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Puff pastry
| Preparation : 10 min | Resting : 1 hr |
| Cooking : 50 min | Equipment : quiche tin Ø 28-30 cm |
| Difficulty : | Rating : 2 rates |
| Download the recipe : | |
Serves 1 pastry
:
| 250 | g plain flour |
| 80 | ml cold water |
| 125 | g butter |
| 1 | pinch salt |
| 1 | Put the flour and softened butter (cut into pieces) and water in the main bowl fitted with the dough blade. |
| 2 | Process for 30 seconds or until bread crumbs are formed. With the food processor still running slowly pour in the water until the pastry forms a ball. |
| 3 | Take the pastry out of the bowl, wrap it in cling film and flatten it. Leave in the fridge for 1 hour. |
| 4 | Remove the cling film and place the pastry on a floured worktop. Roll out from the centre in four direction to form a cross. |
| 5 | Place the chilled butter between two sheets of cling film. Flatten to form a 2-cm thick square. Remove the clingfilm and place the butter at the centre of the cross and fold the arms of the cross in towards the centre. |
| 6 | Roll the pastry out to form a long rectangle. Fold it in thirds like a wallet. |
| 7 | Turn the pastry 90° and roll the pastry out to form a long rectangle. Fold it in thirds like a wallet. |
| 8 | Wrap the pastry in cling film and chill for 30 minutes in the fridge. |
| 9 | Repeat Steps 6, 7 and 8 twice. |
| 10 | Roll the pastry out into a circle to fit the quiche tin and leave it in a cool place for 30 minutes. |
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