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Easy Puff Pastry

Autumn and the start of winter is a beautiful time of year here in Northumberland.
Cold, clear, crisp mornings with short days and vivid sunsets. It’s still possible to head out on a walk or go for a picnic even if it’s just to the bottom of the garden.
A winter picnic, for me, must have at least three things…a big flask of tea (not coffee because that, to my mind, is for summer picnics of boiled eggs and sandwiches and steamy flasks of coffee. No, it must be tea!) and a piece of fruit cake…but first, a pastry or big homemade sausage roll!
So with that in mind, here’s my easy rough puff pastry recipe. It freezes well and will make savoury or sweet pies and pastries.

  1. In a large mixing bowl, combine the flour and salt then scatter in the frozen grated butter and, with a knife, combine the fat and flour using a cutting motion, until the fat is fairly evenly distributed.
  2. Now slowly add the cold water and, again with a cutting motion, bring the ingredients together into a ball. Try not to over mix the dough.
  3. Put the dough in a plastic bag or cover with a tea towel and put it in the fridge for an hour to rest.
  4. Remove the dough from the fridge and, on a well floured board, roll the pastry out into a rectangular strip. Fold the pastry into three - the bottom third up over the middle and the top third over that. Roll out again, gently.
  5. Now you’re ready to use the pastry in your chosen recipe!
Recipe Notes

You can freeze the pastry as a dough ball, or in the folded over thirds, or flat as a sheet, as long as it is well sealed and air tight.


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