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Home > Pies - Pastries > Pastry
Puff Pastry
Ingredients:
- 500g flour
- 500g butter
- 1 tsp cream of tartar
- 1 Tbsp lemon juice
- Ice water
- 1 egg yolk
- 1 cup cornflour
- 1 tsp cream of tartar
Important:
Have all ingredients as cool as possible.
Sift the flour and cream of tartar together 3 times. Divide the
butter into 5 equal pieces.Cut one piece of the butter into the flour
and rub in till it resembles fine bread crumbs.Alternatively, put the
flour and the butter into your food processor and process till fine.
Beat the egg yolk and lemon juice together and add ice water to make 1
cup. Mix this into the flour with the blade of a knife till a dough
is formed. Knead lightly and refrigerate (covered in plastic wrap)
for 10 minutes.
Meanwhile, grate each remaining piece of butter and put in the
freezer. It is best to freeze each piece of butter beforehand and
grate using a food processor.
Roll out the dough into a rectangle.Fold the 2 long sides in thirds so
that they overlap. Now do the same with the short sides.(if you're
unsure, check a pastry book for the folding).Roll out to a rectangle
again. Sprinkle with 1 portion of the grated butter - if it sticks
together in lumps just regrate over the pastry.leave a 2cm margin
around the edges. Sift the cornflour/cream of tartar liberally over
the mixture. Fold as before and roll. Repeat till all the butter and
cornflour is used up. Then roll and fold again twice (without any
butter or cornflour).
To prevent the dough sticking while rolling lightly flour the rolling
pin and board with cornflour. The best surface to use is
a marble pastry board if you have one otherwise any large flat surface
will do. Roll very lightly so the butter blends into the pastry - no
lumps of butter should break through(this is why we grate the butter).
If at any time the pastry becomes too sticky, refrigerate for a few
minutes and continue.
Once finished, refrigerate for 30 minutes, then roll out again and use
as required. Glaze with a little milk before baking.
To bake preheat the oven to 250º Celsius.Put the pastry in for 5
minutes, then turn down the heat to 220º Celsius. Bake for 10
minutes then turn down to 180 degrees Celsius and bake till done.
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