A RECIPE FOR SIMPLE PUFF PASTRY

Timaru Herald, Volume CXLII, Issue 20613, 30 December 1936, Page 10

A RECIPE FOR SIMPLE PUFF PASTRY

For this you will want Mb of fine flour, 6oz. of fresh butter, one yolk of egg, and lemon juice. Sift the flour into a basin, make a well, drop in the yolk, a little water, a squeeze of lemon juice, and mix to a firm elastic paste. Work the paste till smooth, leaving the basin quite clean. Lightly flour the board and roll the pastry out in a long strip. Soften the butter with a knife till of the same consistency as the pastry, and make it into a square, an inch narrower than the strip. Place the butter in the centre of the pastry; cover it evenly with both ends of the strip; press the edges with the rolling-pin to keep in the butter, turn the pastry over and round. Give it three or four sharp beats with the rolling-pin; sprinkle with flour, and set it in a cool place for 15 minutes. Again roll the pastry in a long strip, using a little flour as required; fold it in three, turn over and round, and roll it again .making two rolls. Set aside for 15 minutes and again roll twice, making four rolls. Set aside for 15 minutes and again roll twice, making six rolls. Set aside for 15 minutes and roll again. This, the seventh roll, is the last, and the pastry is ready for pies, vol-au-vents, patties, etc.