Puff pastry

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Not tried yet. Based on Kenwood Chef recipes, Puff pastry which takes 135 minutes of prep time AND Mad genius puff pastry, this takes 15 minutes of working time, but 50 minutes of prep time!

Puff pastry is a bit different - it has a laminating stage that helps the pastry to rise. That takes time and effort. As Lorraine Pascale says, why make puff pastry if you don't have to!

Puff pastry

Ingredients

For laminating

• 150g Unsalted Butter, frozen for 20 minutes so it can be fed into a food processor.

Pastry Base

• 15g Unsalted Butter.
• 200g Plain Flour.
• 3g Salt.
• 100g ice cool water, circa 4°C.

Directions

Prep for laminating, do 30 minutes before the rest of the work

1. Take the 150g of laminating butter, and fit the thin slicing disc into the food processor.
2. Slice the butter.
3. Take the slices of butter and place in the freezer.
   Could be done the day before.

Make the pastry base

1. Put all the bar the water ingredients into the food processor jug with the blade in place. Mix for 45 seconds at speed 3.
2. Add the water and mix for a further 30 seconds at speed 3.

Do the laminating

1. Place the pastry base on to a floured pastry board and roll out to 5mm, preferably in a rectanglar shape.
2. Remove the 150g of sliced butter from the freezer.
3. Place all the slices of butter on to your flat pastry base.
4. Fold a ¼ of the pastry up from the bottom.
5. Dust of the excess flour and repeat step #4 and this step until the dough is rolled up.
6. "Flatten pastry" by knocking with the rolling pin and roll to 5mm thick.
7. Repeat steps 5-6 twice more, folding up in quarters and rolling thin.
8. Place in fridge for 30 minutes before use.

Other recipes | Pastry types.