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   BAKING
Puff Pastry
Use this pastry for vol-au-vents, cream horns and Mille feuilles. Yield: 450 g (1lb).

INGREDIENTS: Butter - 225 g (8 oz), Plain flour - 225 g (8 oz), Salt - * tsp, Lemon juice - 1 tsp, Chilled water - to mix.

COOKING: 1. Shape the butter into a 1.5 cm (inch) brick. Sift the flour and salt into a bowl. Mix to a soft paste with lemon juice and water.
2. Knead well on a floured work surface. Roll out into a rectangle measuring 30 x 15 cm (12 x 6 inches).
3. Stand the butter on the lower half of the rectangle. Bring the top half over so that the butter is completely enclosed. Press the open edges firmly together with a rolling pin. Put into a polythene bag or wrap in aluminium foil. Chill for 15 minutes.
4. Remove from the bag. With the fold on the right, roll into a 45 x 15 cm (18 x 6 inch) rectangle. Fold in three by bringing the bottom third over the middle third and folding the top third over. Seal the edges, wrap and chill for 20 minutes.
5. Repeat until the pastry has been rolled, folded and chilled 7 times. Return to the polythene bag or aluminium foil. Chill for at least 30 minutes before rolling out to 0.5 cm (inch) thickness and using. After shaping, let it rest for 30 minutes in a cool place before baking.