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:
- Sieve the flour and salt together in a bowl and mix to a firm paste
with the lemon juice and water.
- Turn on to a lightly floured board and knead well until the paste is
smooth.
- Roll out into an oblong.
- 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.
- Roll out to a strip and fold the pastry in three, sealing the edges
firmly. Leave covered for 10 minutes.
- Roll and fold the pastry seven times in all, leaving it covered for
10 minutes between every other rolling.
- The pastry is improved if left
covered for several hours or overnight before using.
Pastry Making Guides & Information
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