Pie Top Pastry

Makes 2.2kgs

1. Place Flour, Salt, Pastry Gems - 1 & Water into the mixer and mix on slow speed (in a spiral mixer or use a dough hook) until dough is formed. Take care not to overmix as the dough will develop further as the pastry is folded creating the layers.

2. Divide and weigh the dough into workable amounts to use through the pastry brake. Calculate the amount of Pastry Gems to use at 33% of the dough weight (Pastry Gems – 2): For 1.660kg of dough use 550g of Pastry Gems

3. Rest the dough for ½ hour before starting the folding process. Rest the pastry block for ½ hour between each fold.

4. Roll the dough out large enough to fold into an initial ½ fold. Cover 2/3rd of the dough with the Pastry Gems – 2 (flatten the gems if required to cover the appropriate area) and then cover with the piece of dough that isn’t covered with Pastry Gems. Complete the first fold whether it be a full or half fold.

5. Rest pastry block for ½ hour and then create the next fold.

6. Ideally, leave the last fold for the following day if you are making the pastry the day prior to use. Always ensure you rest the pastry between folds and before final ‘sheeting’.

7. After resting of the final fold, process the pastry through the pastry brake (sheeter) to the required thickness. Pastry brakes have different settings so will vary from bakery to bakery. Recommended thickness of 3mm.