Vegan Puff Pastry

mixing bowl

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

Vegan Puff Pastry

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. 
6. Cut the chilled baking block into very thin slices and lay these out on a plate.
7. Dust the work surface with flour, place the dough in the middle and dust it with flour.
8. Gently roll the dough into a 20 x 30cm/8 x 12″ rectangle. 
9. Lay a third of the baking block slices across the middle of the dough in lines which just touch.
10. Run a damp finger all around the outside of the pastry rectangle.
11. Gently lift the left side of the pastry over and onto the middle of the baking block.
12. Now lift the right side of the pastry, folding it over so the baking block is covered.
13. Press around the edges and pinch together any cracks.  
14. Gently fold the pastry in half, pinching any cracks to make sure no baking block is exposed.
15. Dust the pastry with flour, turn it over and dust the other side.
16. For the second time, roll the dough into a 20 x 30cm/8 x 12″ rectangle.
17. Arrange another third of the baking block in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides. 
18. Run a damp finger all around the outside of the pastry rectangle.
19. Once again, carefully lift the left and right sides of the pastry over the baking block to meet in the middle.
20. Press around the edges, pinching any cracks to make sure no baking block is exposed. 
21. Gently fold the pastry in half, dust with flour and chill for at least 10 minutes.
22. For the final time, roll the dough into a 20 x 30cm/8 x 12″ rectangle.
23. Arrange the remaining slices of baking block in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides. 
24. Run a damp finger all around the outside of the pastry rectangle.
25. Once again, carefully lift the left and right sides of the pastry over the baking block to meet in the middle.
26. Press around the edges, pinching any cracks to make sure no baking block is exposed 
27. Gently fold the pastry in half, pinching together any cracks over the baking block.
28. Dust the folded pastry with flour and chill for at least 10 minutes or up to 4 hours.
29. Use as per your recipe and after handling chill for 20 minutes before it goes into a pre-heated oven.