Puff Pastry

Name: Puff Pastry
Cook time: PTM
Yield: 450g pastry
Ingredients: 200g Doves Farm Organic Plain White Flour ¼ tsp salt 8 tbsp cold water 150g butter, chilled flour, for dusting

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450g pastry Egg,Nuts Vegetarian,Without crystal sugar

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About this recipe:

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.

Equipment:

mixing bowl

Ingredients:

200g Doves Farm Organic Plain White Flour
¼ tsp salt
8 tbsp cold water
150g butter, chilled
flour, for dusting

Method:

Put the flour into a bowl, add the salt and stir to combine.
Add the water and mix well.
Using your hands gather everything together to form a ball of dough.
If this does not happen easily add another teaspoon of water.
Cover the dough ball and chill for 10 minutes.
Cut the chilled butter into very thin slices and lay these out on a plate.
Dust the work surface with flour, place the dough in the middle and dust it with flour.
Gently roll the dough into a 20 x 30cm/8 x 12″ rectangle.
Lay a third of the butter slices across the middle of the dough in lines which just touch.
Run a damp finger all around the outside of the pastry rectangle.
Gently lift the left side of the pastry over and onto the middle of the butter.
Now lift the right side of the pastry, folding it over so the butter is covered.
Press around the edges and pinch together any cracks.
Gently fold the pastry in half, pinching any cracks to make sure no butter is exposed.
Dust the pastry with flour, turn it over and dust the other side.
For the second time, roll the dough into a 20 x 30cm/8 x 12″ rectangle.
Arrange another third of the butter in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides.
Run a damp finger all around the outside of the pastry rectangle.
Once again, carefully lift the left and right sides of the pastry over the butter to meet in the middle.
Press around the edges, pinching any cracks to make sure no butter is exposed.
Gently fold the pastry in half, dust with flour and chill for at least 10 minutes.
For the final time, roll the dough into a 20 x 30cm/8 x 12″ rectangle.
Arrange the remaining slices of butter in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides.
Run a damp finger all around the outside of the pastry rectangle.
Once again, carefully lift the left and right sides of the pastry over the butter to meet in the middle.
Press around the edges, pinching any cracks to make sure no butter is exposed.
Gently fold the pastry in half, pinching together any cracks over the butter.
Dust the folded pastry with flour and chill for at least 10 minutes or up to 4 hours.