Rough-puff Pastry

Ingredients

• £ lb. flour
• 1 lb. butter
• A pinch of salt
• A squeeze of lemon
• Cold water

Method

1. 1

   Weigh the butter, and let it lie in a basin of cold water for some time before using it.

2. 2

   Sieve the flour and salt into a clean dry basin, and add the lemon juice.

3. 3

   Dry the butter and break it into pieces the size of a hazel nut.

4. 4

   Make a well in the centre of the flour and butter, mix lightly with water until bound together.

5. 5

   Roll out the dough and fold it in three, repeating until the pastry has had three rolls and three folds.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 534. The excerpt below is the record exactly as published.

Rough-puff Pastry £ lb. flour. A squeeze of lemon 1 lb. butter. juice. A pinch of salt. Cold water

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