Puff pastry

Method

1. Sift together the flour and the salt and rub in the lard using your fingers. Stir in enough of the water to make a soft dough, wrap in clingfilm and chill in the fridge for 20 mins.
2. Put the butter between 2 pieces of greaseproof paper and flatten out with a rolling pin.
3. Roll out the dough to make a 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 mins.
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 chill for 30 mins.
6. Repeat this rolling and folding again and then chill for another 30 mins.
7. Repeat once more.
8. Now roll out and use as required.

Make sure the pastry is well chilled otherwise it will become tough when baked. If the butter comes through the surface dab on a small amount of plain flour. Made the pastry and need ideas on how to use it? Follow the links below: Asparagus, goat cheese and onion puffs Puff pastry fish pie Caramelised peaches in puff pastry Strawberry tart