Mary Berry Flaky Pastry Recipe

This crisp, buttery Mary Berry Flaky Pastry is made with cold butter and plain flour, ready in 1 hour and 20 minutes. Cutting into the freshly baked layers reveals beautiful pockets of steam-puffed dough. I find keeping everything as cold as possible makes all the difference.

The Secret To Getting It Right

I used to avoid making my own pastry because the traditional method seemed far too tedious. This rough puff approach changed my mind entirely because it creates layers without needing a solid block of butter.

My biggest mistake early on was letting the butter get too warm while folding. Now I always chill the dough if the kitchen is warm, ensuring those crucial distinct layers remain intact.

Mary Berry Flaky Pastry Ingredients

• 250g plain flour
• 250g unsalted butter, chilled and diced
• 1/2 tsp fine sea salt
• 150ml ice-cold water
• 1 tsp lemon juice

How To Make Mary Berry Flaky Pastry

1. Mix the dry ingredients: Sift the flour and salt into a large mixing bowl to combine them evenly.
2. Add the butter: Stir in the chilled butter cubes until they are coated in flour, rubbing in a small handful until they resemble breadcrumbs.
3. Bind the dough: Pour in the ice-cold water and lemon juice gradually, mixing gently until the dough just comes together.
4. First fold: Roll the dough out on a floured surface into a long rectangle, then fold the top third down and bottom third up.
5. Turn and repeat: Give the dough a quarter turn, roll it out again, and fold it in thirds once more.
6. Chill and repeat: Wrap the dough and chill for 20 minutes, then repeat the rolling and folding process two more times before resting.

Recipe Tips

• Keep it cold: Warm butter will melt into the flour instead of creating flaky layers when baked.
• Do not overwork: Heavy hands will develop the gluten and result in a tough pastry rather than a crisp one.
• Rest adequately: Giving the dough time in the fridge prevents it from shrinking when placed in a hot oven.

What To Serve With Flaky Pastry

This versatile dough is ideal for wrapping around hearty beef Wellingtons or topping classic chicken pies. You can also use it for sweet applications like fruit turnovers or simple jam tarts.

How To Store

Keep wrapped tightly in cling film in the fridge for up to three days. You can also freeze the raw pastry block for up to three months, thawing it overnight in the fridge.

FAQs

Can I use salted butter?

Yes, just omit the additional half teaspoon of salt from the dry ingredients.

Why did my pastry shrink in the oven?

Shrinkage happens when the dough is not rested long enough or was stretched too tightly during rolling.

Does this work for sweet recipes?

Absolutely, this pastry works perfectly for both sweet and savoury bakes as it contains no added sugar.

Nutrition

• Calories: 350 kcal
• Total Fat: 25g
• Saturated Fat: 16g
• Cholesterol: 65mg
• Sodium: 150mg
• Total Carbohydrate: 28g
• Protein: 4g

Try More Recipes:

• Mary Berry Tuna Pasta Bake Recipe
• Mary Berry Bolognese Pasta Bake Recipe
• Mary Berry Chicken Pasta Bake Recipe