What to do..

In a stand mixer with the beater attachment ( k shape) beat the eggs, egg yolks and softened butter on a medium high stetting for 1 minute. Do not over beat this mixture trying to force the eggs and butter to completely combine. They will not and over beating will cause them to split and the pastry will be grainy and greasy when cooked and hard to work with when rolling.

Sift the flour, sugar and salt into the mixing bowl in 2 or 3 stages, using a slow setting on the mixer. 

Once a dough has started to form remove from the stand mixer and use your hands to bring the crumbly dough into a smooth ball. Try not to overwork the pastry at any stage, the pastry should be delicate and crumbly and overworking the dough will cause the final pastry to be tough and chewy.

Divide into 3 equal balls, slightly flatten the pastry into discs and individually wrap in clingfilm. Rest in the fridge for 1-2 hours before using as the pastry needs time to rest and relax from it’s formation. It will keep well in the fridge for up to a week and will freeze well for up to a month.

Remove your pastry from the fridge at least 10 minutes before you intend to start using it, otherwise it will be very hard to roll to begin with and this will cause tears and rips in the pastry as you are rolling. The pastry shouldn’t be room temperature but not fridge cold either.

Click here for our Pastry class.