Crusty pastry is too crusty

[otuatail]

Hi. I have been trying to make a chicken and ham pie with crusty pastry. Problem is it keeps breaking up when I am trying to roll it out.

250g Butter plus 75g for rue.
350g Flour plus 25g for rue
150g Double cream
150ml Milk (Use less if needed)
2 Eggs
2 tbl spoons white wine

Pastry:
Add the flower into a blender with a pinch of sea salt.
Cut the butter into chunks add to the flour and pulse together until it resembles fine bread crumbs.
Crack the eggs into a bowl saving half the white for later
Mix in 1 table spoon cold water into a bowl with eggs and beat.
Add to mixture and blitz until it forms a ball.

Any suggestions.

 

[TATTRAT]

Sound slike you might need more water. I like to have a spray bottle handy to mist things down without going overboard.

You might also want to let it rest for an hour or so before working with it.

 

[jennyema]

Needs more liquid

 

[otuatail]

Thanks. One thing I forgot to mention. I was rushing and not following the recipe. I didn't rest the pastry in the fridge. I should have done this for 30 minutes or longer. Was 2 large eggs too much?

 

[medtran49]

Yep, I was going to say not enough liquid and/or didn't rest long enough. I make a disc, wrap in plastic wrap and stick in the fridge for at least half an hour, though usually longer.

 

[jennyema]

You ask for suggestions: follow the recipe exactly when baking