Puff Pastry

Puff Pastry

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450g pastry Nuts,Egg Without crystal sugar,Vegetarian

About this recipe:

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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:

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mixing bowl

Ingredients:

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

Method:

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  1. Put the butter to chill then measure the flour and salt into a bowl, stir to combine.
  2. Add the water and mix well the using your hands gather everything together to form a ball of dough. If this does not happen easily add another teaspoon of water.
  3. Dust the work surface with flour, place the dough in the middle and dust it with flour then roll the dough into a 30 x 40cm/12 x 16 inch rectangle.
  4. Using a pastry brush dipped in water moisten the outside edges of the pastry rectangle.
  5. Cut a quarter of the chilled butter into very thin slices and lay them across the middle third of the rectangle.
  6. Lift the left side of the pastry onto the butter in the middle and press around the edges.
  7. Cut a second quarter of the butter into very thin slices and lay these onto the folded pastry then chill the butter again.
  8. Lift the right side of the pastry over the butter, pressing around the edges to ensure the butter is encased.
  9. Dust the pastry with flour, turn it over and dust the other side then gently fold it in half and chill for three minutes.
  10. For the second time, roll the dough into a 30 x 40cm/12 x 16” inch rectangle.
  11. Lay another quarter of the butter, sliced thinly in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides.
  12. Run a damp finger all around the outside of the pastry rectangle.
  13. Once again, lift the left side over the butter and cover it with the remaining butter cut into thin slices.
  14. Lift the right side of the pastry over the butter, pressing around the edges, to make sure no butter is exposed.
  15. Dust the pastry with flour, gently fold it in half, and rest for three minutes.
  16. To increase the pastry layers, roll the pastry into a 30 x 40cm/12 x 16” inch rectangle then lift the left side over the middle third and the right side on top of that.
  17. Fold the dough in half then repeat the rolling and folding in thirds again, always ensuring no butter is exposed.
  18. Dust the folded pastry with flour and chill for three minutes before continuing with your recipe. The pastry can be covered and chilled for up to 12 hours and may need 10-20 minutes to come back to room temperature.
  19. When using the pastry, chill the item for 3-5 minutes before putting it into a preheated and very hot oven.
Puff Pastry

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Organic Plain White Flour 1kg
Original price was: £2.49.Current price is: £1.99.

Organic Plain White Flour 1kg

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