250g strong plain flour
1 tsp fine sea salt
250g butter, at room
temperature, but not soft (blossom 50% fat)
about 150ml cold water
1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
2. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough
dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the
butter streaks; you should have a
4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
My Way:
Follow 1,2 & 3, but instead of a dough consistency it should be sloppy (as the above butter should be blossem) mix the pastry ingredients until all the lumps are gone and its all smooth.
Filling:
Mince
Cutted Mushrooms
Mixed veggies
Chopped Onions
Garlic and herbs
Garlic bbq spices
Bbq spices
Fry the filling
Pour half of the patry mix into a oven container evening out the pastry with a spoons bottom, then even out the filling ontop of the pastry, lastly pour the left over pasty over the filling and even it out aswell
Bake this in the over for 2-3 hours on slow heat
Recipe submitted by: Janie Reynette Pruis
