Saffron Rough Puff Pastry

Name: Saffron Rough Puff Pastry
Yield: Makes around 650 g
Cuisine: British
Ingredients: 2 pinches / 40-60 saffron strands, crushed; 1½ tsp lemon juice; 150 ml / 5 fl oz / just over ½ cup hot water; 100 g / 4 oz / 1 stick cold lard or more butter or vegetable fat for a vegetarian version; 100 g / 4 oz / 1 stick cold lard or more butter or vegetable fat for a vegetarian version; 300 g / 10 oz / 3 ¼ cups plain flour; a couple of pinches of salt; 125 g / 4 ½ oz / a little over 1 stick cold unsalted butter; 100 g / 4 oz / 1 stick cold lard or more butter or vegetable fat for a vegetarian version

Preparation info

Makes around
650 g

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

Ingredients

2 pinches / 40-60 saffron strands, crushed
150 ml / 5 fl oz /

Europe
United Kingdom
Pastry
Vegetarian

Method

Infuse the saffron in the hot water and lemon juice for at least one hour. Allow to cool completely then refrigerate until required.
Sift the flour into a bowl then add the salt.
Cut the butter and lard into 1 cm / ½ in cubes then stir into the flour.
Add the cold saffron water then mix to a rough dough ensuring that the fat