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“This is a very adaptable dough, which can be used for samosas, flans and even flat bread. I found this recipe in the paper and it is great if you need pastry in a hurry. It can be used immediately, refrigerated for a day or frozen for up to one month. The flour is about 4 1/2 cups but it is always best to use a scale in this recipe as flour absorbs moisture as using a scale gets the correct ratio.”
READY IN:
40mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the flour and salt into an electric mixer bowl. Add butter gradually and process until the mix resembles fine bread crumbs.
  2. Add water and mix to form a dough.
  3. Remove the dough from the bowl and knead until smooth. Rest the dough for 20 minutes at room temperature before using it.
  4. The flour is about 4 1/2 cups but it is always best to use a scale in this recipe.
  5. Note ~ The dough can be wrapped and shilled for 24 hours or frozen for one month, but always allow the dough to come to room temperature before using.

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