Puff Pastry

Preparation info
    • Difficulty


    • Ready in

      15 min

Appears in

By Isabella Beeton

Published 1861

  • About

For Pies, Tarts, Tartlets, Bouchées, Vol-au-Vents, Patties, etc.


  • 1 lb. plain flour
  • pinch of salt
  • 1 lb. butt


Sift the flour and salt and rub in about 2 oz. of butter. Press the remaining butter firmly in a floured cloth to remove moisture, and shape into a flat cake. Add the lemon juice to the flour and mix to a smooth dough with cold water. The consistency of the dough must be the same as that of the b