Homemade layered pastry???
It's not even that complicated, but needs some work, and the dough needs some time in the fridge too.
Makes about 20+ pastries.
Ingredients
- Dough
- 250g flour
- 1 tsp salt
- 250g room temperature butter
- 100ml cold water
- more flour needed for rolling etc.
- Stuffing
- Sausage
- Blue cheese
- ???
- Glaze
- 1 egg yolk
- pinch of powdered chili
- cumin seeds
- ???
- Other
- kitchen brush
- cling film
- baking paper
- rolling pin
Method
1.
- Sift flour and salt into a large bowl.
- Break (or cut) butter in small chunks and add to the bowl. Mix only loosely, don't knead (you need to see bits of butter).
- Make a well in the center and pour in water. Mix until you have a firm rough dough (still don't knead, at least not too much - let the butter form clumps).
- Cover with cling film and rest in fridge for 20 min.
2.
- Turn out onto a floured board, knead gently into a smooth rectangle.
- Roll in one direction only, until 3 times the width (20x50 cm or so). Keep edges straight.
- Don't overwork it. You should have a marbled effect from the butter streaks.
- Fold the top third down to the center, then the bottom third up and over that. Turn 90 degrees and repeat (roll in the same - now perpendicular - direction and fold again).
- Sprinkle flour between the layers and generally over everything, because the dough will stick.
- Cover with cling film and chill in refrigerator for at least 20 min before use, but you can leave it in there for a whole night.
3.
- Preheat oven to 230°C.
- Roll dough to about 5mm thickness. Cut 7x7 cm squares.
- Put small pieces of sausage and blue cheese on the squares (about 1 tbsp total) and then fold them up into little packages. Put them in a baking sheet lined with baking paper.
- Whisk egg yolk together with powdered chili. Brush over pastry.
- Sprinkle cumin seeds on top.
- Bake until golden (maybe 15 min).
Notes
That's like a whole lot of butter.
You can probably fill these with anything you can imagine instead of sausage or blue cheese.
Pics
