Monday, August 10, 2015

Rough Puff Pastry


I’ve been revisiting pastry recently and making more than my fair share of pies, cheese and chard, custardy bacon and egg, and the most recent a vegetarian pithivier, a round pie made by putting a filling between two pieces of puff pastry. Not one to buy something when I can make it, I set about taking another look at easy at home puff pastry, my previous version was worked by hand to ensure large chunks of butter remained, so when rolled and folded you’d end up with good lamination, I wasn’t completely satisfied with how this pastry turned out, and I figured there had to be an easier way.


Super Simple Rough Puff pastry.
200 Flour
200 Butter
2g Salt
Milk, ice cold
  • Make sure everything is cold before you start.
  • Blitz half of the flour with the butter in a blender until a fine breadcrumb consistency.
  • Tip out into a bowl and add the remaining flour and salt.
  • Adding a splash of milk at a time, work into a dough ball, don’t overwork the dough.
  • Wrap in cling-film and refrigerate for 20 minutes.
  • Lightly flour the bench and roll out the dough into a rectangle (about 20x30cm).
  • Fold into thirds and roll out again, repeat and then wrap and place in the fridge for 20 minutes.
  • Roll and fold the dough 3 more times and refrigerate, repeat this step once more, for a total of 9 folds.
  • Wrap in cling-film and refrigerate until needed.

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