Puff pastry?!
225g/8oz plain flour
pinch of salt
30g/1oz lard
150ml/5fl oz cold water
150g/5oz butter
Method
1. Sift together the flour and the salt and rub in the lard. Stir in enough of the water to make a soft dough, wrap in clingfilm and chill for 20 minutes.
2. Put the butter between 2 pieces of greaseproof paper and flatten out with a rolling pin until it is a rectangle 10 x 7.5cm/4 x 3in.
3. Roll out the dough to another rectangle that measures 12.5 x 25cm/5 x 10in.
4. Take the butter out of the paper and put on the dough rectangle. Bring the corners of the dough together to make an envelope. Chill for 10 minutes.
5. Roll out the envelope on a floured surface to make a rectangle that is 3 times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly with a rolling pin and turn the pastry 90 degrees.
6. Repeat stage 5 and chill for 30 minutes.
7. Repeat this rolling and folding twice more and then chill for another 30 minutes and then do two more - the pastry will have been rolled and folded six times altogether.
8. Now roll out and use as required.
9. It is important that the pastry is well chilled otherwise the pastry will become greasy and tough when baked. Also the butter might come through the surface, if this happens, dab on a little flour.
Answers: Puff pastry
225g/8oz plain flour
pinch of salt
30g/1oz lard
150ml/5fl oz cold water
150g/5oz butter
Method
1. Sift together the flour and the salt and rub in the lard. Stir in enough of the water to make a soft dough, wrap in clingfilm and chill for 20 minutes.
2. Put the butter between 2 pieces of greaseproof paper and flatten out with a rolling pin until it is a rectangle 10 x 7.5cm/4 x 3in.
3. Roll out the dough to another rectangle that measures 12.5 x 25cm/5 x 10in.
4. Take the butter out of the paper and put on the dough rectangle. Bring the corners of the dough together to make an envelope. Chill for 10 minutes.
5. Roll out the envelope on a floured surface to make a rectangle that is 3 times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly with a rolling pin and turn the pastry 90 degrees.
6. Repeat stage 5 and chill for 30 minutes.
7. Repeat this rolling and folding twice more and then chill for another 30 minutes and then do two more - the pastry will have been rolled and folded six times altogether.
8. Now roll out and use as required.
9. It is important that the pastry is well chilled otherwise the pastry will become greasy and tough when baked. Also the butter might come through the surface, if this happens, dab on a little flour.
http://en.wikipedia.org/wiki/Puff_pastry
Just follow the instructions on the box of frozen. You can't beat it!
--Baked Brie in Puff Pastry with Honey-Walnut Sauce
Ingredients:
1 sheet frozen puff pastry, thawed
1 (8 ounce size) wheel Brie
1 egg, beaten (for glaze)
1/4 cup butter
3 tablespoons honey
1 1/2 teaspoon minced garlic
2 tablespoons chopped walnuts
1 tablespoon chopped fresh parsley
Directions:
Preheat oven to 400F.
Roll out puff pastry sheet on lightly floured surface. Place brie in center, and fold pastry around it, sealing seams. Transfer to baking sheet, seam side up. Brush pastry with egg glaze. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Bake brie until pastry is golden, 18-25 minutes.
Combine butter, honey, and garlic in small saucepan over low heat. Stir until butter melts. Place sauce on a plate.
Sprinkle sauce with walnuts and parsley. Place pastry wrapped brie atop sauce on plate and serve with assorted crackers.
...is the best!
it's good stuff . . .