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Ingredients - Homemade Puff Pastry – Speedy & Butterless:
- Get 400 g - plain flour
- Prepare 320 g for hard margarine, frozen
- You need 1 - large egg
- Give 1 tbsp for vinegar (or white wine)
- Prepare 1 tbsp fresh lemon juice
- Get 1 tsp salt
- Prepare 110 ml (app.)ice cold water
Homemade Puff Pastry – Speedy & Butterless how to cook:
- Beat the egg lightly and pour it into a measuring cup.
- Add the vinegar, the lemon juice and mix well.
- Add the water and stir. Strain the liquid to separate any egg solids.
- You must have 200ml liquid in total. If needed, add a little more ice cold water. Put it in the fridge.
- In a large and deep baking pan, mix the flour with the salt.
- Grate the frozen margarine into the flour with quick moves, coating the margarine with flour every few seconds.
- Once you’ve finished grating, mix lightly with your fingers to make sure that all the tiny pieces of margarine are completely coated with flour.
- Take the liquid out of the fridge and pour it over the flour mixture.
- Mix gently with a spoon just until the flour mixture starts to moisten.
- Start to fold and press the dough until it comes together. This way, you’re creating layers.
- Shape the dough into a rectangle and wrap it with food membrane.
- Refrigerate it overnight and it’s ready for use. Just roll it out and fill it with whatever you like.
- Keep it in the fridge up to 3 days or in the freezer up to 4 months. Put it in the refrigerator overnight to defrost it.
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