Quick Puff Pastry Recipe

Quick Puff Pastry Recipe - Makes 500g

1 cup cold unsalted butter -250ml

1 2/3 cups - 400ml All purpose flour

¾ tsp – 4ml salt

1/3 cup – 75ml ice cold water

Cut butter into 1 cm – ½ “ cubes. Set aside ¾ of the butter in the refrigerator. In the food processor, blend the salt with the flour. Sprinkle the remaining butter on top of the flour, pulse until completely blended into the flour. Sprinkle the reserved flour on top and pulse 4-5 times until cut into pea size pieces.

Pour water evenly over the top of the flour ( not through the pour spout). Pulse 6-8 times until a loose raged dough forms. Transfer the dough to floured wax paper, gather and press into a rectangle.

Open up the parcel, starting at the long end fold the dough 1/3 over and fold the other 1/3 end over to form a square. Wrap and refrigerate for 1 hour or until firm. You can now roll the dough out to use or you can keep it in the refrigerator for up to 5 days or keep it in the freezer until you need it.