Pulse together the dry ingredients
plus 2 tsp salt in a processor, then pulse
in the milk and egg until you have a
smooth, slightly sticky dough. Knead
for 1 min, using a little flour, until just
smooth. Put into an oiled bowl, cover
with oiled cling film and leave to rise in a
warm place for 1 hr until doubled in size
(overnight in the fridge if you like).
Flour your surface, then pat the dough
out to a rectangle, 1cm thick. Lay the
butter slices out over the middle of the
dough, in a rectangle. Fold the pastry
over the top, bottom and then sides
until the butter is completely hidden.
Press the edges down.
Roll the dough out to a 50 x 30cm
rectangle, first tapping out the dough
with the rolling pin in gentle ridges, so
that you can tell the butter is being
squashed out evenly inside the pastry,
before rolling properly. Turn dough 90
degrees, then fold the right third over
and the left third over that. Do this three
times, chilling for 15 mins after each roll.
Cut the dough in half, into 2 squares.
Roll one piece of dough to 35 x 35cm.
Cut into 9 squares, then follow the
instructions below for each filling
and shape. If you want to make more than one shape, it's easy to divide the filling quantity. Don't worry if your squares rise as you work, just roll them out a bit again.
To make 18 pecan pinwheels, whizz 85g pecans until fine, then stir
in 50g light muscovado, 1 tbsp maple
syrup and 25g softened butter. Cut each
square of pastry almost to the middle from
each corner, spoon on 1 tsp filling, then
fold each point over and press into the
middle. Scatter more chopped pecans
and a little sugar over before baking.
Drizzle with a little maple syrup to serve.
For 18 apricot custard turnovers, you will need 150g tub custard, 2 x 320g
cans apricots and a few tsps apricot
jam. Put 2 tsp custard in the middle, sit
two apricot halves on top, dot with jam,
then pull 2 corners over and pinch to seal.
To make 18 raisin swirls, mix 50g raisins, 25g caster sugar, 1 tsp
mixed spice and 50g soft butter. Instead
of cutting the dough into 9, leave it whole
and spread the filling over. Roll up, slice
into 9 rounds, then squash each one.
Blend 50g icing sugar and a few drops
of water to drizzle over once baked.
Once shaped and filled, let the pastries
rise for 30 mins until puffed and doubled
in size. Heat oven to 180C/160C fan/gas 4.
Brush with beaten egg, make sure you
pinch any edges together again, then
bake for about 20 mins until golden