"Vox Humana" > wrote in message >.. .
> "Gemme" > wrote in message
> om...
> > "Vox Humana" > wrote in message
> >.. .
> >
>
> > Pie pastry is just shortcrust? I can make that just fine, but I
> > prefer a flaky pastry for pasties.
>
> My pie pastry is flaky! When you say "flaky pastry" do you mean a
> laminated dough like puff pastry?

Is it? Sorry, I didn't mean to slight it.

Yes, I made a laminated dough. Here's the recipe I followed:

Flaky pastry (Used for sausage rolls, patties, etc.)
8oz flour
0.5 tsp salt
6oz lard or 5oz vegetable fat [as I said, I used 2oz slightly watery
marg, and 4oz butter]
cold water for mixing

Put the flour and salt in a basin and rub in one-third of the fat
until it has the appearance of fine breadcrumbs. Mix to a stiff dough
with a little cold water, using a knife for mixing. Roll out on a
floured board into an oblong piece. Cut half of the remainder of the
fat into small pieces and scatter them over two-thirds of the paste.
Flour well and fold the paste in three, sealing the edges neatly with
the rolling pin. Leave for 10 minutes. Turn the paste round so that
the sides become the ends and roll out again, then add the rest of the
fat in the same way as before. Flour, fold in three, turn and roll
out again. Leave for 10 minutes. Fold in three once more and, if
possible, put away in a cool place in a covered basin for an hour or
more. [Mine went in the fridge wrapped in cling film (saran-wrap)
overnight] Roll out before using and bake in a hot oven.

Gemma.