Homemade Puff Pastry – Speedy & Butterless
Homemade Puff Pastry – Speedy & Butterless

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Composition - Homemade Puff Pastry – Speedy & Butterless:
  1. Need 400 g - plain flour
  2. Give 320 g of hard margarine, frozen
  3. Give 1 large egg
  4. Provide 1 tbsp for vinegar (or white wine)
  5. Give 1 tbsp fresh lemon juice
  6. Prepare 1 tsp salt
  7. Require 110 ml - (app.)ice cold water
Homemade Puff Pastry – Speedy & Butterless instructions:
  1. Beat the egg lightly and pour it into a measuring cup.
  2. Add the vinegar, the lemon juice and mix well.
  3. Add the water and stir. Strain the liquid to separate any egg solids.
  4. You must have 200ml liquid in total. If needed, add a little more ice cold water. Put it in the fridge.
  5. In a large and deep baking pan, mix the flour with the salt.
  6. Grate the frozen margarine into the flour with quick moves, coating the margarine with flour every few seconds.
  7. 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.
  8. Take the liquid out of the fridge and pour it over the flour mixture.
  9. Mix gently with a spoon just until the flour mixture starts to moisten.
  10. Start to fold and press the dough until it comes together. This way, you’re creating layers.
  11. Shape the dough into a rectangle and wrap it with food membrane.
  12. Refrigerate it overnight and it’s ready for use. Just roll it out and fill it with whatever you like.
  13. 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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