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Puff Pastry
Preparation info
- Makes about
450 g
- Difficulty
Medium
Appears in
By Gary Rhodes
Published 1996
This recipe is useful for all kinds of desserts and for savoury pies as well. It’s very satisfying to make your own pastry, but you can resort to the chill cabinet of your supermarket if you are short of time.
Ingredients
225 g 8 oz 225 g 8
Method
Cut off 50 g (2 oz) of the butter, melt it then leave it to cool. The remaining block should be left out to soften. Sift the flour and salt together into a large bowl and make a well in the centre. Pour the water, lemon juice and cooled, melted butter into the well in the flour and gently fold in the flour to make a pliable dough. Wrap in clingfilm and allow to rest in the fridge for 20 minutes
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