Donna Hay: Basics To Brilliance

Make the perfect pastry at home with this simple and delicious recipe.


  • 1¾ cups (260g) plain (all-purpose) flour

  • ¼ teaspoon sea salt flakes

  • 250g frozen unsalted butter, coarsely grated

  • ½ cup (125ml) iced water


  • 1.

    Place the flour, salt and butter in a medium bowl and rub together, using your fingertips, until just combined.

  • 2.

    Add the water and mix until just combined. Turn out onto a lightly floured surface and knead until just combined.

  • 3.

    Roll the dough into a rough 20cm x 30cm rectangle. Fold in the short edges to meet at the centre of the rectangle.

  • 4.

    Fold the pastry in half. Place on a tray, cover with plastic wrap and refrigerate for 30 minutes.

  • 5.

    Repeat the rolling, folding and chilling 4 more times. Roll the pastry out to the desired thickness before using. Makes 1 sheet

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 224kj
  • Fat Total 20g
  • Saturated Fat 12g
  • Protein 1g
  • Carbohydrate 9g
  • Sugar 0g
  • Sodium 142mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serving suggestion

Bake rectangles of the pastry, brushed with lightly beaten egg, in a hot oven (200°C/400°F) until golden and crisp. Allow to cool and top with goat’s curd, cherry tomatoes, fresh herbs, finely grated parmesan, cracked pepper and a drizzle of olive oil.


Rub the flour mixture until it’s only just combined – you’ll still be able to see pieces of butter throughout.

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