Classic puff pastry is a versatile and flaky pastry dough that is used in a variety of sweet and savory dishes, including pastries, pies, tarts, and savory appetizers. It’s known for its delicate, buttery layers, which are created through a process called lamination.
Ingredients
AP Flour - 510g. + 60g.
Sea Salt - 1 tsp.
Unsalted Butter - 57g. (cold) + 397g. (room temp.)
Cold Water - 283g.
Method
1. For your dough, combine the flour and salt in a large mixing bowl.
2. With a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.
3. Add the cold water to the bowl and knead to a smooth consistency (about 3 minutes).
4. Cover and let rest for 5 minutes.
5. Pat the dough into a 9” square, wrap in plastic wrap & refrigerate for 30 minutes.
6. For your butter block, combine remaining flour and butter until they’re well blended and smooth.
7. Pat the butter/flour mixture into an 8” square on a lightly floured piece of parchment or waxed paper and refrigerate for 30 minutes.
8. For lamination, gently roll your dough into a 12” square.
9. Place the chilled butter in the center of the dough at a 45° angle, so it looks like a diamond in a square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together.
10. Turn the square over and tap it gently with your rolling pin (or hands) into a rectangular shape. Make sure everything is still completely (though lightly) floured. Roll the dough into a 20” x 10” rectangle. As you work keep the dough, the table, and the rolling pin well dusted with flour. Turn the dough over from time to time to keep the layers even.
11. When the dough is the right size, brush any excess flour off the top, and fold the bottom third of the dough up to the center and the top third over (like a business letter).
12. Cover with plastic wrap and refrigerate it for 15 minutes to chill and relax.
13. Repeat 5 more times.
14. When all six turns are done, put the dough in the refrigerator for at least 3 hours or overnight for best results.
15. On a lightly floured surface, roll the dough until it’s a ¼ inch.
16. Remove edges to help with the puff when baking.
17. Cut, shape & fill as desired.
18. For storage, fold it up like a letter, double wrap with plastic wrap and freeze for up to six months. Thaw overnight in your refrigerator before use.
Beef Pie Filling
Minced Beef - 1 lb.
Minced Garlic - 1 tbsp.
Minced Onion - 2 tbsp.
Pepper Sauce - ½ tsp.
Mustard - 1 tsp.
Pimento Flakes - ¼ tsp. bit.ly/3MStEpj
Salt - 1 tsp or to taste
Black Pepper - ¼ tsp.
Tomato Paste - 2 tbsp.
Method
1. Heat a frying pan or sauté pan over medium heat.
2. Add beef, breaking it up while its browning.
3. Add remaining ingredients and allow to cook for 2 to 3 minutes, stirring constantly.
4. Let cool before filling pastry.
Cheese Pie Filling
Mild Cheddar Cheese - ½ lb. (grated)
Mustard - 1 tbsp.
Pepper Sauce - 1 tsp.
Pickled Pimento - ½ tbsp. (minced)
Flour - 1 tbsp.
Salt - Pinch
Method
1. Combine all ingredients in a bowl.
2. Let chill before filling pastry.
Sausage Roll Filling
Sausage - 3-inch franks
Spicy Mustard
Method
1. Rub mustard onto sausage before filling pastry.
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