Breville VTP 147 Instruction Booklet page 11

Puff Pastry
• 225g plain flour
• Pinch of salt
• 30g lard
• 2 tbsp of milk or cold water
• 150g butter
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 20 minutes in the fridge.
2. Put the butter in between two pieces of greaseproof paper and roll it out into a 10 by
8 cm (approx) rectangle.
3. Roll out the dough into a 12 by 25 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 30 minutes
7. Repeat rolling and folding two more times and then chill for another 30 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 30 minutes.
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