MASTERCLASS 3
It has a reputation for being difficult to perfect, but here’s your foolproof recipe for making puff pastry from scratch. Our key piece of advice? Work quickly so that the pastry remains cool and the butter doesn’t start to melt. It may take a few goes to get up to speed, but the results are worth the effort.
Makes 640g (enough for 2 pastry discs for tart bases or pie tops) Prep time 1 hr, plus 2-3 hrs chilling You’ll need… Large bowl; baking paper; ruler; rolling pin
• 250g plain flour, plus extra for dusting
• 1½ tsp fine salt
• 140ml cold water
• 250g unsalted butter, cool but not straight out of the fridge
Per 100g 431kcals, 32.8g fat (21.1g saturated), 3.9g protein, 28.8g carbs (0.6g sugars), 0.3g salt, 1.6g fibre TROUBLESHOOTING TIPS
• My pastry is tough...
In step 1, don’t be tempted to add more water. Add just enough to bring the dough together, then combine quickly to distribute it evenly. Handle the dough as gently (and as little) as possible to minimise the development of gluten, which will make it tough. Use as little flour as possible when rolling and folding.
• My pastry is greasy...
The butter needs to be at the right temperature: chilled, but not icy cold (or too warm). Keep it chilled and return the pastry to the fridge the moment it starts to feel soft or sticky. If the butter starts to melt and seep through the pastry when you’re rolling and folding, lightly dust the area with a little flour, then chill for a bit. Butter that’s too cold can also cause greasy pastry. If you roll the dough with overly cold, hard butter, it may break through the layers, causing it to become greasy when baked.
• My pastry has an uneven rise...
The cause could be uneven rolling and folding. Use a ruler or palette knife to keep corners square (steps 4-7) and the sides straight. Make even movements when rolling out the pastry. Don’t be tempted to do more than 6 or 7 roll-and-folds, as the layers will become too thin and the butter may seep out of the sides, causing an uneven rise.
1 Sift 250g plain flour and 1½ tsp salt into a large bowl. Measure 140ml cold water into a jug. Melt 40g of the butter (in a small pan or microwave) and stir into the water. Pour the water/butter onto the flour and quickly combine using a dining knife. Using your hands, gently and with minimal handling, bring it together into a dough. Wrap in clingfilm and chill for 30 mins.
2 Meanwhile, cut 2 sheets of baking paper into 25c
