Puff Pastry

225g (8oz) Flour
225g (8oz) Unsalted Butter
1 tsp Lemon Juice
½ tsp Salt
Cold Water

Sieve the flour and salt together into a bowl.
Make a well in the middle of the flour and add the lemon juice, stir with a knife adding enough water to make an elastic dough.
Place on to a floured surface and knead gently for 5 minutes until the dough is smooth and does not stick to the fingers.
Roll out the dough to form a piece large enough to cover the butter, then place the butter (straight from the fridge) in the middle of the dough.
Fold over the ends over one at a time.
Flatten in one or two places using a rolling pin, then roll out gently and evenly into a long strip, ensure that the butter does not come through or comes from between the edges.
Fold one third towards the middle, then the remaining third into the middle to form three layers, pressing down gently, do not seal the edges.
Leave the pastry to rest in a cool place for 15 minutes.
Place the pastry on to a floured surface, so that the unsealed edge is towards you, roll and fold again as before.
Turn and repeat three more times.
Leave the pastry to rest in a cool place for 10 minutes.
Place the pastry on to a floured surface, so that the unsealed edge is towards you, roll and fold again as before.
Turn and repeat three more times.
The pastry is now ready for use.
It should be cooked in a preheated oven at 230°C: 450°F: Gas 8 for approx. 10 minutes.

Baking Recipes

Puff Pastry