How to make Puff Pastry

Name: How to make Puff Pastry
Cuisine: United Kingdom
Ingredients: Weigh an equal quantity of butter and fine flour.; To every pound of paste break in 2 yolks of eggs and a small pinch of salt.; To every pound of paste break in 2 yolks of eggs and a small pinch of salt.; Take water enough to make the paste of the same consistency as the butter which you must be very particularly careful about, otherwise the butter would break through the paste in working.; Take water enough to make the paste of the same consistency as the butter which you must be very particularly careful about, otherwise the butter would break through the paste in working.; Rub into the flour one-third of the butter.; Weigh an equal quantity of butter and fine flour.; To every pound of paste break in 2 yolks of eggs and a small pinch of salt.; Rub into the flour one-third of the butter.; Put the whole of the butter in the centre and fold the paste over the butter.; Put the whole of the butter in the centre and fold the paste over the butter.; Now dust the paste with a little flour and roll it into a square sheet and be careful the butter does not break through.; Now dust the paste with a little flour and roll it into a square sheet and be careful the butter does not break through.; All the whey must be pinched out of the butter before it is used.; Take water enough to make the paste of the same consistency as the butter which you must be very particularly careful about, otherwise the butter would break through the paste in working.; Roll out the paste round and; The paste which you have mixed should be worked with the palm of your hand at least a quarter of an hour.; Now dust the paste with a little flour and roll it into a square sheet and be careful the butter does not break through.; Then roll it out and fold it again and so on until it has been rolled 4 times, allowing it to remain a short time between each roll, that the toughness of the paste may subside.; It is then fit for any purpose you may require, a piecrust, patties, or small pastry.

Roberts, 1857

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Weigh an equal quantity of butter and fine flour.
Rub into the flour one-third of the butter.
Make a hole