Puff Pastry (340g batch)

Puff Pastry

Process

1. NOTE: don’t use food processor
2. Prep
   1. Cut the butter into small chunks (needs to be cold)
   2. The water needs to be ice cold
3. Mix together the flour and salt
4. Add the butter, rub it gently through the flour but making sure that the butter chunks (pea-sized) remain in the mixture rather than being fully absorbed like shortcrust.
5. Gradually add the cold water - may not need all - and lemon juice; bring the ingredients together into a rough dough
6. Tip out onto a lightly-floured surface and form into a scraggy ball. Place in a covered container and chill for 15 minutes
7. *** WAIT 15 MINUTES ***
8. Tip out onto a lightly-floured surface.
9. Repeat 2x:
   1. Rotate 90 degrees; roll out into a rectangle approx 1cm thick, 3x as long as wide
   2. Fold the top third down and the bottom third up
10. Wrap the block in baking paper and chill for 15 minutes
11. *** WAIT 15 MINUTES ***
12. Repeat the rolling and folding 2x more.
13. Wrap the block in baking paper and chill for 60 minutes
    1. Or, can chill indefinitely if using next day
14. *** WAIT 60 MINUTES ***
15. If using after a longer chill, allow to sit out for 10 minutes before continuing
16. Roll out and use as desired