- 470g Plain flour + ½ cup extra
- ½ tsp Red Seal salt
- ½ tsp dry mustard
- 500g butter
- 325ml ice cold water
- 4 tsp fresh lemon juice
- Mixing bowl
- Rectangular casserole dish
- Table knife
- Measuring cup
- Get your ingredients together, these include: 470g Plain flour + ½ cup extra
½ tsp Red Seal salt
½ tsp dry mustard
325ml ice cold water
4 tsp fresh lemon juice
- Sift flour, mustard powder and salt into a bowl. Rub in 50g butter until mixture resembles coarse breadcrumbs.
- Make a well in the middle, mix the water with lemon juice then add the lemon water bit by bit to the flour. Mix until a sticky dough forms.
- Sprinkle flour on your working area and knead the dough for about 10 min or until it’s smooth. You may add a bit of flour at a time on your working area if necessary to avoid it sticking to the surface as you knead it.
- Shape your dough into a ball them cut a cross that’s about 2 cm deep in the centre.
- Sprinkle some flour into a container then transfer your dough into the container. Cover and refrigerate until required.
- In the meantime, cube the remaining 450g butter into small cubes. Add the extra ½ cup of plain flour. Mix until well combined.
- Transfer butter onto a well floured surface, be very generous with the flour. Shape the butter into a rectangle that’s about 5 cm high.
- Place butter into another floured container/plastic and refrigerate for 20 min.
- After 20 min, flour your working area again; take the dough from the fridge. Lightly flour your rolling pin and roll the dough starting from the centre going outwards to the edges to form a square. Ensure that you leave a lump in the middle; don’t flatten it completely for the next stage.
- Remove the butter from the fridge and place it on the lump, in the centre of the dough.
- Fold the edges of the dough over the butter to form an envelope.
- Gently tap on the folded dough to “flatten” the butter. Roll out the dough to form a square that’s about 1 cm thick.
- Fold your dough 3 times. First, take the one end of the dough to the centre. Fold the other end to the centre again. Your dough should now be looking like an open “book”.
- Fold one of the ends over the other.
- Lightly dust the dough with flour. Put it in a lightly floured tray and cover the dough with cling wrap.
- Refrigerate for 20 min.
- After 20 min, remove dough from fridge and repeat steps 13-16 three more times. Each time fold the opposite ends (the first time you fold it’ll look like a square, the next time it should look like a rectangle).
- When you roll out the dough the last time, trim the edges all around so you have a straight edged pastry dough. Your puff pastry dough is now ready to use.