Puff Paste

Ingredients

• 4 ozs. of Flour
• 1 Lemon
• 4 ozs. of Fresh Butter
• I Egg
• Salt

Method

1. 1

   Mix flour, yolk of half an egg, lemon juice, and water to form a paste.

2. 2

   Enclose butter in the paste, roll out, and fold several times.

3. 3

   Chill and roll out again for use in pies or tartlets.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 71. The excerpt below is the record exactly as published.

PUFF PASTE. Ingredients. 4 023. of Flour. I Lemon. 4 ozs. of Fresh Butter. I Egg. Salt. 1. Take a clean paste-board, sprinkle it with flour; and place in a heap in the centre a quarter of a pound of flour. 2. Make a hole in the centre. 3. Put into the hole the yolk of half an egg (put the white into a teacup). 4. Squeeze in six drops of lemon. 5. Wrap the butter in a clean cloth, and well Puff Paste for Tartlets. 159 squeeze it to remove all the water. 6. Add a table- spoonful of water to the lemon juice, egg, and flour, and work all together with the hands until the paste is of the same consistency as the butter. 7. Flour a rolling-pin, sprinkle the paste-board, and roll the paste into a square shape about the thickness of a quarter of an inch. 8. Place the pat of butter in the centre, and fold the paste over from each side so as to enclose the butter, pressing the edges together with the thumb. 9. Stand it aside in a refrigerator or cool place for ten or fifteen minutes. In cold weather there is no occa- sion for this, you may proceed at once. 10. Sprinkle the board with flour, and roll out the paste to the length of two feet. 11. Fold over one-third of the length, and now fold over from the other end. The paste is now in three thicknesses of equal length. 12. Bring the rough edges towards you, roll the paste out and fold it again into three. 13. Stand it aside in a cool place for ten minutes or a quarter of an hour, and again roll it out as before. 14. Stand the paste aside for ten or fifteen minutes, and roll it out again. Each rolling out and standing aside is called a turn, and some cooks give as many as five or six turns. The paste is now ready. 15. Proceed exactly the same as for fruit pies with short crust, p.' 160. For Tartlets. If the paste is to be used for tartlets it should be rolled out to the thickness of a penny-piece. 18. Take a tartlet tin and brush the inside with white of egg or water. 17. Take a cutter one size larger than the tin, dip it in the flour and cut out 1 6 o Buckmaster s Cookery. the paste. 18. Put a piece of paste into each tin and place in the tin a dummy to prevent the paste rising. 19. Place the tins on a baking sheet, and bake in a hot oven for six or seven minutes. 20. Remove the baking tin, take out the dummies, turn the paste out of the tartlet tins and fill them with jam. For Patties or Rissoles . 1. Roll out the paste to the thickness of half an inch. 2. Cut the paste into pieces with a round cutter. 3. Place the pieces on a baking tin. 4. Take another round cutter three sizes smaller, dip it in hot water, and stamp the centre of each piece of paste. The paste must not be cut through. 5. Bake for six minutes, when the centre stamped with the smaller cutter will have risen so as to be taken off. 6. With a small knife remove all the moist paste from the centre of the patty case. 7. Fill the patty case with prepared oysters, game, chicken, fish, veal, sausage meat, or anything you choose. Precautions. — Be particular to work the paste lightly. SHORT PASTE. Ingredients. i Egg. 6 ozs. of Flour.

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