Making pastry is one of my favourite in cooking activities. It is good to have pastry at hand, last week I made a big batch of my water pastry and keep in the freezer. The water pastry is so good because of the crispiness and lightness.
Water pastry is pastry made from flour and water, it is very simple ingredients, of course a little oil and salt have to be added. It is excellent for cooking savouries and sweet pies.
The recipe is in older post, but I will share the steps of the preparation up to the freezing time. It is my first trial, I hope the pastry is easy to roll and it bakes well.
Freezing the pastry, these are what you need: a rolling pin, extra flour, butter and oil mixture, plastic to divide the pastry in between before stacking, foil and plastic freezing bags, pen and paper to label.
Every two pastry rounds has to be brushed with the mixture before joining them. After that, out of ten pastry rounds you would have five pastry rounds and place a piece of plastic in between to prevent of sticking.
Step By Step
The pastry will keep in the freezer for a while I hope, next time I will use it for pies, and I will show you the process of thawing and the preparation for the dishes. My plan is to keep it for a month and see what happen. It should be rolled and stretched to make a very fine sheet which look like Filo pastry.
Maybe I will have hot pies and using this pastry by the end of the month, it is a good time to have hot dishes to celebrate the last Autumn here in Australia.