This recipe comes to us from the kitchen of Damien Sandercock, owner/chef, Piper Street Food Company.
Damien was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.
- 240 g plain flour
- 180 g unsalted butter – cut into 1 cm cubes
- 60 ml ice water
- pinch of salt
On your work surface, sift flour and salt. Sprinkle with diced butter and toss. Add water and repeat the process. A pastry scraper is good for this. Bring all ingredients together into a central mass.
Using the heel of your hand, in a fairly quick motion, push the mixture across the bench away from you. Gather mixture again and repeat the process until the mixture ‘comes together’.
Alternatively, you can make this pastry in your food processor by placing the flour, salt and butter in the processor and pulse until the mixture resembles a fine crumb. With the motor running, add the water until the dough just comes together. Stop the machine and remove the pastry.
Shape into a flat disk, wrap in cling film and rest in the refrigerator for 1 hour before use.
Growing up the son of chefs and restaurateurs, it seems inevitable that Damian would end up in the kitchen as a career. After starting his apprenticeship in the 90s in his mother’s restaurant, Erica’s Brasserie, he quickly found himself at home in the familiar surrounds of a busy kitchen, and thrived in the high pressure environment. After completing his apprenticeship and working his way up the ranks through various restaurants in Adelaide, he set off for a 12 month stint in Europe, travelling and working his way around western and Eastern Europe. Arriving back in Australia, Damian moved to Melbourne to take up a position at one of Melbourne’s most renowned restaurants, Il Bacaro. In 2006 Damian moved his small family to Kyneton to open his own restaurant, the award-winning Pizza Verde. The restaurant was sold in 2010, allowing Damian to establish The Piper Street Food Company, a beautiful picnic shop and cooking school based on traditional cooking around a shared table.
This recipe was demonstrated in Damien’s class “Pastry Making Essentials”, May 2018.