Rough Puff Pastry

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. plain flour
  • pinch of salt
  • 6 oz. butt


Sift the flour and salt. Add the butter cut up into pieces the size of a walnut and mix lightly with the flour. Make a well in the centre, put in the lemon juice and gradually add sufficient water to mix to an elastic dough. Roll into a long strip, keeping the comers square, fold into three. With the rolling-pin seal the edges and give the pastry a half-turn, so that the folded edges are on the