Puff Pastry
Our step-by-step basic puff pastry recipe- perfect results every time!
Cooking timeNot available
Prep time1 hour 0 minutes
Servings1 portions
Ingredients
- Use this simple puff pastry recipe as part of your wider bakes.
- 200g plain flour
- 200g strong white flour
- 1 tsp salt
- 40g Stork block, cubed plus
- 350g Stork block
- 180ml cold water
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- To make the puff pastry combine the flours and salt and rub in the 40g diced Stork block until the mixture resembles fine breadcrumbs.
- Add the cold water and mix until the dough comes together. Knead until smooth.
- Cut a cross in the top of the dough with a sharp knife. Wrap in clingfilm and chill for 30 minutes.
- Flatten the 350g Stork block into a square between 2 sheets of clingfilm and set to one side.
- Roll out the dough into a cross shape.
- Set the square of Stork block in the centre.
- Seal it in the middle of the dough folding the flaps over and into the middle.
- Roll out into a long thin rectangle.
- Fold the top 1/3rd down and the bottom 1/3rd up. Rotate the dough 90 degrees. Repeat the rolling out and folding a second time. Wrap in clingfilm and chill for 30 minutes.
- Repeat step 9 twice followed by 30 minutes chilling each time.
- Ready to use.
