Rough puff pastry

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Dairy

By Food24 November 03 2009
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Ingredients (5)

300.00 g flour — cake
1.00 ml salt
225.00 g butter
185.00 ml water — iced
10.00 ml lemon juice
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Method:

1. Sift the flour and salt. Cut the butter into 10 g cubes and lightly mix them into the flour without rubbing them in.
2. Make a well in the centre. Add the liquid and mix to a fairly stiff dough. Turn on to a floured surface and roll into an oblong strip, approximately 30 x 10 cm, keeping the sides square. Fold both ends to the centre and fold in half again to form a square. Cover and rest in the fridge for 15 minutes.
3. Give a double turn as follows: Roll pastry out to an oblong approximately 60 x 20 cm. Fold both ends to the centre and fold in half again to form a square. Leave to rest in a cool place for 30 minutes. Half-turn the pastry to the right and repeat the process, giving 3 more double turns, resting between each.
4. Roll and use as indicated in recipe.



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