Flakey Pastry

flakey pastry

I rather enjoy the fact that a certain type of pastry is called ‘flakey’.  Aside from the obvious reasons, I do like to think that it may also carry an alternative set of characteristics.  That of ‘conspicuously or grossly unconventional or unusual’, as The Free Dictionary describes the word.  Perhaps, at one point in it’s history, it was indeed a ‘flakey’ pastry.

Similarly, I wonder if short crust pastry was so called because it was a little terse?

The wonderful thing about pastry these days is that you don’t have to make it yourself.  It is so much better when purchased from a supermarket or other outlet, where they bus it in by the caseload.  Anyway, I think you probably need quite a large surface area to make a flakey, and my kitchen is too covered in other essentials.  Like small bits of Lego, unopened letters, Connect4 counters and conkers.

The other beautiful thing about shop bought flakey, is that it tastes as crisp as an autumn day when it comes out of the oven.  Even when it comes out of my oven, which is saying something as most of the time one side is cooked more than the other, but in this case it does seem to add to the authenticity of the dish.

So, next time you’re stuck for something to impress, buy yourself a roll of flakey, roll it out, put stuff on top and pop in the oven.  Alternatively, just put it on top of some ingredients that are lounging in a dish – that always works well.  And if you’re feeling very fancy, wrap a bit of meat or fish in it, with a slither of something in between the meat/fish and the flakey.  You’ll have yourself a winner right there.

Let me know how you get on.

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