Puff Pastry

You can substitute the vegan butter for a vegan baking Block if you’d prefer.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the flour into a bowl, add the salt and stir to combine. Add the water and mix well.

Step 2

Using your hands gather everything together to form a ball of dough. (If this does not happen easily add another teaspoon of water.)

Step 3

Cover the dough ball and chill for 10 minutes.

Step 4

Cut the chilled butter into very thin slices and lay these out on a plate.

Step 5

Dust the work surface with flour, place the dough in the middle and dust it with flour.

Step 6

Gently roll the dough into a 20 x 30cm/8 x 12" rectangle.

Step 7

Lay a third of the butter slices across the middle of the dough in lines which just touch.

Step 8

Run a damp finger all around the outside of the pastry rectangle.

Step 9

Gently lift the left side of the pastry over and onto the middle of the butter.

Step 10

Now lift the right side of the pastry, folding it over so the butter is covered.

Step 11

Press around the edges and pinch together any cracks.

Step 12

Gently fold the pastry in half, pinching any cracks to make sure no butter is exposed.

Step 13

Dust the pastry with flour, turn it over and dust the other side.

Step 14

For the second time, roll the dough into a 20 x 30cm/8 x 12" rectangle.

Step 15

Arrange another third of the butter in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides.

Step 16

Run a damp finger all around the outside of the pastry rectangle.

Step 17

Once again, carefully lift the left and right sides of the pastry over the butter to meet in the middle.

Step 18

Press around the edges, pinching any cracks to make sure no butter is exposed.

Step 19

Gently fold the pastry in half, dust with flour and chill for at least 10 minutes.

Step 20

For the final time, roll the dough into a 20 x 30cm/8 x 12" rectangle.

Step 21

Arrange the remaining slices of butter in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides.

Step 22

Run a damp finger all around the outside of the pastry rectangle.

Step 23

Once again, carefully lift the left and right sides of the pastry over the butter to meet in the middle.

Step 24

Press around the edges, pinching any cracks to make sure no butter is exposed

Step 25

Gently fold the pastry in half, pinching together any cracks over the butter.

Step 26

Dust the folded pastry with flour and chill for at least 10 minutes or up to 4 hours.

Step 27

Use as per your recipe and after handling chill for 20 minutes before it goes into a pre-heated oven.

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