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Simple Rough Puff Pastry

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  Plain flour 1⁄2 Pound
  Salt 1 Pinch
  Butter/Butter and lard 6 Ounce
  Lemon juice 1⁄2 Teaspoon
  Cold water 1 Cup (16 tbs) (To Mix)

Sift the flour and salt.
Add the butter cut up into pieces the size of a walnut and mix lightly with the flour.
Make a well in the centre, put in the lemon juice and gradually add sufficient water to mix to an elastic dough.
Roll into a long strip, keeping the corners square, fold into three.
With the rolling-pin seal the edges and give the pastry a half-turn, so that the folded edges are on the right and left.
Repeat until the pastry has been rolled and folded 4 times, if possible leaving for 15 min in a cool place between the second and third rollings.
Use as required.
Bake in a very hot oven (450° F., Gas 8).

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