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puff pastry
ingredients
5g plain flour
Pinch of salt
0g lard
tbsp of milk or cold water
150g butter
"
Puff pastry creates extra special savoury
pies and it is best used as the top, as it
1
puffs up to create a buttery, flaky top.
method
1. Make the pastry in the same way as
shortcrust pastry but use the lard to
make the crumbly mixture instead
of the butter. Chill the dough for 0
minutes in the fridge.
. Put the butter in between two pieces
of greaseproof paper and roll it out into
a 10 by 8 cm (approx) rectangle.
. Roll out the dough into a 1 by 5 cm
(approx) rectangle.
4. Put the butter on top of the dough and
bring the dough corners together to
make an envelope. Chill for about 10
minutes.
5. Roll the pastry into a rectangle that is
about three times longer than it is wide.
Fold one third into the middle and the
other third onto the top. Seal the edges
lightly with a rolling pin.
6. Turn the pastry 90 degrees and repeat
step 5. Chill for a further 0 minutes
. Repeat rolling and folding two more
times and then chill for another 0
minutes. Repeat two more times. The
pastry will have been rolled and folded
six times altogether.
8. Once it is made, chill for a minimum of
0 minutes.
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