Puff Pastry

Preparation info
  • Enough for


    Pie Crusts
    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

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.


  • 900 g/2 lb flour
  • 2 teaspoons salt


Sift the flour with the salt into a bowl or a mixer with a dough hook. Rub in 100 g/4 oz of the butter. Make a well in the centre and pour in the lemon juice and enough cold water to form a dough – y