Puff Pastry

Ingredients

• 8 oz. Butter
• of Salt
• the ordinary flour
• A few drops Lemon Juice
• Cold Water

Method

1. 1

   Mix together the salt, flour, and lemon juice.

2. 2

   Make a hole in the centre of the flour, and mix in the cold water gradually.

3. 3

   Knead well till smooth and elastic.

4. 4

   Set aside to cool.

5. 5

   Roll out the dough, place the butter in the middle, fold over, and roll out again.

6. 6

   Repeat folding and rolling until the butter is incorporated.

7. 7

   Bake in a hot oven.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 9. The excerpt below is the record exactly as published.

A few drops Lemon Juice. Measure out the ingredients. Mix together the salt, the ordinary flour, and the lemon juice. Make a hole in the centre of the flour, and mix in the cold water gradually, using a broad-pointed knife to mix with. Make it into a nice lithe dough. Turn it on to a pastry board, and knead well till quite smooth and elastic. Set it aside for a little to get quite cold. Lay the butter on a clean towel, and press out the moisture. Roll out the dough into a long strip, and place the butter, flattened to a third the size of the dough, in the middle. Wet the dough round the edges with a little cold water, fold - the dough over the butter on either side, and press the edges well together. “Turn the paste with its edges towards you, and roll out evenly and very gently away from you till three times its size, always rolling in the same direction. Fold it in three, and set aside for ten minutes to get quite cold. Proceed folding and rolling till the butter is thoroughly incorporated with the flour. About eight times will do. At the fifth and seventh turn sprinkle in the Paisley Flour in equal quantities, and roll out as before. Bake in a good hot oven. ‘To make good puff pastry everything must be kept as cool as possible. It should be made in a cool room, and the hands should be kept cool by dipping in cold water now and again. If you have a marble slab to roll the dough out on, so much the better, and this should be kept cool by spraying cold water over it now and again and drying afterwards. No. 33.—ECCLES CAKES. 3 oz. Castor Sugar. 14 tea-spoonful Mixed Spice. 6 oz. Currants. I oz. Butter. 1144 oz. Finely-Chopped Candied Peel, A few drops of Water. 8 oz. Short Crust or Puff Pastry— one-half as much as Recipe No. 32. Measure out the ingredients. Divide the pastry into eight pieces, and roll out four or five inches across. Mix the currants, sugar, peel, and spices together. Put about a dessert-spoonful on to each round of pastry. Divide the butter into eight pieces, put a piece on each round, with a few drops of water. Moisten the edges of the paste, draw them together over the top, flatten a little with the hand, turn over, and roll slightly. Make three or four cuts over the top. -Bake about 20 minutes in a hot oven. 19 Pastry. - No. 34.—CHEESE CAKES. PASTE. FILLING. 6 oz. Flour. 6 oz, Flour. 1 oz, Paisley Flour. 1 oz, Paisley Flour, 3 oz. Butter. 3 oz. Butter. 14 oz. Sugar. 3 oz. Sugar. Water. 2 Eggs. Milk. A few drops Essence of Vanilla, PastE.—Measure out the ingredients. Rub the butter into the mixed flours and add the sugar. Pour in gradually about half a tea-cup of water, and mix with the first two fingers until you have a firm paste. Be sure not to make the dough too moist, as it has to be rolled out pretty thinly. Line a dozen patty tins with the paste, reserving a few scraps of paste for ornamentation. FILtuinc.—Beat the butter and sugar to a cream, add the eggs, well beaten, then the mixed flours gently, and the flavouring. If the mixture is not now of the consistency of very thick cream, add a little milk to make it so. Pour into the lined patty tins, but half fill them only,.so as to allow plenty of room to rise without running over the sides. Cut narrow strips of the paste about two inches in length, put a twist in each and place on the top of mixture, and bake for about half an hour. Tins.—Same tins as for No. 4 can be used, or special fancy tins can be had from Brown & Polson, Paisley, for 10d. per dozen, post free. No. 35.-—MACAROON TARTLETS. 34, oz. Brown & Polson’s ‘‘ Patent ’’ Corn Flour. ¥Y% oz. Butter. | 4 oz. Castor Sugar. 4 oz. Ground Almonds, 1 Egg. 3 table-spoonfuls Jam. Short Crust Paste as in Recipe No. 34. Prepare short crust paste same as in Recipe No. 34, and line one dozen patty tins with it. Beat up the egg and mix the Corn Flour into it. Add the sugar, work in the ground almonds, add the butter melted, Mix all together. Put a tea-spoonful of jam into each patty tin, cover with the almond mixture and bake in a hot oven for 15 minutes. When ready, lay on a wire tray to cool. 20 Pastry and Shortbread. No. 36.-CHOUX PASTRY. 2 oz. Brown & Polson’s ‘‘Patent” Corn Flour. 2 oz, Ordinary Flour. I oz. Castor Sugar. 2 oz. Butter. 3 Eggs. Y% pint Water. Measure out the ingredients. Mix together the Corn Flour and ordinary flour, and make them into thick cream with a little of the water. Put the rest of the water, the sugar and the butter into a saucepan aud bring it to the boil.. Pour in the flour mixture, and stir vigorously over the fire till it becomes a perfectly smooth thick paste, and leaves the sides of the saucepan ; it must boil five minutes at least. Remove the saucepan from the fire, and allow it to cool. When cool drop in one egg and beat it well out of sight; then drop in another and do the same, and then the third. Drop this mixture in tea-spoonfuls on to a greased baking tin. Bake in a moderately-heated oven about 20 minutes. They ought to have risen a great deal and feel firm. When cool, open at the side and fill with the following pastry cream. Pastry Cream :— 3%, oz. Brown & Polson’s ‘‘ Patent” Corn Flour, I oz. Castor Sugar. ¥% pint Milk. 2 Eggs. 4 tea-spoonful Vanilla Essence. Mossuyl out the ingredients Blend the Corn Flour with the milk. Beat up the eggs, and add them along with the sugar and flavouring, Stir all over the fire till it boils and is a nice smooth paste. Allow to cool. ——0—-— Shortbread. No. 37.-SCOTCH SHORTBREAD. 1 tea- spoonful Brown & Polson’s Paisley Flour. 1 lb. Ordinary Flour. ; 8 oz. Butter. ie 4 oz. Castor Sugar. . Yolk of an Egg. Measure out the ingredients. Put the butter and sugar into a basin, and beat to a cream. Make a hole in the centre of the mixture and add the yolk of the egg. Mix the flours well together, and add gradually to the butter and sugar, mixing well. Turn on to a floured pastry board, and work the mixture into a flat round shape. ‘Notch the edges or place on a wooden shape or earthenware mould, and bake in a slow oven for twenty to thirty minutes, till a nice brown colour. Cool on a wire tray. Earthenware Moulds.—These can be had from Brown & Polson, Paisley, for 10d. each, post free, 21 ‘ Cakes. No. 38.—PLAIN GINGERBREAD. 10z Brown & Polson’s Paisley Flour. 8 oz. Ordinary Flour. 20z. Lard or Butter. © 1 oz. Treacle. 3 oz. Brown Sugar: 2 Eggs. 1 gill (nearly) Sweet Milk. 1 tea-spoonful each of Ginger, Cinnamon, and Mixed Spice. 3 1 oz, Candied Peel. A Pinch of Salt. 1 oz, Almonds. ; A few Caraway Seeds, if liked. Measure out the ingredients. Butter a one-pound cake tin or two half-pound cake tins. Blanch the almonds and cut the peel into small pieces. Melt the treacle, sugar, and lard togetlicr. Mix the ordinary flour

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