Puff Pastry

As with pulses and rice and pulses and pasta, putting pulses with pastry immediately brings together two complementary proteins, ending up with first-class protein and a very satisfying, A shade too filling, perhaps, for weight-watchers, but splendid food for hungry families, and those counting calories can always have a smaller portion of the pastry with plenty of salad or green vegetables instead of potatoes.
Ingredients used :
8 oz(225 g) hard margarine butter or tiny squeeze of lemon juice, 8 oz (215 g) plain 81per cent flour,, ½ pint (i50 ml) ice-cold water
Preparation method :
Make sure the butter or margarine is really hard and the water as cold as possible: I usually put both in the refrigerator fo a few hours before making the pastry. It’s a good idea to put the plain flour into a large howl and chill that, too, if you can; one of the secrets of success with this pastry is to have everything, including your hands, as cold as possible.
Cut the butter into inch. (6 mm) dice and put them into the bowl with the plain flour. Mix lightly so that the butter gets dusted with plain flour, then add the water and lemon juice and mix gently with a metal spoon to make a loose, lumpy dough.
Put the dough on to a lightly floured board and turn it once or twice in a little plain flour, then roll it out into a long oblong, using short, firm strokes. Fold the top third of the oblong down and the bottom third up so that you have three layers. Half-turn the slab of pastry to the right, so that the folded edges are at the sides, Roll, fold and turn the pastry again, doing this four times in all.
Put the fold of dough into a polythene bag arid chill it in the coldest part of the refrigerator for at least two hours before using it. To use the dough, roll it out to the required shape on a lightly floured board.

The Author "Tom Schavo" is an expert Cooking adviser who runs a site on Cooking tips:

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