Homemade Rough Puff Pastry
|Plain flour||8 Ounce (strong)|
|Strong plain flour||8 Ounce|
|Lemon juice||1 Teaspoon|
Sieve flour and salt together into a mixing bowl.
Cut fat into small pieces, add to flour and toss lightly so each piece of fat is coated with flour.
Add lemon juice and water to flour and fat and mix lightly with the blade of a knife making sure the pieces of fat are kept whole.
If any loose flour remains, add a little more water and mix until the dough is soft.
Gather the dough with the fingertips.
Turn out onto a well floured board and sprinkle with flour.
Form into an oblong, flour the rolling pin and roll out to a strip about 38 cm (15 in) by 13 cm (5 in).
Fold in 3 by folding the bottom third of the pastry upwards and the top third downwards and over the bottom fold.
Lightly press the three edges together with a rolling pin to seal.
Turn the pastry round so that the sealed right-hand edge faces you.
Roll out to an oblong as before.
Brush off any surplus flour.
Fold in three again and seal the edges.
Sprinkle with flour, cover with a damp cloth and leave in a cool place for 20 minutes, until cool and firm.