Buckwheat Flaky Pastry

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By Darren Purchese

A beautifully flaky pastry that has an additional nuttiness from the buckwheat. You can use this pastry for sweet or savoury creations and it is light and crispy. It’s a recipe that everyone needs in their repertoire and can be a puff pastry substitute if you don’t have time for the real thing.

We use this in lots of recipes like Darren’s Eccles cakes and fruity galettes.

Time

3

hour

30

minutes

Degree of Difficulty

Easy

Save

0

Portions

12
pieces

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Ingredients

Servings

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BUCKWHEAT FLAKY PASTRY

225g unsalted butter, chilled
220g buckwheat flour
120g plain flour
5g salt flakes
140 ml cold water
1tsp white vinegar
1

For the pastry… Cut the butter into 1 cm (1/2 in) dice and chill in the fridge. Put the buckwheat and plain flours, plus the salt in a mound on your kitchen bench and scatter the chilled butter cubes over the top. Use your finger tips to rub the butter into the flour until you have a crumbly texture, with small lumps or shards of butter still visible. Make a well in the middle, and add the vinegar and then the water. Use a dough scraper or spoon to gently cut the flour into the water until you have a crumbly texture, gathering up any leaks as you do. Use your hands to gently push it all together into a rough dough, with a slightly sticky texture. Roll or press the dough out into a rectangle roughly 3 cm thick. Place the wrapped pastry into a fridge and leave to chill for an hour.

 

2

To fold the pastry… remove the pastry from the fridge and leave to sit on the bench for 15 minutes. Lightly flour the bench and unwrap the pastry. Use a rolling pin to roll the pastry into a rectangle 2 cm thick. Fold one- third of the dough into the middle, then the other third over the top of that, this is a letter fold. Rotate the dough 90 degrees and roll it out again, into a rectangle roughly 2–3 cm thick, then repeat the letter fold. These folds are not perfectly neat, they will though, help to layer the butter together which results in a lovely flakiness. If the dough starts to get a bit dry or floury, add a bit more water as you go. Wrap the dough and place into a fridge to rest for 30 minutes. Remove from the fridge and rotate the dough 90 degrees again. Roll out the pastry to a rectangle 2-3 cm thick on a lightly floured work surface. Make another letter fold and again rotate the dough 90 degrees. Roll out again to a thickness of 2-3cm and make the last letter fold. Wrap the pastry and rest in the fridge for a minimum of 1 hour or overnight. It will keep in the fridge for up to 3 days or for up to 2 months in the freezer.

 

3

To roll the pastry… remove the pastry from the fridge and leave to sit at room temperature on the bench for 15 minutes. Lightly flour the bench and use a rolling pin to roll the pastry out into a sheet with a thickness of 1cm. Keep lifting the pastry as you roll and use extra flour for dusting to keep the pastry from sticking to the bench. Place the sheet of rolled pastry onto a sheet of baking paper and transfer to a tray. Place the tray into the fridge to chill and rest for 15 minutes before using.

 

1
0 hours 0 minutes

For the pastry… Cut the butter into 1 cm (1/2 in) dice and chill in the fridge. Put the buckwheat and plain flours, plus the salt in a mound on your kitchen bench and scatter the chilled butter cubes over the top. Use your finger tips to rub the butter into the flour until you have a crumbly texture, with small lumps or shards of butter still visible. Make a well in the middle, and add the vinegar and then the water. Use a dough scraper or spoon to gently cut the flour into the water until you have a crumbly texture, gathering up any leaks as you do. Use your hands to gently push it all together into a rough dough, with a slightly sticky texture. Roll or press the dough out into a rectangle roughly 3 cm thick. Place the wrapped pastry into a fridge and leave to chill for an hour.

2
0 hours 0 minutes

To fold the pastry… remove the pastry from the fridge and leave to sit on the bench for 15 minutes. Lightly flour the bench and unwrap the pastry. Use a rolling pin to roll the pastry into a rectangle 2 cm thick. Fold one- third of the dough into the middle, then the other third over the top of that, this is a letter fold. Rotate the dough 90 degrees and roll it out again, into a rectangle roughly 2–3 cm thick, then repeat the letter fold. These folds are not perfectly neat, they will though, help to layer the butter together which results in a lovely flakiness. If the dough starts to get a bit dry or floury, add a bit more water as you go. Wrap the dough and place into a fridge to rest for 30 minutes. Remove from the fridge and rotate the dough 90 degrees again. Roll out the pastry to a rectangle 2-3 cm thick on a lightly floured work surface. Make another letter fold and again rotate the dough 90 degrees. Roll out again to a thickness of 2-3cm and make the last letter fold. Wrap the pastry and rest in the fridge for a minimum of 1 hour or overnight. It will keep in the fridge for up to 3 days or for up to 2 months in the freezer.

3
0 hours 0 minutes

To roll the pastry… remove the pastry from the fridge and leave to sit at room temperature on the bench for 15 minutes. Lightly flour the bench and use a rolling pin to roll the pastry out into a sheet with a thickness of 1cm. Keep lifting the pastry as you roll and use extra flour for dusting to keep the pastry from sticking to the bench. Place the sheet of rolled pastry onto a sheet of baking paper and transfer to a tray. Place the tray into the fridge to chill and rest for 15 minutes before using.

Recipe Tags basics, buckwheat