Pastry is one the oldest and widely used dessert in the world cuisine. It is generally made of flour, butter, egg, milk, sugar and baking powder/soda. Mostly baked pockets or tarts with sweet stuffing of jam or custard are known as pastry. But there are few different types of pastries are available ; like tarts, pies, pasties and quiches. They may have different stuffing or shapes but the basic dough of the pastry is always the same. Sometimes savory stuffing is also used to make savory pastry.
Pastry sheet/dough is the most important part of making any kind of pastry. Your dough needs to be buttery, flaky but light and airy. Good pastry dough is responsible to hold the stuffing also. So it is a crucial balance, indeed. Most of the pastry lovers are habituated to buy the pastry sheet from supermarkets to make homemade pastries. But recently when I realized there is no shop available near my place with pastry sheets I was in total mess. Soon I also realized it is a total hectic job to make your own pastry sheet until I found out this recipe. It is easy, quick and totally worth it. I got this recipe from Maggi Beer’s recipebook.
Here is my version of D.I.Y. Eggless Pastry Dough or Sour Cream Dough where I replaced the sour cream with Greek yogurt.
Recipe is adapted from http://www.maggiebeer.com.au/recipes/sour-cream-pastry
Preparation Time: 10 mins
Cooking Time: 00 mins
Resting Time: 20 mins
Total Time: 30 mins
Yield: one large dough
For the Dough:
All-purpose flour: 250g or 2 cup
Chilled butter: 200g or 7/8 cup, cut into small pieces
Chilled Greek yogurt: 125ml or ½ cup (or equal amount of Sour cream as mentioned in the original recipe)
Food processor or hand blender with dough attachment
Large mixing bowl with fitted lid
In a large bowl sieve and sift the flour twice. Add cold butter with flour into the food processor and run it 1-2 mins or until mixture look like crumble. (See Tips)
Drop the yogurt/cream in the mixture and run the food processor for another 1-2 mins. In the beginning it will look like a big mess. But gradually it will produce super soft & smooth dough. (See Tips)
Cover the dough with cling film and allow it to rest for 10-15 mins. (I kept in rest for 10 mins.) After the resting period the dough will be pliable comfortably. (See Tips)
Now use the dough whenever you are ready to bake. Knead the dough lightly for 1-2 mins to make sure it is completely pliable and smooth before using. And roll out the dough to 3mm thick sheet and cut to use it according to your need.
1. While mixing butter and flour, be careful to mix thoroughly. It is important to coat the flour with the fat to restrict the gluten to develop.
2. Once wet ingredient is added to the mixture, don’t over mix things. This will lead to a tough dough.
3. It is important to keep the dough covered with cling film to avoid dry stretchy dough.
Now, Enjoy your homemade pastry!
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