Matthews Cotswold Flour Puff Pastry Recipe
Ingredients
- 275g plain or self raising flour
- 1tsp salt
- 285g cold unsalted butter
- 120ml cold water
Instructions
- Place the flour and salt in a large bowl and whisk to combine.
- Cut the cold butter into 0.5cm slices and add to the flour mixture.
- Pour cold water on the dough and stir until a thick dough forms.
- Gather the dough into a ball, flatten it into a disk-shape, and wrap in cling film.
- Let the dough chill for 1 hour in the fridge or 20 to 30 minutes in the freezer.
- Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
- Fold the dough in thirds.
- Turn 90 degrees, roll and fold again.
- Repeat about 2 to 4 times, wrap the dough in cling film, and chill for 2 hours or overnight.