MAKES 1 QUANTITY
230g (8oz/1¾ cups) plain (all-purpose) flour
125g (4½oz/½ cup plus 1 tablespoon) cold
unsalted butter, cut into 1cm (½in) cubes, no need to be precise
50g (1¾oz/heaping ¹⁄³ cup ) icing (powdered) sugar
1 egg yolk
2 tablespoons milk
For egg wash – if and when the recipe calls for it
Place the flour and butter into the bowl of a freestanding mixer and attach the paddle beater. Mix on a medium speed until the butter has been incorporated into the flour and resembles fine breadcrumbs. Add the icing (powdered) sugar and mix for a few seconds before adding the egg yolk and milk. Continue to mix until a cohesive dough forms – this should only take 30–60 seconds, depending on your mixer.
Turn out the pastry onto a work surface – there’s no need for more flour – and bring it swiftly together with your hands, without overworking it.
Lay out a long sheet of cling film and place the dough on one half. Flatten the pastry with the palms of your hands, then fold the remaining cling film over the top, fully encasing the dough. Roll out swiftly between the cling film to an approximate depth of 5mm (¼in), trying your best to keep it in a circular shape.
Place in the fridge for at least an hour before using.
After resting, roll out between two sheets of non-stick baking paper – there’s no need for more flour – and use according to the relevant recipe instructions
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Recipe courtesy of Julie Jones @julie_jonesuk and Octopus Publishing Group. Photography courtesy of Pete Cassidy @petecassidyfoto
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