Pōhā Kōpuku Pu Pastry (Rough Pu )

Buttery rough pu pastry is ideal for pies, sausage rolls (see recipe below) and custard slice. It’s ready to go in just over an hour and can be stored in the fridge for up to a week. There’s no need for any special equipment here – all you need are your ringaringa (hands) and a rākau pokepoke (a rolling pin).

Te Pōhā Kōpuku | The Pu Pastry

Kia 190 karamu pata mātao

190 grams chilled butter

Kia rua kapu puehu parāoa

2 cups flour

He kini tote

a pinch of salt

Kia hautoru kapu wai mātao

⅓ cup chilled water

Tapahia te pata mātao hai tapawhā iti. Cut the chilled butter into small cubes. Place them on a plate and refrigerate for 5 minutes.

Place the puehu parāoa, pata and tote in a bowl. Using your fingertips, rub the pata into the puehu parāoa, leaving visible bits of pata. Add the wai and work it through to form a dough.

Roll the dough to a 15 x 30 cm rectangle on a lightly floured bench.

Fold the top third of the pastry down and the bottom third of the pastry on top, like you’re folding a letter. Rotate the pastry 90°. Roll it out again to 15 x 30 cm and repeat the folds. Chill for 30 minutes, then repeat the rolling and folding process twice more (so you will have rolled out and folded the dough four times in all). Wrap the dough in baking paper and chill for 30 minutes. The pastry is now ready to use. If you don’t want to use it straight away, it will keep in the fridge for up to a week.