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Puff pastry
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Total Time:
50 minutes
Ingredients:
  • 250 g plain flour plus extra for dusting
  • 40 g cold lard
  • 160 g cold unsalted butter
Instructions:
  • Combine the flour and ¼ teaspoon of sea salt in a bowl. Add cubed lard and rub in with your fingers until it resembles breadcrumbs. Slowly mix in 100ml of ice-cold water until a smooth dough forms (add more water if needed). Avoid overworking the dough. Wrap it in clingfilm and chill for 30 minutes. Make sure the butter is cold but malleable. Place it between two sheets of greaseproof paper and roll it out to 14cm x 16cm with a rolling pin. Roll out the dough on a floured surface to 16cm x 30cm, slightly larger than the butter block. Place the butter on one half and fold the other half over to cover it. Press the edges together and roll out to 16cm x 30cm. Fold it into three layers, turn, and repeat the roll and fold process. Chill for 20 minutes. Repeat the rolling and folding two more times, chilling for 20 minutes in between. If the butter gets too warm and starts to seep, chill for 20 minutes before continuing. Repeat the rolling and folding process two more times for a total of six rolls and folds. Chill for a final 20 minutes before using.

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