step 3

Add iced water a tablespoon at a time. Using a pallet knife or spatula, very lightly mix the butter into the flour, to make a dough.

Step 4

Turn onto lightly floured board, knead as little as possible to an even consistency. Place in fridge for 30 minutes.

Step 5

Step 6

Spread another ¼ of the butter, along ⅔ of the length of the pastry, leaving a margin of 2 cm all round edge of dough.

Step 7

Sprinkle a little flour over, then fold into 3 even folds, firstly fold the dry end in, then the opposite end over. Draw edges together. Place in fridge.

Step 8

Repeat until all butter is used. Place in fridge.

Step 9

Step 10

Fold into 3 with no butter, roll into shape and use as required.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030889013001&=domain=br

5348771529001-6030889013001

Made with a thin, flaky, and buttery homemade puff pastry crust, this pear galette has the most amazing combination of flavors from pears, walnuts, and gorgonzola.

Pear galette

g all-purpose flour

tsp white granulated sugar

ml ice water (adjust as needed)

pears (sliced)

tbsp white sugar

g blue cheese (such as gorgonzola (cubed))

walnuts

tbsp milk

tbsp honey

Dice the butter into ½” (1 cm) cubes and place them in the fridge for 10 minutes.

In a large bowl, combine the all-purpose flour, salt, and sugar.

Toss the butter cubes into the flour mixture and briefly press them together with your hands. Do not break down the butter into smaller pieces.

Add ¼ cup of water and mix until absorbed. Repeat the process until the dough forms, ensuring no dry flour patches are visible. Do not knead the dough. Press and squeeze it with your hands until it comes together. You may need slightly more or less water to hydrate the flour, so add water gradually until the dough comes together.

Place the dough on plastic wrap and shape it into a rectangle. Wrap it and refrigerate it for 30 minutes.

Place the dough on a floured surface and gently flatten it with a rolling pin, elongating the dough. Roll it evenly, adjusting the ends for a rectangular shape. The slab should be around ¼” (½ cm) thick.

Fold the bottom and top ends towards the center, leaving a small gap in between. Then, fold the slab in half, resembling a closed book. Wrap it in plastic wrap and refrigerate it for 30 minutes or up to 4 days.

Puff Pastry

Preheat the oven to 400F (200C) and line a baking sheet with parchment paper.

In a small bowl, whisk together the egg and milk. Set aside.

Roll the dough out on a floured surface to cut out a 12” (30cm) disk with leftovers around the edge.

Place the dough disk on the prepared baking sheet. Fold the edges over, overlapping slightly to create a border. Alternatively, cut out small circles from the dough leftovers and attach them around the edges using the egg wash, slightly overlapping.

Prick the middle of the galette with a fork to prevent air bubbles.

Sprinkle one tablespoon of sugar on top, avoiding the edges.

Arrange sliced pears on top of the sugar and nuts. Sprinkle the second tablespoon of sugar and the walnuts on top of the pear slices.

Brush the border of the galette with the egg wash.

Bake for 25 minutes or until the edges turn golden brown. Remove from the oven and add the cheese. Place back into the oven for one extra minute or until the cheese starts melting.

Remove from the oven and let cool down until just warm. Drizzle the galette with honey, then slice and serve.

Assembling and Baking

https://www.youtube.com/watch?v=WSSHyqsi4Oc

Made with a thin, flaky, and buttery homemade puff pastry crust, this pear galette has the most amazing combination of flavors from pears, walnuts, and gorgonzola. 

Grab the full recipe here: https://sugarpursuit.com/pear-galette/

Follow:

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Website: https://sugarpursuit.com

Juicy beef filling cooked with bold spices and just a hint of fiery heat, wrapped in a flaky pastry that&#39;s extra flavorful because it&#39;s made with lard and butter and spices! These Jamaican beef patties are a flavor-packed snack you can make with any type of protein, or even make it vegan too.INTERMEDIATE - While the recipe isn&#39;t difficult at all, it does take a little time. Achieving the correct dough consistency is important, so that it&#39;s nice and flaky, and not rubbery.Makes about 16 patties (about 5 inches wide).

Jamaican Beef Patties

500 g all purpose flour (about 4 cups (spooned and leveled))

tsp turmeric

½ tsp Jamaican curry powder

¼ tsp sea salt

unsalted butter (about 10.5 tbsp)

100 g lard (or shortening, about ½ cup)

flour (if needed)

Egg wash

Water (to seal the pastry)

tbsp Vegetable oil (for cooking)

onion

Scotch bonnet (see recipe notes)

garlic

ginger (sliced)

tsp Jamaican curry powder

½ tsp jerk seasoning (substitute with 1 tsp Jamaican curry powder)

allspice

tsp paprika (or cayenne pepper)

g beef (1 ½ lbs)

120 mL water (½ cup)

breadcrumbs

Salt and pepper (to taste)

parsley

Grate the butter and weigh the correct amount. Freeze the grated butter until solid. Place the lard in the fridge to chill. If you&#39;re using shortening, this can be grated and frozen too.

