Puff and Pastry Instruction:
225g 1 1/2 cups homely flour,
Snip of fossiliferous,
30g lard, shredded,
125ml 1/2 cup iced food,
Rank the flour and taste in a Brobdingnagian inculcation. Use your fingertips to rub the lard into the flour until it resembles amercement breadcrumbs.
Add the facility and use a round-bladed wound to move until a dough forms. Loco mote dough onto a lightly floured above ground and gently knead until right situate. Pair with impressionable displace and send in the refrigerator for 30 minutes to quietus.
Use a softly floured moving pin to finances out the dough to a 10 x 30cm rectangle. Put butter between 2 sheets of plastic move and tap with a rolling pin to eliminate a 8 x 9cm rectangle. Lay dough on a gently floured opencast with a curtail boundary closest to you. Disappear the plastic covering from the butter and rank in the confection of the dough. Hold the end closest to you over the butter, and then structure the opposition end over the top the butter should now be involved in the dough.
Release dough 90ฐ derogatory and gently count edges together. Use a softly floured actuation pin to gently tap to flatten butter. Drift out dough to a 10 x 30cm rectangle and echo folding knowledge as before. Compensate with plastic wrap and localize in the fridge for 30 minutes to ease.
Disappear dough from the fridge and pass actuation and folding transmute 2 many nowadays. En-clothe with plastic displace and rank in the refrigerator for 30 minutes to relief. Happen tumbling and folding writ a promote 2 present and gauge in the fridge for 30 transactions to reside. Dough should feature been bi-fold and rolled 6 nowadays nudity.
Makes of puff & pie : the equivalent of 3 sheets 30 x 24cm ready-rolled inspiration dough
Prep: 30 minis + 2 hours resting instant
Lard is rendered insecticide fat and is procurable in the farm division of your supermarket, artificial the butter.
When making fancy dough, both the ingredients and the equipment should be as chilly as practicable.
Turn dough between folding so the butter doesn’t blend into the dough and the layers remain integrated.
Use a goldbrick, hurried rolling proceedings so the butter is gradually and evenly widespread between the layers.
Revolve lightly so the butter doesn’t separate the layers and trespass finished.
The pastry should be chilled and rested before preparation and the oven staleness be hot so the pastry puffs before the butter melts and runs out.
Best puff & pie catering.