Rough Puff Pastry

Ingredients

• ^ lb. flour
• 6-6 oz. butter
• Salt
• Lemon juice
• Cold water

Method

1. 1

   Sieve the flour and salt into a bowl; add the butter broken into pieces the size of a walnut.

2. 2

   Add the lemon juice and sufficient cold water to make the mixture adhere.

3. 3

   Turn on to a floured board, and roll the pastry into a long strip.

4. 4

   Fold in three and press the edges together.

5. 5

   Half turn the pastry, and again roll it into a strip.

6. 6

   Fold in three, and repeat this until the pastry has had four rolls, folds, and half-turns.

7. 7

   It is then ready for use.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 40. The excerpt below is the record exactly as published.

6-6 oz. butter. Salt. Lemon juice. Cold water. Sieve the flour and salt into a bowl ; add the butter broken into pieces the size of a walnut. Add the lemon juice and sufficient cold water to make the mixture adhere. Turn on to a floured board, and roll the pastry into a long strip. Fold in three and press the edges together. Half turn the pastry, and again roll it into a strip. Fold in three, and repeat this until the pastry has had four rolls, folds, and half- turns. It is then ready for use. Rough puff* pastry is suitable for meat pies, patties, sausage rolls, etc. Sieve the flour and salt into a basin, and mix to a firm paste with the lemon juice and cold water. Knead very thoroughly till smooth, and roll out thinly. Spread on one- FLAKY PASTRY. ^ lb. flour

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