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  • Quick Puff Pastry

    1 vote
    Quick Puff Pastry
    Servings: 1
    by Hungry Jenny
    474 recipes
    >
    This quick version doesn't contain lard/shortening, so takes away that faff of making a dough first with the lard before enveloping in the butter. As you look through the steps below, it might still seem like an arduous process, but if you just try it out once, you'll be surprised at how quick it is! If you want to make the pastry the night before, put the pastry in the fridge at step 3 instead of the freezer, taking out 20 minutes before rolling out. And if you don't have the freezer space, you can chill the pastry instead at double the time stated. Once made, the unbaked pastry will keep for 3 days in the fridge, and for about 4 weeks in the freezer. This recipe makes about 600g pastry.

    Ingredients

    • 250g butter, diced, at room temperature
    • 250g plain flour
    • Pinch of salt
    • Some cold water

    Directions

    1. Sift the flour into a large bowl with the salt. Rub in the butter to a breadcrumb mixture. Pour in a few tablespoons of cold water and start to bring the mixture together. Add a tablespoon of water at a time as needed as you work the mixture into a soft dough. Wrap and freeze for 10 minutes.
    2. Roll the pastry out into a long rectangle. Fold the top third down, then fold the bottom third back up over the top.
    3. Turn the dough 90 degrees, then repeat step 2. Wrap and freeze again for 10 minutes.
    4. Optional step - you can repeat steps 2 and 3 two or three more times if you want your pastry to puff up really high!
    5. Take the pastry out 20 minutes before you wish to roll it out to use.

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    Comments

    • Padma Priya Manikam
      Padma Priya Manikam
      Hi Jenny, Is it necessary to fold the dough (step 2 & 3)? If we just do step 1 and freeze it can we still get the pastry to puff and or with Step 1 alone, can it be used for pies etc..? Thanks
      1 reply
      • Hungry Jenny
        Hungry Jenny
        Hi Padma, yes it's necessary to roll and fold the dough in those steps, as this creates the layers which make the pastry puff up. The freezing step is to allow the pastry to 'rest' after rolling/folding, because otherwise you will end up with a tougher pastry when you bake it. You would also find it more difficult to roll out for your recipe.

        I guess you could still use the dough with step 1 alone though - it would probably turn out as a buttery shortcrust pastry I suppose!

        If you do decide to try it out, let me know how it goes!

        Cheers

        Hungry Jenny x

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