I was searching for a good home-made chicken pot pie pastry when I fell upon this little marvel. It possesses the elements of croissant folding that I'm so enraptured with, producing a delightful soft and flaky pastry. I give the butter a good beating with the rolling pin to help it become more malleable, as Julia Child taught me.
New
Zealanders: try the process, but use a NZ recipe for your quantities. I
suggest Annabel Langbein's though I don't know that it's any better than
any other. It's merely flour, butter, salt, and chilled water, after
all. She adds a little baking powder too.
I have tried to lessen the butter quantity but Jbird and I are sure to suffer from heart problems later in life. Roll on summer, and a desire for fresh, raw vegetables.
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