Ketoroma Kitchen & Bakery
Per 100g pastry, before baking:
1199.6 kj / 290.6 kCal // Protein: 2.0g // Carbohydrate: 2.3g (of which total sugar: 1.8g) // Fat: 25.7g (of which saturates: 11.0g) // Fibre: 17.6g // Salt: 0.05g (Sodium: 21.1mg)
These values do not include the optional extras (salt / sweetener).
30g Panda Flour
30g Lard, Butter or Cooking Coconut Oil
40ml Cold Water
For savoury pastry: 5g Salt
For sweet pastry: 5g Sweetener (an Erythritol & Monkfruit or Erythritol & Stevia mix)
Preheat the oven to 190°C.
Either use a small food processor to add the fat in small chunks to the Panda Flour and blitz for a few seconds to create breadcrumbs. Or, rub small chunks of fat between fingertips to combine with the Panda Flour in a mixing bowl.
Once you have created a breadcrumb texture, add the cold water and hand-knead. Allow to rest for 5-10 minutes - this will make the pastry more stable.
Roll the pastry between two sheets of siliconized baking paper (i.e. the box needs to say "baking paper" on it, not just greaseproof). Once rolling, if the pastry starts to break, add another 5-10ml water and knead again before rolling again.
For pie / flan bases, blind bake before filling until slightly golden (usually 10-15 minutes), or create pasties & sausage rolls by rolling / folding the pastry around the filling.
Bake until golden and fully cooked (sausage rolls / pasties will usually take 20-25 mins, pies 30-35 minutes). For a nice golden finish, add an egg wash to the pastry before baking.
The pastry can be frozen after cooking. Otherwise, store in the fridge and use within 3 days.