If you are ready to try and make your own puff pastry or just sick of the store bought sheets then this is great recipe to start with. Plus by making it yourself you will end up with a beautiful pastry made with butter rather than commercial versions.

Try this pastry on some of the great recipes online “My All time Favourite Portuguese Tart” or the “Lucious Raspberry and Sour Cream Tart”

INGREDIENTS

  • 200gr plain flour
  • 1/4 tsp salt
  • 120gr plus 5 tablespoons unsalted butter, frozen
  • 5 to 6 tbsp ice water

INSTRUCTIONS

Sift flour and salt into a large chilled metal bowl.
Using a vegetable grater coarsely grate frozen butter into flour, tossing to coat butter in flour.
Add 5 tablespoons ice water over flour mixture and stir with a fork until incorporated.
Pick up a small handful and squeeze. The mixture will hold together when ready. If still crumbly add more water and retest.
Refrain from overworking mixture or adding too much water as it will cause pastry to become tough.
Layout a sheet of baking paper and push the mixture together to form a 20sm square, wrap in cling film and chill for 30mins. (It will look really rough)
Remove dough from the fridge and roll out on a floured surface till you have a 40cm x 20cm rectangle.
Starting with the with a short side nearest you fold the dough into thirds, bottom edge to middle third, top edge over bottom fold.
Rewrap dough and chill for another 30 minutes.
Continue to roll out and fold dough 2 more times.
Then wrap dough in cling film and chill at least 1 hour.
Ready to use in a great pastry creation.

NOTES

Keep mix as chilled as possible and use as little water as possible.

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.

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