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.
- Temperature: 200 oC
- Baking time:
- Serves: 1