dee’s Quick Puff Pastry
First appeared in Grainews on 25 August 2020
When I make pastry to top savoury dishes like stew, I sometimes use equal parts of butter and good lard. For sweet dishes like fruit, I use all butter all the time.
Makes enough for 6 small ramekins or 3 9” pies.
a pinch of salt
cold butter, cut in cubes (or half butter/half lard)
cold water (more as needed)
Turn out the pastry onto a floured counter. Use your hands to form the pastry into a thick rectangle. Keep the edges as tidy as you can. Fold one-third of the pastry over top, then fold the far side over top so you have a fat rectangle. Turn the dough 90 degrees. Roll out the dough into a fat but tidy rectangle, then fold in thirds again. Turn and repeat 4 times. Wrap and chill for 30 minutes.
Remove from the fridge 30 minutes before you plan to roll out for use. Cut dough into 4 pieces and roll on floured counter to preferred thickness. Use a sharp knife to cut to required size and shape. Cut several slashes in the centre of the pastry as steam vents. Transfer pastry to top of stew or fruit filling. Chill for 30 minutes.
Preheat oven to 400 F. Make the egg wash by whisking the egg and cream until well blended. Brush onto the pastry. Bake for 20 minutes, then reduce heat to 375 F. Bake for another 20 minutes or until golden.
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