During the first wave of the Covid lockdown in the UK, one of the food items that was hard to get your hands on was puff pastry. Because of this, I started making my own, and I was so surprised how simple it actually really is. Now, I tend to always make it myself. I can use the same all butter puff pastry for savoury or sweet foods just fine, and now I’m just thinking that why on earth did I not start making my own sooner?
225g plain flour
1/2 tsp salt
150 ml cold water
1. Mix the flour and salt together in a bowl, then put in the fridge for a few minutes, whilst cutting the butter.
2. Cut the butter into cubes. Put the cubes into the bowl with the flour, and stir with a spoon, until all of the cubes are coated with the flour.
3. Pour the water into the butter and flour, them mix all quickly to a rough dough. You will still have some cubes of butter in the dough mix. Put some flour on you work space, and tip the dough on the table. Shape the dough into a log, and press the log flat with your hands, but don’s knead it. Wrap in a cling film, and place in the fridge for at least 15 minutes.
4. Place the chilled dough log on a floured surface, and roll to a thickness of about 1 cm to a rectangular shape. The length should be about three times the width.
5. Fold the top third of the pastry down, on top of the middle third, then fold the bottom third over these.
6. Turn the dough block in a way that the open edge is to the right. I also tend to turn it over so that the last fold is at the bottom. Add flour on the surface if required.
7. Repeat the dough rolling and folding process 4-5 times. If the dough starts getting too sticky, cover with cling film and place in the fridge for a few moments, before continuing.
8. When using the dough, roll to about 1/2 cm thickness, add the filling of your fancy, brush with egg wash and cook in the oven at 200°C / 392°F for about 15-30 minutes, depending on the food. Below pictures are some examples I’ve used my puff pasty for: raspberry pastry, chicken pie, sausage rolls and Finnish Christmas prune tarts.
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Love your blog! Keep up the great work!
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