Puff Pastry

This pastry will keep for 3-6 months in the freezer.


  • 450 g/1 lb plain flour
  • 1 level tsp salt
  • 450 g/1 lb unsalted butter
  • 300 ml/½ pint iced water
  • a squeeze of lemon juice


Sift the flour and salt into a large mixing bowl and rub in 85 g/3 oz of the butter. Bind to a fairly soft dough with as much iced water as you need, adding the lemon juice too, and knead lightly. Roll out to a 30 cm/12 in square.

Form the remaining butter into an oblong block. It should be soft but firm. Place on one half of the pastry square and fold over the pastry to enclose it, sealing the edges with a rolling pin. Rib by pressing the rolling pin across the top at intervals.

Turn the pastry so that the fold is to the right, and roll into a strip three times as long as wide. Fold the bottom third upwards and the top third downwards evenly. Seal the edges and chill in a plastic bag for 30 minutes.

Repeat this process five more times, always keeping the fold on the right. Chill overnight or for at least 1 hour before the final rolling. The pastry is now ready to use.