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Puff Pastry

Makes 450g pastry

Thin layers of butter encased in a thin pastry base, created by rolling, folding and resting are what make puff pastry special. The butter must be chilled but not so that it is rock hard. If you can be patient during the lamination process, you will be rewarded with light, puffy, crispy, baked layers of pastry. Use puff pastry for Galette Des Rois and Eccles Cakes.

Free from Egg, Soya, Nuts
Vegetarian, Without crystal sugar

Ingredients

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Step 1

  1. Put the flour into a bowl, add the salt and stir to combine.
  2. Add the water and mix well.
  3. Using your hands gather everything together to form a ball of dough.
  4. If this does not happen easily add another teaspoon of water.
  5. Cover the dough ball and chill for 10 minutes.

Step 2

  1. Dust the work surface and dough with flour.
  2. Gently roll the dough into a 20 x 30cm/8 x 12" rectangle.
  3. Divide the butter into three pieces and return two of them to the fridge.
  4. Cut the first third of butter into 3mm/⅛” thick slices.
  5. Lay the butter in lines, just touching each other, over the middle of the dough.
  6. Gently lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  7. Fold the pastry in half making sure the butter is enclosed.
  8. Cover the pastry and chill for 10 minutes.

Step 3

  1. Once again, dust the work surface and pastry with flour.
  2. Roll the pastry into a 20 x 30cm/8 x 12" rectangle.
  3. Cut the second third of butter into 3mm/⅛” thick slices.
  4. Lay the butter in lines, just touching each other, over the middle of the dough.
  5. Gently lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  6. Gently flatten the top of the pastry dough with the palm of your hand and pinch pastry over any exposed butter.
  7. Fold the pastry in half making sure the butter is enclosed.
  8. Cover the pastry and chill for 10 minutes.

Step 4

  1. For the last time, dust the work surface and pastry with flour.
  2. Once again roll the pastry into a 20 x 30cm/8 x 12" rectangle.
  3. Cut the last piece of butter into 3mm/⅛” thick slices.
  4. Lay the butter in lines, just touching each other, over the middle of the dough.
  5. Gently lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  6. Gently flatten the top of the pastry dough with the palm of your hand and pinch pastry over any exposed butter.
  7. Fold the pastry in half making sure the butter is enclosed.
  8. Cover the pastry and chill for at least 10 minutes.
  9. Allow the pastry to come back to room temperature before proceeding with your recipe.

Equipment

mixing bowl

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Ingredients

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