Place the flour in a large shallow bowl, or the bowl of your food processor.

Add the turmeric, curry powder, salt, and sugar, and pulse or whisk to mix.

Add the butter and lard (or shortening) to the flour mixture. Toss to coat the butter in flour.

Use a pastry cutter, or your fingers to rub  the fat into the flour, so it resembles coarse wet sand. If using a food processor, pulse the mixture to get the same texture.

Stream in the ice water in small amounts while mixing the flour butter mixture. The flour mixture will start to form large clumps as you add water.

The dough is at the correct consistency when the dough clumps can be squeezed together to form a dough, with very little dry spots.

Turn the dough clumps out onto your work surface and squeeze them together to form a dough. If the dough is too soft or wet, add more flour as you bring it together. Dust the dough well if it&#39;s is too sticky.

Fold the dough over itself a few times, just to create a smooth surface. Shape the dough into a disc and wrap with plastic wrap and let it rest in the fridge for at least 4 hours, or overnight (up to 1 day).

Make the dough

Slice the onion and place it in a small food processor or blender. Add the scotch bonnet, garlic, and ginger. Process to form a finely minced mixture.

Alternatively, finely chop the onion, garlic, ginger, and scotch bonnet pepper. Just be careful when handling scotch bonnet peppers, as they are very spicy.

Mix the breadcrumbs and water in a separate bowl, and set aside until needed.

Heat a pan or pot over medium heat with some oil (about 2 tbsp). When the oil is almost heated, add the onion mixture. Sauté until the onions soften and start to color. Since the blended mixture will have liquid, make sure the liquid is mostly evaporated as you sauté. This can take about 10 minutes, depending on your stove and cooking pan.

Add the spices to the onion mixture and saute for another 1 - 2 minutes until the spices are fragrant. Do not let the spices burn.

Add the ground beef, salt, and water, and mix to remove any lumps in the ground beef. Mix well with the spices.

Lower the heat (to low - medium low), to simmer the beef mixture. Simmer for about 10 - 15  minutes, making sure to occasionally stir the mixture. There should still be some liquid in the beef mix after simmering. If not, add a little water to make sure the mixture doesn’t dry out.

Add the panade (breadcrumbs + water), and stir it in. Bring the mixture back to a simmer. Taste and add salt to your taste.

Simmer the mixture for a further 5 - 10 minutes. The mixture should thicken with the panade, and there shouldn’t be any runny liquid in the beef mixture.

Remove the curried beef filling from the heat and add the parsley. Stir to combine.

Transfer the filling into a container and let it cool down slightly before returning to the fridge to cool down completely.

The filling should be at room temperature or chilled before using. I prefer to let the filling rest overnight, which will develop the flavors further.

Curried beef filling

Take the chilled and rested dough and roll it out on a lightly floured surface until it’s about 2 - 3 mm in thickness. Make sure the dough isn’t sticking to the surface as it&#39;s rolled out. Roll out the dough on both sides as well.

If it&#39;s difficult to roll out the dough because it&#39;s become elastic (shrinks back), then lightly dust the dough and loosely fold it into quarters and cover with plastic wrap. Return this dough to the fridge to rest for about 1 - 2 hours to let the gluten relax. This will make it easier to roll out the dough to the desired thickness.

Take a pastry cutter or bowl that&#39;s about 5 inches in diameter and mark circles on the rolled out dough. Cut out the circles with the cutter OR use a paring knife to cut the circles.

Cut as many circles as you can with the first roll out. Keep the cut circles on a plate and cover with plastic wrap or a cloth and keep it in the fridge until you fill the pastry.

Bring together the remaining dough scraps to form a rough dough and wrap it well. Then refrigerate the dough for about 1 hour to let the dough relax. Then re-roll the dough to cut more pastry circles. I can usually cut about 16 pastry circles in total.

Rolling the dough

Keep the curried beef filling in the container with a scoop or spoon, so it&#39;s easy to equally portion the filling. I use about 3 tbsp per pastry, which is about 50 g of filling.

Assembling Jamaican beef patties

Top 8 flaky pastry recipes from across the web

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Top Tags

Flaky Keto Puff Pastry

Leek, cheese & potato pasties

Quick and Easy Flaky Pastry

Flaky Keto Puff Pastry

Blueberry Hand Pies

Flaky Pastry

Pear galette

Jamaican Beef Patties

Top 8 flaky pastry recipes from across the web

The most viewed flaky pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Flaky Keto Puff Pastry

Leek, cheese & potato pasties

Quick and Easy Flaky Pastry

Flaky Keto Puff Pastry

Blueberry Hand Pies

Flaky Pastry

Pear galette

Jamaican Beef Patties

The most viewed flaky pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine