When Irish chef Cathal Armstrong desires to build a utterly different contact on his old pub fare — including Quickly Steak and Kidney Pie and Bakewell Tart — he works in this homespun, savory model of crisp, flaky puffed pastry.
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- 4 c. minus 2 tablespoons all-intention flour
- 1 tsp. salt
- 1 c. chilly water
- 1 lb. chilly, unsalted butter
Directions
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- Step 1Sift collectively flour and salt in a mixing bowl. Crawl water into flour the exhaust of a butter knife upright till it sorts a dough. If flour is no longer fully incorporated, that you just would be able to well presumably also just add somewhat extra water as wanted, one tablespoon at a time, but dough must no longer be moist.
- Step 2Flip dough out onto a evenly floured surface and roll into a 1/2-lunge-thick square that is roughly 12 inches at some level of.
- Step 3Assign butter between sheets of waxed paper or plastic wrap, and pound with a rolling pin till butter is malleable but no longer soft. Then invent butter into a 6-lunge square.
- Step 4Assign butter in center of dough, turning so it’s positioned adore a diamond in the square. Fold each and every corner of dough over onto center of butter adore folds of an envelope. Wrap utterly with plastic wrap and living in refrigerator to relaxation 10 minutes.
- Step 5Return dough to the evenly floured work surface and roll out—very best rolling lengthwise—into a lengthy, 1/2-lunge-thick rectangle. Fold dough into thirds (as if folding a letter). Wrap dough and kick back one other 10 minutes in refrigerator. Repeat rolling dough, folding into thirds, and chilling three extra times, every time rolling dough lengthwise.
- Step 6When performed, help dough in refrigerator till ready to bake. The puff pastry dough will final up to three days in the refrigerator and it freezes neatly.
Commercial – Continue Discovering out Below
Commercial – Continue Discovering out Below
