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Puff Pastry - the easy way

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Lily
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Puff pastry is a light flaky pastry made from layers of dough, or laminations as they are called. If you always buy your puff pastry because you think it's too difficult to make, think again as this is a really easy method, often referred to as Rough Puff Pastry.


You will need:
300 g plain flour
A pinch of salt
50g butter - chilled and cut into cubes
120g butter - frozen


You will need to:
Place the flour and salt into a large mixing bowl and mix together
Add the 50g of chilled butter and rub in with your finger tips until it resembles fine breadcrumbs
Gradually add enough water to form a dough - about 4 to 6 tablespoons of water.
Roll the dough out, on a lightly floured surface, into a rectangle approx 15cm wide by 45cm long.
Grate the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third like folding a letter. Then seal along the sides by gently pressing with the sides of your hands.
Turn the now square piece of dough a quarter turn through 90 degrees and roll it into a long rectangle again. Repeat the process of adding the remaining grated butter and fold as before. (In the video I put all the butter on during the first rolling out and just rolled and folded for the second time to save time)
Wrap the dough in cling film and rest in the fridge for 30 minutes before using.
This pastry is great for sausage rolls, apple turnovers, tarts and savoury pies such as our Chicken and Leek Pie. If you have any offcuts to reuse, just layer them and roll out to ensure you maintain the layers.
Category
Food
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