316. Half-Puff Paste

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

Put on the dresser or table one pound of flour, half a teaspoonful of salt, two ounces of butter, mix all together, then add half a pint of water, or little more; form a softish paste, do not work it too much with the hand, or it will make it hard and tough; throw some more flour lightly over and under, roll it out with a rolling-pin half an inch thick, about a foot long; then have half a pound of fresh butter equally as stiff as the paste, break it into small pieces, and put it on the paste; throw a little more flour on it, and fold it over in two folds, throw some more flour on the slab, roll it out three or four times, letting it rest between each two rolls, and it is then ready for use.

It can be made with lard instead of butter.

The yolk of an egg, or the juice of half a lemon, added to the water, makes it lighter.