Puff Pastry

Preparation info
    • Difficulty


Appears in
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 12 oz. (360 g.) plain flour
  • 8 oz. (240


This pastry must be made in a cool place, with cold utensils, and should be handled as little as possible.

Carefully sieve the flour and the salt into a basin. Now cut the butter into thin slices (a ½-lb. (240-