I think that we have all been spoilt a little with the availability of ready made puff pastry, but what to do if you run out and the shops are shut? This is really easy to make but you do have to think ahead if you have a meal in mind because you will be using the freezer and fridge a bit to keep the butter or margarine cool.
This recipe came to me from my friend Josie Kendall, who is a fantasic baker, and I hope to be featuring some more of her recipes in the future, and also some recipes of her husband Andrew, who apart from being a very capable engineer is no mean cook either.
This makes about 500 gm/16oz pastry, with a preparation time of about 10 to 15 minutes
175gm/6oz/1 cup butter
225gm/8oz/2 1/2 cups plain flour
pinch of salt
4 or 5 tablespoons cold milk or water that has been in the fridge for at least 2 hours
Method – remembering that here speed is of the essence, so have your knife and jug of water to hand before you start.
- Wrap the butter loosely in foil and put in the freezer for a good 2 hours.
- Grate the frozen butter into the flour, using a coarse grater and working quickly. If the heat of your hand starts to melt the butter, dip the butter into the flour and continue.
- Knife the butter into the flour.
- Add sufficient water and continue knifing until the mixture resembles bread crumbs.
- Put in to the fridge for at least 30 minutes before rolling out quickly and using.