Rough Puff Paste

Ingredients

• half a pound of fine flour
• six ounces of butter
• half a teaspoonful of lemon-juice
• a pinch of salt
• the yolk of an egg

Method

1. 1

   Chop butter into flour, make a well, add lemon juice, salt, and egg yolk.

2. 2

   Mix lightly with water, keeping the dough soft.

3. 3

   Roll out, fold, and repeat to create layers.

4. 4

   Moisten edges for pie assembly and bake in a moderate oven.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 163. The excerpt below is the record exactly as published.

Rough Puff Paste. — Many housekeepers would consider puff paste (April 24tli) too troublesome to make, as well as too expensive, and, it might be added, too indigestible to be used excepting on very special occasions. When this is the case the directions given in the following recipe may be followed, and the pastry will be found excellent, being suited for superior pies, tarts, and tartlets. Put half a pound of fine flour (Vienna flour if it is allowed) upon a board, with six ounces of butter, and chop the butter in the flour with a knife. A dexterous cook may break, not rub, the butter in the flour. Make a well in the centre of the flour, and drop into it half a tea-spoonful of lemon-juice, a pinch of salt, and the yolk of an egg

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