Never Fail Flakey Pastry

Ingredients

I was lucky enough to be invited to attend the Wellington On A Plate Masterclass and one of  presenters was Alexa Johnston.  A venerable home cook without a background as a chef, she is responsible for the Ladies, A Plate and A Second Helping recipe books detailing all those recipes that Nana's everywhere used to make.  This recipe comes from the What's for Pudding recipe book that is due to be released sometime in the next month.

We were served a pastry topped apple pie and this pastry was a revelation.  Never have I given serious thought to making my own pastry since I have always heard that it is far too hard for the amateur.  Not any more.

Ingredients
115 grams plain flour
pinch salt
115 grams butter
1 tsp vinegar
75 mls full cream milk

Method

Sift the flour and salt into a large bowl.  Grate the cold butter coarsely.  Mix with a round-bladed table knife.

Pour in the vinegar and milk and mix quickly with the knife until the pastry clumps together.  Use a little more milk if needed in 1 tablespoon lots.

Turn the dough onto a floured board and shape into a rectangular brick.

With a short side of the brick facing you, roll out with the pastry with short jerky strokes until about 1cm thick, trying to keep square.

Fold into three sections, rotate 90 degrees and repeat rolling.  Rotate a third time and repeat folding.

Refrigerate until required.