EASY PUFF PASTRY RECIPE
INGREDIENTS.
250g Unsalted Butter (cut butter into small chunks, spread out on a lined baking tray and freeze overnight)
2 1/2 Cups Plain flour
Pinch of salt
1/2 cup chilled milk
1 egg
INSTRUCTIONS
1. Add flour, butter and salt in a food processor and whizz till the butter break up into tiny little pieces you almost can't see it easily.
2. Get a deep bowl (chill the bowl in the fridge for 30 minutes before. It's optional but helps keep the pastry cold) tip the flour and butter in.
3. Add milk bit by bit stirring with a fork.
4. Once the mixture starts coming together, go in with your hands and gently bring them all together making a flat round dough.
5. Wrap dough in clingfilm and refrigerate overnight.
6. Roll out pastry on a clean dry floured surface, knead out a square of 1inch pastry. Place the sausage on the pastry and roll over. Brush egg at the end to seal it up.
7. Continue that way until you've used up the rolled out pastry. Cut into desired sizes, place on a lined baking tray, egg wash and bake till pastry is browned and sausage is cooked. Enjoy!
This recipe came about after I tried the usual folding method and found it tedious. I needed something quick, easy and less stressful. All you need is 4 ingredients to make a flaky delicious puff pastry for sausage rolls or pies. The most important tip is to make sure your ingredients are very cold, it helps a lot with this method.
INGREDIENTS.
250g Unsalted Butter (cut butter into small chunks, spread out on a lined baking tray and freeze overnight)
2 1/2 Cups Plain flour
Pinch of salt
1/2 cup chilled milk
1 egg
INSTRUCTIONS
1. Add flour, butter and salt in a food processor and whizz till the butter break up into tiny little pieces you almost can't see it easily.
2. Get a deep bowl (chill the bowl in the fridge for 30 minutes before. It's optional but helps keep the pastry cold) tip the flour and butter in.
3. Add milk bit by bit stirring with a fork.
4. Once the mixture starts coming together, go in with your hands and gently bring them all together making a flat round dough.
5. Wrap dough in clingfilm and refrigerate overnight.
6. Roll out pastry on a clean dry floured surface, knead out a square of 1inch pastry. Place the sausage on the pastry and roll over. Brush egg at the end to seal it up.
7. Continue that way until you've used up the rolled out pastry. Cut into desired sizes, place on a lined baking tray, egg wash and bake till pastry is browned and sausage is cooked. Enjoy!
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