How to Make Puff Pastry | Tesco

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat, while margarine is often more budget-friendly.

Take 1/3 of the cold unsalted butter and cut it into small pieces.

Rub the small pieces of butter into 250 g of strong white flour.

Add a pinch of salt to the flour and butter mixture.

Gradually add 125 mL of water and mix together.

Add a squeeze of lemon juice and continue mixing to form a soft dough.

On a lightly floured surface, knead the dough into a square.

Wrap the dough in cling film and chill in the fridge for about an hour.

Remove the dough from the fridge and roll it into a rectangle between half to 1 cm thick.

Take a sheet of baking paper and place the remaining chilled butter on it.

Lay another piece of baking paper on top of the butter and press down with a rolling pin.

Roll the butter until it is approximately half the size of the dough.

Lay the rolled butter on one half of the dough, leaving a 1 cm border around the edge.

Fold the unbuttered half of the dough over the butter and seal the edges to make a parcel.

Push together and pat the parcel into a square.

Wrap the parcel in cling film and rest in the fridge for 15 minutes.

Roll out the dough into a rectangle, working in the opposite direction from the first fold.

When the pastry is about 1 cm thick, fold both ends in one over the other so that the center third is completely covered by the two outer thirds.

Press the whole lot together and pat into a square.

Wrap the dough in cling film and return to the fridge for 15 minutes.

Repeat this folding and chilling process twice more.

Cooking Techniques

Equipment Needed

Allergens