Puff Pastry II RecipeOrigin: Britain Period: Traditional |
Ingredients:
180g plain flour 
Puff Pastry II Preparation:Method:Sift the flour and salt into a bowl then take 1 tbsp of the butter and rub into the mixture. Add enough of the water to bring the mixture together as a firm dough (about 140ml). Roll out into a rectangle about 12mm thick. Now beat the remaining butter on a slab two or three times so that it is pliable and its consistency is the same as that of the pastry (this makes it easier to combine the butter and pastry by rolling). Re-shape the butter into roughly into a 250g block and place in the centre of one half of the dough. Fold the other third of the dough over the top and press the edges together to seal. Allow to stand for 15 minutes at room temperature then turn the pastry so that the sealed ends face you. Roll away from you until flat then fold the pastry in three (fold 1/3 of the pastry away from you then take the 1/3 of he pastry that's still uncovered and fold towards you). Turn the pastry round so that the open end faces you then allow to rest for 15 minutes and roll again. Repeat this rolling, resting and folding process four more times, so that the pastry has six turns of rolling and resting. Set aside for 15 minutes before use. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Puff Pastry II to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for breads, cakes and pastries... More recipes for Pies and Tarts... More pastry recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with flour and butter as primary ingredients: Coffee Nut Cake Venison Pepper Steaks Tamarillo Jam Black Butter Sauce for Meat Apfelstrudel Aberdeen Butteries Pwdin y Gororau Greengage Plum Torte Steamed Scruvy Grass Pan-fried in Butter Rich Sweet Cakes Hobnobs Battered Alexanders Shoots Deep-fried Battered Scampi Gooseberry Cobbler Mixed Berry Steamed Pudding Cacen Foron Gydag Eisin Oren Fresh Plum and Mascarpone Shortcake Traditional Bread Dough Pizza Base Buttermilk Baking Mix Biscuits Cheese Aigrettes Potato Chiffon Waffles Cajun Lemon Sweet Dough Pies Huffkins Scottish Dumpling Jam Sponge Pudding Khinkali Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
