Rough Puff Pastry
Ingredients
225 gm Plain flour
� tsp Salt
200 gm Butter
180 ml Water
1 Tbsp Lemon juice
Method
Sift the flour and salt into a large bowl. Cut the chilled butter into cubes then mix it around in the flour to coat. Be careful to keep the butter in lumps.
Mix the chilled water and lemon juice together. Gradually pour the liquid into the flour mixture, using a round tipped knife to cut across the bowl to chop in the butter until the dough comes together. The dough is very wet at this point.
Tip the dough onto a lightly floured surface and shape into a rectangles about 30x20cm. Fold the bottom third of the dough up onto the middle third, then to top third down onto the other thirds. Wrap in cling film and chill for 10 minutes.
Bring the pastry out of the fridge with the folded edges to the side. Roll the pastry into a rectange about the same size as before and repeat the folding. Chill again.
Repeat this process a few more times. After the last folding stage, wrap the pastry in cling film and leave to chill for at least 2 hours.
To use, roll the pastry as required. Preheat the oven to 220�C. Cook for 30-35 minutes or until the pastry is golden brown.
24 Sep 2023
Shirl Seath