Sweet Lemon Pastry - Te Pōhā Rēmana
A delicious sweet pastry that is flavoured with vanilla and lemon zest. Perfect for sweet pies like Lemon Meringue Pie.
Servings 1 400 g block of pastry
Equipment
- 1 x Grater
- 1 x Rolling Pin
Ingredients
The Sweet Pastry - Te Pōhā Reka
- 1 ½ C (225 g) puehu parāoa kounga (high grade flour)
- ½ C (75 g) puehu huka (icing sugar)
- He kini tote - a pinch of salt
- 150 g pata mātao (chilled butter)
- 1 (35 g) hēki iti (small egg, size 6)
- Finely grated lemon zest of one rēmana (lemon)
- 1 teaspoon (5 ml) wanira (vanilla)
Instructions
Add the Dry Ingredients:
- Add the puehu parāoa (flour), puehu huka (icing sugar) and tote (salt) in to a medium sized bowl. Give a little stir with a fork.
Add the Butter and Egg:
- Grate the pata mātao (chilled butter) in to the flour mixture. Using your hands, rub the butter in to the flour until a rough crumb forms.
- Break the egg in to a small cup, add the wanira (vanilla) and beat it lightly with a fork. Add the lightly whipped hēki (egg) in to the flour mixture. Then finely grate in the kiri rēmana (lemon zest).
- Stir it together with a fork until a shaggy dough forms.
Knead the Dough Gently:
- Using your hands, knead the dough in the bowl just until a dough forms. You can also tip the mixture on to a bench and knead. Do not overwork the dough here, just gently knead the ingredients together until a dough forms and that is all.
- Wrap it in baking paper and chill in the freezer for 15 minutes. It is now ready to use however you want to.
Make the Pastry up to 5 days ahead:
- If you are making the pōhā (pastry) in advance, wrap it in plastic wrap and store in the fridge for up to 5 days.
Make the Pastry up to 3 months ahead:
- For longer storage, press the dough in to an 18 cm circle, then wrap it tightly in cling film and store it in a freezer-safe plastic bag. Store it like this in the freezer for up to three months.When you are ready to use it, thaw on the bench for an hour and then carry on with the recipe from there.