Making your own goat butter is not an option open to everyone and although you can buy it in the supermarket, I have no idea how it compares to homemade. With it being pure white, it looks more like lard, but I have found that it makes a really lovely, crispy pastry, which tastes lighter than that made with butter from a cow.
Goat butter pastry
A buttery pasty, perfect for pie crusts
- 225g plain flour
- 170g butter
- pinch salt
- enough iced water to bring it all together
- Sift the flour and the salt into your bowl.
- Cut the butter into cubes and add to the flour mix.
- Using your fingertips, rub the butter into the flour leaving largish lumps. The butter should still visible throughout the flour.
- Gradually add the water until the mixture starts to come together and forms into a ball.
- Tip the mixture out onto cling film, pat into a circle, wrap firmly and leave in the fridge for about an hour.
- When ready to use, sprinkle a little flour on the worksurface, unwrap the cling film and take out as much dough as you need for the pie base, returning the rest to the fridge.
- Roll out to the desired shape and size, then place in the bottom of your pie dish.
- Make sure you roll out the pie lid before putting the hot filling in the dish.
- You may find it easier to roll out the dough on some lightly floured cling film and then use this to lift the pastry onto the dish.
- This is a very soft pastry and if it does break, it can be patched up easily.