• 1 egg
• 120 ml warm milk
• 60 ml extra virgin olive oil
• 1 pinch salt
• 200 to 250 g plain cake flour

Whisk egg, warm milk and olive oil together in a large bowl; season with salt.
Add 200 g flour, in batches, mixing well until dough is formed and adding additional flour if needed.
Remove pastry dough from bowl and place on lightly floured surface; knead lightly until smooth. Wrap in cling film and chill in the fridge for 15 minutes.
After chilling, dough is ready to be used.

Notes:
Don’t knead the dough too much, otherwise the gluten will react and you won’t get the flaky texture you are looking for.
This recipe can be prepared either by hand or by using a food processor.
You just need to follow the same simple steps.

Recipe posted by and photo: Melissa Ann Vermeulen