Rough Puff Pastry

Ingredients

• Three quarters of a pound of Flour
• Half a pound of Butter
• Salt

Method

1. 1

   Weigh the flour onto a pastry board and add a pinch of salt.

2. 2

   Place the butter in the centre of the flour and chop finely with a knife.

3. 3

   Add gradually sufficient cold water to make a stiff paste.

4. 4

   Keep the mixture together on the centre of the board and knead lightly with the tips of the fingers.

5. 5

   Flour the board and roll the paste into a long strip.

6. 6

   Dredge lightly, fold in three, roll out and repeat this process three times.

7. 7

   Place in a cold place for one hour.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 32. The excerpt below is the record exactly as published.

ROUGH PUFF PASTRY Ingredients : Three quarters of a pound of Flour Half a pound of Butter Salt

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