Easy Puff Pastry
|Plain flour||8 Ounce|
|Pinch salt||To Taste|
|Cold water||1 Cup (16 tbs) (To Mix)|
|Lemon juice||3 Drop|
Sieve flour and salt together.
Mix to rolling consistency with cold water and lemon juice.
Roll to oblong shape.
Make fat into neat block and place in centre of pastry and fold over it first the bottom section of pastry, and then the top section, so that fat is quite covered.
Turn the dough at right angles, seal edges and 'rib' carefully and roll out.
Fold dough into envelope, turn it, seal edges, 'rib' and roll again.
Repeat 5 times, so making 7 rollings and 7 foldings in all.
It will be necessary to put pastry to rest in cold place once or twice between rollings to prevent it becoming sticky and soft.
Always put it to rest before rolling it for the last time, and before baking.
Bake in very hot oven (to make it rise, and keep in the fat).
Bake for the first 10-15 minutes at (475-500°F - Gas Mark 8-9), then lower the temperature (400°F -Gas Mark 5) to finish cooking.
Well made puff pastry should rise to 4 or 5 times its original thickness.