I want to make puff pastry. Am I mad?

16011996

mine keeps going flat, any tips?

Magentasue

Keep it cold, roll in lots of layers, be gentle with it ... can't think what else. I think you're supposed to let it rest between rollings (or is that only flaky ???, can't remember) but I just chill itbefore baking.

Maybe your oven? That's what I'd blame if it was me ;D

halloweenqueen_2

I usually get it at morrisons when its bogof - pop it in the freezer and then after six months I use cheapy sausages to make sausage rolls - with fresh sage in them!

MATH

Havn't got the patience for proper puff pastry so make ruff-puff instead or even worse buy it ready made (Hangs head in shame as fellow Ol'Styler heckle and demand he leave the board for being a tardy sludgebump) :-[

Magentasue

Have never been called a tardy sludgebump - but I do sometimes use fozen puff pastry. Obviously only on sludgebump days. ;D ;D

16011996

aww, math, your not perfect after all.

soba

We've decided to avoid hydrogenated veg fat wherever possible. I need some puff pastry for a delish recipe I've got. All the ready made pastry contains the stuff we're trying to avoid, so the only alternative is to make it myself?
Only trouble is I've got vivid memories of trying to make it in home economics at school - not good.
Anyone got any ideas?

squeaky

soba wrote:

We've decided to avoid hydrogenated veg fat wherever possible. I need some puff pastry for a delish recipe I've got. All the ready made pastry contains the stuff we're trying to avoid, so the only alternative is to make it myself?
Only trouble is I've got vivid memories of trying to make it in home economics at school - not good.
Anyone got any ideas?

Well, yes, you probably are mad

If you check out the pastry recipes in the bero site (link below) from the menu on the right hand side of the first page, there's a straight forward recipe and technique for rough puff pastry that's well nigh bullet proof. Well worth trying, honest

http://www.be-ro.co.uk/f_insp.htm

Curry_Queen

It really is quite easy to make, so don't be too scared! I actually find it easier to make than shortcrust pastry as there's no rubbing involved, just stir the fat into the flour and add water to for a dough. The rolling out takes a little more time as you have to fold it over and roll out a few times, but it's well worth doing by hand!

The Bero book has pictures to show you if the instructions sound at all confusing

squeaky

Heh! Way ahead of you there C_Q 'cos the site has all the pictures too

Lotta_Littlies

There's a recipe here http://thefoody.com/baking/puffpastry.html though don't know if it'll be any good - not tried it myself.

Let us know how you get on!

Lotta