Puff Pastry

Pâte Feuilletée

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • ½ pound plain flour
  • generous pinch of salt
  • squeeze of

Method

Sieve flour and salt into a clean, dry mixing bowl, and add lemon juice and a quarter of the diced butter. Rub together lightly with the tips of your fingers until the mixture resembles fine breadcrumbs. Then mix with just enough iced water to make a rather stiff dough. Turn this out on to a floured board and work it well with the hands until it no longer sticks to the fingers and is perfectly