Perfect Quick and Easy Rough Puff Pastry
Ingredients:
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60g unsalted butter (grated and frozen)
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200g unsalted butter (grated and frozen) N.B. weigh the batches of butter after grating it
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350g plain flour (put into freezer for a couple of hours before making this pastry)
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120-150ml ice cold water
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1 tsp salt
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½ tsp lemon/lime juice (or white vinegar)
Method:
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In a bowl, combine the flour, salt and the 60g butter.
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With your fingers quickly rub the butter into the flour.
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Add the lemon juice and water, a tablespoon at a time, while mixing with a wooden spoon or your fingertips to bring the dough together.
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Add enough water to form a firm dough (that is not tacky or too wet).
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Knead the dough on a floured surface for about a minute and leave it to rest for about 5 mins (in the fridge).
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Roll the dough out into a long rectangle (about 6-7 inches wide and 15-16 inches long).
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Sprinkle 100g of grated butter on 2 thirds of the area of this rectangle.
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Fold over the portion without butter towards the middle.
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Then fold over the other end, over the first fold.
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You completed one fold.
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Turn the dough 90 degrees and roll it out to form another long rectangle.
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Repeat with the rest of the butter and fold over and turn 90 degrees.
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Now you have incorporated the butter in two folds.
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Complete three more folds so you have folded the dough about five times.
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You shouldn’t need to refrigerate between folds if you work quickly.
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However, if it’s a hot day and the butter starts to seep through, put the dough in the freezer for about 10 mins to harden the butter and continue.
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After the fifth and final folding, wrap the dough in plastic wrap and store in the fridge until needed.
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Let it rest for at least 2 hours before using.
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Overnight gives best results.
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If not using it right away, cut the dough in half, wrapping each piece separately in plastic wrap and store in freezer.