This was a weird video for me — weird in that it’s one I’ve wanted to make since I started vlogging (heck, pastry was the whole reason I wanted to start vlogging) but I was so scared of doing it because I knew I’d have to try something totally different to properly show you what to do.
So for the first time, the majority of this video is shot over my shoulder. All you can see is my hands and what they’re doing to make the pastry.
The recipe is below. My idea with this is that you can almost entirely cook along with me — pause the video when the pastry is chilling (and if I get ahead of you) but otherwise I am right there, showing you what to do at every stage.
Please, please, PLEASE let me know if you try it out. This is the pastry I used to make my chilli sausage rolls, and I think the people at Ashley’s party can vouch for how tasty it was!
- 225g of plain flour
- 1/2 a teaspoon of salt
- 250g of chilled unsalted butter, cut into cubes
- 150ml of cold water
- Sift the salt and the flour into a large mixing bowl. Then put all the ingredients in the fridge and leave for 10 minutes
- Drop the butter into the flour, a few cubes at a time, and toss them round to cover the cubes in a light dusting of flour
- Once the butter is all coated in flour, tip in the the water and use a round-bladed knife (or a spoon if you don’t have one) to bring everything together. Don't mix - just make one rough lump. There will still be huge, visible lumps of butter
- Squash the dough into a fat, flat oval. Wrap it in cling film and stick it in the fridge for 15 minutes
- Lightly flour your work surface and roll out the pastry until it’s about as long as your rolling pin. After every two rolls, pick it up and flip it 180 degrees to stop it sticking to the surface
- Fold the bottom third up over the centre third, and the top third down over the bottom third. Turn it so that the bit facing you is to the right (a quarter turn anti-clockwise) and press down firmly on the edges with your rolling pin to seal them
- Do this — roll it out, score it into thirds, fold it, fold it again, turn and seal — four times. If at any time it starts to feel sticky, wrap it back in cling film and chill it in the fridge for ten minutes
- When you’ve finished wrap it in pastry and chill it for at least another 30 minutes before you’re going to use it