Quick Puff Paste

Ingredients

• 1 cup bread flour
• 1/4 cup butter
• 1 tablespoon lard
• Ice water

Method

1. 1

   Work lard into flour, moisten with ice water, and roll out like Puff Paste.

2. 2

   Dot with butter, fold, and repeat until butter is used.

3. 3

   Chill and bake.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 256. The excerpt below is the record exactly as published.

QUICK PUFF PASTE 1 cup bread flour Ice water 1 tablespoon lard ¥% cup butter Work lard into flour, first using knife, then tips of fingers. Mois- ten to a dough with ice water, pat, and roll out like Puff Paste. Dot paste with small pieces of butter, using 4 the quantity. Dredge with flour, fold from ends toward center, then double, mak- ing 4 layers. Pat androll out. Repeat until butter is used. Roll, shape, chill, and bake like Puff Paste (p. 619). IRISH PUFF PASTE. 1 cup bread flour 1 cup butter Ice water Put flour in bowl and add butter, separated into small pieces. Moisten to a dough with water and toss on a slightly floured board or cloth. Pound, using rolling-pin, until butter is thoroughly incor- porated throughout the mixture. If butter becomes so soft that the handling is difficult, chill. When thoroughly blended, pat, roll, shape, and bake like Puff Paste (p. 619). CATALDI’S PUFF PASTE 1 pound pasiry flour, sifted 1 egg yolk 2 tablespoons lemon juice Ice water V4 teaspoon salt 1 pound washed butter PASTRY 621 Put flour in bowl, make a depression in center, pour in lemon Juice, and add egg yolk and salt; then add ice water to make a dough. Toss on floured cloth, knead, cover, and let stand 5 min- utes. Pat, roll out, fold in washed butter, and bake like Puff Paste (p. 619). PLAIN PASTRY I 11% cups pastry flour Y cup shortening Y teaspoon salt Ice water (about 4 cup) Mix salt with flour. Work in shortening with finger tips, two knives, or pastry mixer, until shortening is evenly mixed in bits no larger than peas. Stir with fork and moisten to dough with water. Pat gently into ball, wrap in waxed paper, and chill thoroughly. Cut off amount required, pat, and roll out on floured board. To Roll Out. Put piece of pastry on floured board or pastry cloth. Pat with rolling-pin to flatten. Roll out with quick, light strokes (to 14 inch thickne:s); lifting and turning pastry 1s necessary to keep it even. If for pie, roll outwards from center and keep in circular form. With care and experience, there need be no trimmings. Worked- over pastry is seldom satisfactory except for small pastries (p. 637). To make a flakier crust, reserve 2 tablespoons shortening. When pastry has been rolled out, spread with 1 tablespoon reserved shortening, dredge with flour, roll up like a jelly roll, pat, and roll out; repeat. Hot Water Pastry. Use boiling water. Add 1% teaspoon baking powder to flour. Chill. Orange Pastry. Use orange juice in place of water. Add 1 teaspoon grated orange rind. Cheese Pastry. Add 1 ounce sharp, old cheese. If grated, cut into pastry with butter. Or, put flour, shortening, and cheese through food chopper 3 times before adding liquid. Chill. Nut Pastry. Grind pecan or walnut meats through fine cutter. Substitute 4% cup for 4% cup flour in recipe. Add a little extra salt. 622 THE BOSTON COOKING-SCHOOL COOK BOOK PLAIN PASTRY II 1% cups pastry flour 14 cup butter

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