ROUGHS PUFF PASTRY
Ingredients:
-250 g flour
-175-200 g fat
-1/4 teaspoon salt
-2 teaspoons lemon juice
-cold water to mix
DIRECTIONS:
-Sieve flour and salt into a basin.
-Cut the fat into pieces the size of a large lump of sugar and add to the sieved flour.
-Mix with lemon juice and enough cold water to make a stiff paste,but do not break down the fat.
-Turn on a lightly-floured board. Lightly press the pastry together,but do not knead it.
-Roll out into a long strip,keeping the edges straight by patting with a palette knife.
-Fold the bottom third of the pastry up and the top third over it.
-Seal the edges with a rolling pin.
-Turn the pastry so that the folded edge is to the side.
-Roll out the strips. Avoid rolling over the top and bottom edges to prevent the air from escaping.
-Fold as in stage 6.
-leave the pastry covered in a cool place for about 10 minutes to relax. This prevents the fat from melting and running out.
-Repeat the rolling and folding three times,leaving the pastry for 10 minutes to relax after each rolling and folding.
-Roll out the pastry for the last time to the size and thickness required.
-Bake in a hot oven.
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Neerah's Cuisine
Non-FictionNeerah's cuisine has several sections and describes in detail what various foodstuffs contain and how they are affected by different cooking method. It's a guide to creating recipes that work.It's not a cookbook in the sense that it is full...
