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Vegan Puff Pastry

The delights of puff pastry come from its many rolled and folded layers. A hard fat or baking block is essential, as is the gentle cooling after each stage of rolling and folding. Puff pastry can be frozen and rolled out when it has come back to room temperature. Use this pastry for Vegan Sausage Rolls and Vegan No Beef Wellington.

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

Ingredients

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Vegan Puff Pastry

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 vegan baking block into three pieces and return two of them to the fridge.
  4. Cut the first third into 3mm/⅛” thick slices.
  5. Lay the vegan baking block 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 baking block 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 baking block into 3mm/⅛” thick slices.
  4. Lay the baking block 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 baking block.
  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 baking block into 3mm/⅛” thick slices.
  4. Lay the baking block 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 baking block 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 baking block 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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