Puff Pastry

Ingredients

• i lb. of flour
• I I yolk of egg
• 41b. of butler
• A little lemon juice
• Cold water.

Method

1. 1

   Squeeze the butter in a towel to free it of all water.

2. 2

   Lay flour on the board, making a well in the middle, into which stir the egg, water, and lemon juice, beaten together until it is a firm smooth paste.

3. 3

   Knead if necessary to make it smooth, then roll it out into a thin paste.

4. 4

   Lay the butter on one end of the paste and fold over the other end on top of the butter, pressing edges together.

5. 5

   Roll, fold and turn as with rough puff pastry, but do so seven times instead of four.

6. 6

   Bake in a very hot oven.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 44. The excerpt below is the record exactly as published.

PUFF PASTRY. I lb. of flour. 8 to 12 ozg. butler (shortening). A little lemon juice. Salt or salt and sugar (see Short Crust). Cold water. Lay all but the water on the board, and cut butter amongst the flour, into pieces the size of a large bean — in block shape, not thin. Put into a basin, and with fork and cold water, and lemon juice, make into paste which is 99 almost wet enough to stick to the basin. Turn out on to a well-floured board, for the butter being in pieces is more apt to stick to the board, then with well-floured hands make it square and flat If any butter shows, dust flour on lightly. With floured rolling-pin roll one way — to and from you — until the paste is about a foot long. Make it straight at the sides and corners square. Fold first one end over, then the other, quite evenly, making it three-fold. Turn it round half, making the edges look to and from you. See that all is well-floured. Press down with rolling-pin the two ends to make the layers stick and keep in place, and then roll out lightly again as before. Roll out and fold four times, but the last time just fold paste double and then roll the required size and shape. . It must not be rolled anyway but to and from you until folding is all done. A yolk of egg can be used also in mixing, but good pastry can be made without it. Bake in a very hot oven. J. Lambie, Edinburgh. TO MAKE PUFF PASTRY. i lb. of flour. I I yolk of egg. 41b. of butler

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