Soft Pastry Dough

 

Soft pastry dough is typically tender, buttery, and easy to work with. Here’s a simple basic soft pastry dough recipe that can be used for sweet or savory dishes:

Ingredients:

• 2 cups (250g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and cubed
• ¼ cup (60ml) cold milk or water
• 1 egg yolk (optional, for extra richness)
• 1 tablespoon sugar (for sweet pastries) or ½ teaspoon salt (for savory pastries)

Instructions:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar (if using), and salt.
2. Incorporate Butter: Add the cold butter cubes and rub them into the flour with your fingers or a pastry cutter until the mixture looks like coarse crumbs.
3. Add Liquid: Gradually add the cold milk or water, and the egg yolk if using. Mix gently with a fork or your hands until a soft dough forms.
4. Knead Lightly: Turn the dough onto a floured surface and knead just a few times until it comes together. Don’t overwork it to keep it soft.
5. Chill: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using. This helps relax the gluten and makes the dough easier to roll out.

Uses:

• Tarts and pies
• Quiches
• Turnovers
• Soft empanadas

Would you like a specific variation, like a buttery croissant-style dough or a flaky puff pastry?