 Meat pie with flaky pastry | |
| Alternative names | Quick puff pastry, blitz puff pastry |
|---|---|
| Type | Pastry |
| Main ingredients | Flour,butter |
| Similar dishes | Chinese flaky pastry |
Flaky pastry, also known asquick pastry,blitz pastry orrough puff, is a light and thin unleavenedpastry that is similar to, but distinct from,puff pastry.[1][2][3] It is often called quick pastry or blitz pastry in reference to the short time its preparation requires.[4]
Flaky pastry relies on large lumps ofbutter (approximately 1 in or 2.5 cm across) mixed into the dough, as opposed to the large rectangle of butter in puff pastry.[1] Flaky pastry dough is thenrolled and folded in a manner similar to puff pastry.[5]
The chunks ofshortening keep the rolled particles of dough in the flaky pastry separate from each other, so that when the dough isbaked they become flakes.[6] This yields a different texture from puff pastry, where rectangles of dough and fat are rolled and folded together in such a way that the result is a number of uniform sheets of pastry.[2][7]
Flaky pastry is used to makepasties,turnovers,sausage rolls, and plaits. It may be used to make dishes, such assamosas andcurry puffs, that traditionally are made with other types of pastry dough.
