Puff Pastry, Alternate Method RecipeOrigin: Britain Period: Traditional |
Ingredients:
180g plain flour 
Puff Pastry, Alternate Method Preparation:Method:Sift together the flour and the salt onto a slab then scoop a hollow in the centre and add the water by degrees, mixing by turning form the base into the well, until you have a firm but pliable dough. Roll the dough out into a square on a lightly-floured work surface. 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) and place in the centre of he pastry. Fold the sides over, as you would a parcel then press firmly to seal. Wrap in a damp cloth and set aside for 15 minutes. Now roll the pastry away from you into a rectangle about 12mm thick. Allow to stand for 15 minutes then Fold the 1/3 of the dough closest to you away from you. 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 three more times, so that the pastry has six turns of rolling and resting. Set aside for 15 minutes before use. |
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