Home-made puff pastry has a marvellous butteriness that is lacking in commercial brands. But the process is time-consuming, so it makes sense to prepare a big batch and freeze what you are not going to use straight away.
Sift the flour with the salt into a bowl or a mixer with a dough hook. Rub in
Follow the diagram. Divide the remaining butter in half. Put each half of the butter between two sheets of greaseproof paper and flatten each with a rolling pin into a slab about
Roll out the rested dough on a lightly floured surface into a rectangle roughly
Repeat the turning, rolling and folding twice more. The butter should no longer be visible – if the dough appears streaky, give it another roll and turn. Divide into eight slabs, wrap well and freeze until needed.
© 1990 Joyce Molyneux. All rights reserved.