1 Cup Bakers Flour

1 cup Room temp unsalted butter

Pinch Salt

100 ml chilled water

 

Sift together the flour & salt

Rub the butter into the flour using your hands not too much as we still need to se bits of butter in the flour ( as the pastry cooks the butter melts giving it it's puff )

 

As you do with pasta make a well & little by little add the chilled water as much as it takes to make a firm dough

do not over knead we still need to see streaks of butter once you roll it out

 

Roll out to a large square approx 25  x 45

fold the top half to the centre then the bottom half to the centre

then roll out again

Repeat this procedure twice more turning pastry half turn as you go

 

Let it chill for a half hour before use 

 

 

 

 

 

 

 

 

 

 

Puff Pastry