Spiral Pastry

Made these as i tried some 'puff pastry' recipe and it end up a disaster. So instead of wasting the butter and flour dough, I added more flour and make a spiral pastry instead. Used curry puff filling for these, taste very good.



Water Dough (A)
200g plain flour }sift
28g icing sugar }
80g cold butter
80g water

Cut butter into flour mixture using fingertips or pastry blender until mixture resembles breadcrumbs. Add in water and mix to form a soft, non-sticky dough. No need to knead. Cover and set aside to rest for 20 mins.

Oil Dough (B)
180g plain flour, sifted
90g oil (I use canola)
½ tsp pandan paste

Make a well in the centre of the flour and add in oil and pandan paste. Draw in the flour from the sides and mix to form a soft even coloured dough. So not over-mix. Cover and set aside for 20 mins.

300g green bean paste filling (C) - or use any filling you desire :)

To assemble:
1) Divide (A) and (B) each into 10 equal pieces, and (C) into 20 pieces.
2) Taking one piece of (A), flatten and wrap (B) in it. Pinch to seal edges
3) With the sealed side facing up, roll into a rectangle
4) Roll up like a swissroll, turn the cylinder 90 degrees and repeat.
5) Using a sharp knife, cut the cylinder into two pieces.
6) With the cut side facing down, flatten the dough, making the edges slightly thinner than the centre. Wrap the filling and pinch to seal – Pic 12. Try not to 'tug/pull' too hard, otherwise the layers will tear. Best to flatten the dough larger than smaller so it's easier to pinch 8) Place sealed side down - Pic 13 on lined baking tray and bake in preheated 185C for about 30 mins until the top and bottom are a light golden brown.

note:
- for pictures you can view this site:
http://cornercafe.wordpress.com/2008/08/01/huaiyang-flaky-pastry/

recipe from:
http://mykitchenmylaboratory.blogspot.com/2006/04/chinese-pastries-iii.html