I fancied making a pie yesterday, so I set out shopping in the morning and was quite perplexed to find that in all the shops I visited not a single one stocked any blocks of all-butter puff pastry. Now, a block of ready-made all-butter puff pastry is one of the few processed ingredients that I am happy to use, but though they all had the ready-rolled stuff it’s not quite the same.
I make rough-puff pastry quite a lot, but it does take a fair bit of time and attention – to be more accurate, you need to be around at various times during the day to roll and turn the pastry between chilling it. I didn’t have that freedom yesterday, but I really fancied that pie…
The answer was this: a super-quick and stupidly easy way to make flaky pastry. It doesn’t rise anywhere near as much as puff, but it laminates beautifully and is incredibly buttery. You do need to work quickly though, keeping the butter very cold is the key to success here so follow the instructions closely.
RECIPE – makes 450g of pastry
225g plain flour, sifted
1/2 tsp fine sea salt
170g unsalted butter
120 ml water
One hour before you will make the pastry, put the flour, butter and water in the freezer. Keep an eye on the water as it might freeze solid, which you don’t want. What you DO want are ice-cold ingredients.
Sift the flour and salt into a large, cold mixing bowl. Using the large holes of a cheese grater, quickly grate the butter into the flour – as fast as you can so that it doesn’t have time to warm up. Using a knife, stir the butter and flour around until each strand of butter is coated with flour and the butter is spread evenly throughout the flour. Add the ice-cold water and use the knife to bind the pastry together; a good way to do this is to act as if you are cutting with the knife, dragging the blade through the mixture three or four times, then giving the bowl a quarter turn and dragging the blade through another three or four times, until the water is all taken up with the flour. Once again, you need to move quickly while the mixture is ice cold.
Turn the pastry out onto a lightly floured surface and bring it together into a ball. Try to minimise the amount that you handle it, because you don’t want the butter strands to melt together, and handling pastry too much tends to make it tough.
Roll the pastry out into a long oblong, then fold one third of it into the centre of the pastry, and then fold the other third over the top of that. Wrap in clingfilm and leave to rest in the fridge for 30 minutes or until you need to use it, at which point you can roll it out and use it as you would a ready-made pastry.