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recovering_spendaholic wrote: »
puff pastry is really easy to make once you get the knack of it. I use 8oz flour and 6oz fat (usually half butter and half lard or sometimes all butter). I cube the fat and put it into the freezer for an hour before using, then I just put the fat into a bowl with the flour and a pinch of salt and add some iced water and make into a dough. It's important not to try and rub the fat in just leave it in the cubes. Then roll it out into a rectangle and fold it into three, folding the top of the dough down first and then the bottom up over it IYKWIM. Then turn the folded dough one turn to the right and do the same again, and then do it a third time, then put it back in the fridge for half an hour. Repeat twice more and it is ready to use. This makes lovely flaky pastry and is much cheaper then the shop bought stuff.
Ben84 wrote: »
They all seem to contain hydrogenated fat, no matter what the price or brand.
The only pastry I buy is puff pastry as it takes so long to make. I don't like the hydrogenated fats however, but can't find any puff pastry without them. .
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