This takes a fair amount of time to make because it needs to chill between rolling. However, the method itself is very easy
Rough Puff Pastry
- 225g flour
- 170g cold butter, cut into 1-2cm cubes
- 1 teaspoon lemon juice
- Sieve the flour and salt into a mixing bowl. Mix the diced butter into the flour and add the lemon juice with enough cold water (about 150ml) to bind the flour into a rough dough. Use a table knife to mix it in, then turn out on to a floured surface and lightly shape into a rectangle. Do not knead.
- Roll out the dough into a rectangle about 3 times as long as it is wide. Fold up one third and then fold the other third over it so you are left with a triple-layered block of dough. With a rolling pin, lightly press down on each edge so the pastry is sealed. Give the dough a half-turn clockwise.
- Using short, sharp strokes, roll out the dough so that it returns to its previous length. Then re-fold it as described above and wrap in greaseproof paper. Chill for 30 minutes and repeat the exercise - turning, rolling and folding twice every 30 minutes until you can no longer see large flecks of butter in the dough. At this stage it is ready to use or freeze.
Makes: 225g pastry
Average user rating Based on 3 ratings
This recipe was first published in Fri Sep 01 01:00:00 BST 2000.