Savory or sweet puff pastry

 I fancied puff pastry but wanted to do it by myself. It was easier than I thought. I prepared larger amount of pastry, divided it, roll it and place on film. Roll as it is on the foil and freeze it.

Makes: 700 grams

·         250g flour

·         ½ tsp salt

·         250g butter

·         150g water

Preparation method

Prep: 10 mins | Cook: 10 mins | Extra time: 40 mins, cooling

Sift the flour and salt into a bowl.  Chop the butter up into small pieces, then add them to the bowl and rub them in with your fingers.

Make a well in the bowl and pour in  100ml of the cold water, mixing with your hands until you have a firm dough. Add extra water if needed. Cover with cling film and leave to rest for 20 minutes in the fridge.

Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork it; you should have a marbled effect and be able to see bits of butter.

Fold the top third down to the center, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 minutes before rolling to use. The process can be repeated several times -  that will create layers in pastry.

Divide pastry into three pieces. Roll out tree rectangles place them on the cling film. Roll in the pasty and freeze what you won’t use.

Filling

I chose cheese (any will do), cheese  and ham as a savory option and jam and instant hot chocolate for sweet option.

Cut the pastry into squares 5x5 cm. Place filling in the middle and fold gently. I tried triangle shape and rectangle shape. For chocolate – use melted butter as well.

Place on the baking paper spaced an inch apart. Beat an egg and wipe top of the pastry with it – it will give your pastry light shine. Bake in the middle of the oven on gas mark 5 for 10 minutes.