Puff Paste

Ingredients

• ten ounces of butter
• twelve ounces of Vienna flour
• a little cold water
• the yolk of an egg

Method

1. 1

   Choose a cool part of the kitchen.

2. 2

   Wash hands in hot water to cool them.

3. 3

   Take equal weights of butter and flour.

4. 4

   Mix with cold water until workable.

5. 5

   Leave for five minutes, then give it seven turns, cooling between each.

6. 6

   Roll to a quarter of an inch thick when ready for use.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 131. The excerpt below is the record exactly as published.

puff paste. Carrots, Turnips, Potatoes. .For To-morrow.— One tin of Pilchards (January 23rd) ; one dressed Cow-heel from the Pipe shop, for Beef h la Mode. Bbeakfast. — Stewed Mushrooms on Toast (March 20th) ; Ger¬ man Sausage (June 6th) ; Bread and Milk (January 25th). Luncheon.— Cornish Pasties, to be made with pastry to-day (August 22nd) ; Preserved Tomatoes, with Gravy (March 16th). Dinnek. — Ox-tail Soup (February 22nd) ; Scrag of Mutton, Stewed with Vegetables (February 10th); Mashed Potatoes (May 12th) ; Queen’s Pudding (August 9th) ; Cheese (June 8tli). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Pastry is to be made to-day : Cornish pasties (August 22nd) L 162 A YEAR'S COOKERY. and meat patties (July 17th) made of the remnants of steak (a few scraps will be all the meat required for these) ; red-currant pie, of bottled fruit (August 7th) ; lemon cheesecakes (August 18th) ; also teacakes (August 26th) ; and plain seed cake (August 14th) may be made. To make Puff Paste. — Choose the coolest part of the kitchen for making the pastry, and a few minutes before commencing wash the hands in hot water to cool them. If there is not a refrigerator in the house, have a basin filled with ice put ready in a cool part of the larder. In cold weather the ice may be dispensed with. Take equal weights of sweet butter and Vienna flour (for an ordinary pie, ten or twelve ounces of butter will be enough for one pound of flour). Pastry Folded over the B otter. smooth6 caste with I P P a '“A Salt and make it into a Zst not be too Aff V d,'A °f ^mon-juice and cold water. It nuttv this is to J l Head ^ T,U’ an,d ro11 it; about tiU it is like binutes SoneA^hl t at workable ; then leave it for about five expelled fro Ilf Th At a Vth tlU evelT dr0P of liquid is ?c „ u • • Tlle butter should be very cold • but if the iWp. smooth.6 PrellitwithlLV AAV® hard’ h may be worked till out quite straight and one way tilHHs ®Suare,sllap-e' ^°H tbe paste butter is put upon it the four LnQ . , Vci suc 1 a Slze tbat wben the to meet evenly and secnrelv P +ierS Pa^e can be folded over about the third of an Inch Ih^VP tlie^lddle- , H it once till it is when it is baked the flakes will be& bL^ideV Rhfi b A/A’ °l t0 }«f* ^ntter° break ^through sary; but do this very Sparingly"t wfll ^bCmottTed. A YEAR'S COOKERY. 163 one-third of the length, flatten this lightly with the rolling-pin, and fold the other third over the top. This operation is called giving a turn. Put the paste on ice, or, if this is not at hand, in a draught of air, to cool it, for a quarter of an hour. Put it again on the board, with the rough edges towards the cook, and give it two turns : that is, roll it and turn it over twice. Then put it again upon ice, and repeat until it has had seven turns. Leave it on ice once more for a few minutes, roll it till it is a quarter of an inch thick, and it is ready 164 A YEARS COOKERY. for use. Paste prepared like this should puff up to at least five times its original height. In summer time the yolk of an egg

Cook this with the app: pantry check, scaling, and the assistant.