Allotment Foods

Puff Pastry

Even harder than flaky pastry and does require a lot of patience! With more layers than flaky it’s rich and very light. Ideal for vol-au-vent cases and sweet or savoury pie crusts. As it’s so time consuming, it’s advisable to make in a large batch and freeze the excess for another day.

Ingredients:

• 8 oz (225 g) plain flour
• Pinch of salt
• 1 teaspoonful lemon juice
• Water
• 8 oz (225 g) butter

Method:

1. Sieve the flour and salt together in a bowl and mix to a firm paste with the lemon juice and water.
2. Turn on to a lightly floured board and knead well until the paste is smooth.
3. Roll out into an oblong.
4. Wrap the butter in a clean cloth and squeeze out any moisture. Lay the butter on one half of the dough. Fold the other half of dough over the butter and seal the edges with the rolling pin.
5. Roll out to a strip and fold the pastry in three, sealing the edges firmly. Leave covered for 10 minutes.
6. Roll and fold the pastry seven times in all, leaving it covered for 10 minutes between every other rolling.
7. The pastry is improved if left covered for several hours or overnight before using.

Pastry Making Guides & Information

• Basic Guide to Making Pastry
• Making Filo Pastry
• Making Cheese Pastry
• Making Choux Pastry
• Making Flaky Pastry
• Making Fleur Pastry
• Making Hot Water Pastry
• Making Potato Pastry
• Making Puff Pastry
• Making Rough Puff Pastry
• Making Short Crust Pastry
• Making Suet Pastry