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Puff Pastry Recipe
- Sift the flour and salt into a bowl.
- Lightly rub in 25 g (1 oz) of the butter.
- Place the remaining butter between two sheets of clingfilm and beat it out firmly with a rolling pin to form a smooth 15 cm (6 inch) square, then set aside.
- Make a well in the center of the flour, add the lemon juice and iced water.
- Mix with a round-bladed knife to form a fairly soft, but not t sticky dough.
- Place the dough on a lightly floured marble slab or work surface, and without kneading, roll out the dough to about 25 cm (10 inch) square.
- Place the square of butter in the center of the dough, so that it looks like a diamond shape.
- Bring each corner of the dough to the center of the butter, to enclose tit completely, then turn the pastry 45 degrees to square it up.
- Roll out the pastry to about 45.5 cm (18 inches) long.
- Take the bottom third of the pastry up and over the center third.
- bring the top third of the pastry down over the bottom third, trapping in as much air as you can between each layer, as you do so.
- Press the edges firmly with a rolling pin to seal.
- Wrap the pastry in clingfilm, put it on a plate and chill for 30 minutes.
- Remove the clingfilm.
- Place the pastry on a lightly floured surface so that the short joined ends are at the top and the bottom.
- Roll out the pastry again to about 45.5cm (18 inches) long.
- Fold into three once again and seal.
- Brush off excess flour, then wrap and chill for 30 minutes.
- Repeat this rolling out, and folding process six more times with a 30 minute rest between each one.
- After the last folding and the 30 miute rest, the pastry is ready to be used.
- It may be wrapped in clean clingfilm, then in aluminium foil and refrigerated for up to 3 days before using, or frozen for up to 3 months.
- 255 g (8 oz) plain flour.
- pinch of salt.
- 255 g (8 oz) slightly salted butter.
- 15 ml (1 tbsp) strained lemon juice.
- a little less that 150 ml (1/4 pint) iced water