15 Minute Puff Pastry!
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes (plus 2-3 hours resting time)
- 2 cups plain all purpose flour
- 1 teaspoon salt
- 250g/8.83ozs. cold butter, cut into cubes
- 2/3 cup ice water
Step 1 - Place the flour and salt into a food processor and blitz for a few seconds to mix. Add the cubes of butter and pulse until the large lumps are gone. Add in the ice water in a thin trickle while the processor is going. Stop when you get visible chunks of butter.
Step 2 - Flour a clean surface and empty the mixture onto it and knead to bring it together to form a rectangle. Roll out to become a long wide rectangle (I used a heavy rolling pin which helps because it is a large dough). Take the bottom and fold it up four or five times.
Step 3 - Roll out again to become a long rectangle and this time roll it up like you were rolling up a Swiss roll. Cover in cling film and allow to rest in the fridge for 2-3 hours and then use flatten the roll and roll out to whatever thickness you need it. It is easier to use if you take it out of the fridge about 20 minutes before you want to roll it.