Perfect flaky pastry

Perfect flaky pastry

Ingredients:

  • 3 cups plain flour
  • 2 tabs caster sugar
  • 170g cold (hard) butter, cut into small cubes
  • 1/3 cup cold (hard) coconut oil
  • 1/2 cup ice water

Method:

  1. In a food processor fitted with a steel blade, add the flour and sugar. Pulse until combined.
  2. Add the butter and hard coconut oil. Pulse until the butter cubes are pea-sized.
  3. Using a low processer speed, pour the ice water down the processor feeder. Pulse until the dough begins to form a ball.
  4. Place the dough on a floured surface and roll into a ball. If some dry flour remains, just sprinkle it with a little more water and knead until combined with the ball.
  5. For pies with a top and bottom crust, cut the dough in half; otherwise leave whole. Wrap the dough in cling wrap and refrigerate for no less than thirty minutes.

Salsa verde

Salsa verde

Ingredients:

  • 1 cup basil leaves
  • 1 cup flat-leaf parsley leaves
  • 3 garlic cloves, chopped
  • 2 teaspoons capers, drained
  • 1/3 cup extra-virgin olive oil
  • 2 tabs lemon juice
  • sea salt

Method:

  1. Place basil, parsley, capers and garlic in a food processor. Process until finely chopped.
  2. Add oil and lemon juice to herb mixture. Process until well combined.
  3. Season with sea salt and pepper. Allow to stand for 10 minutes.

Note:  This is great as a pasta sauce, or as a flavour booster in soups.