Quick Puff Pastry
Ingredients
450 gm Strong white flour (bread)
225 gm Butter or margarine
225 gm Lard
275 ml Water
1 pinch Salt
1 Tbsp Lemon juice
Method
Sift the flour and salt into a bowl. Add the fat cut into pieces about 14gm (0.5 oz) in size and flick them about to coat them with flour. Make a well in the centre and pour in the water (iced) and lemon juice. Using a palette knife, repeatedly cut across the mixture to bring the ingredients gently together.
As soon as you have a lump of pastry, turn it out onto a floured board and shape into a brick shape. Take a rolling pin and make 3 depressions widthwise to trap the air. Roll the brick into an oblong shape. Fold a third of the pastry over to the centre then the other third over that. Use yourrolling pin to press the edges firmly to trap the air. Rest the pastry for 5 minutes, then repeat the process 3 times. Wrap the pastry in cling film and chill well before use, preferably overnight.
Bake in a hot oven 200�C until golden brown.
Notes
For a vegetarian option replace the lard with butter or margarine or a vegetarian equivalent of lard.
Acknowledgements
Delia Smith
24 Sep 2023
Shirl Seath