This is a very versatile pastry as it can be used for both sweet and savoury recipes. Chilling the dough is important to give the gluten time to relax, making it easier to roll out.
Whisk together the flour, salt and sugar (if making sweet pastry). Cut the butter into small dice and rub into the flour to make a breadcrumb consistency.
Using a blunt knife, gradually mix in the water to make a dough. Tip out onto a lightly floured work surface, bring the mixture together and lightly knead. Divide into
Roll out the dough between
If lining a pastry tin, loosely roll the pastry around the rolling pin and drape over the tin. Gently press the pastry into the tin and fill according to recipe instructions. If making a galette, leave the pastry on its paper and add the topping. Slide the paper and pastry onto a baking tray to cook.
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