Half Puff Paste
|All purpose flour||2 Cup (32 tbs)|
|Cold butter||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Ice water||1⁄2 Cup (8 tbs)|
Sift flour and salt into a bowl.
Cut butter in pieces about the size of large peas and drop into flour.
Mix lightly with fingers so butter is completely coated with flour.
Make a well in the centre and add lemon juice and 1 tbsp. of the water.
Mix lightly with a fork, keeping the fat pieces whole.
Continue adding water, a tablespoonful at a time, and mixing in this way until a stiff paste, filled with small pieces of butter, is formed.
Gather into a ball and chill for a few minutes.
Roll into a strip 16 by 8 inches.
Fold in 3 evenly-fold 1/3 over centre 1/3, then the other end over these layers to make 3 layers.
Turn the dough so you will be rolling the opposite direction and roll into a strip 16 by 8 inches again.
Roll and fold in same way twice more.
Turn dough so you will be rolling the opposite direction each time. (If dough begins to get hard to handle or butter is becoming very soft, chill a few minutes between rollings.)
Wrap dough in waxed paper and chill 1 hour.
Use for Sausage Rolls as directed.