This is a cheat’s substitute for puff pastry which is really popular. The grating of the frozen butter is still hard work but it is, I am assured by my pastry chef (Carol), a darn site easier than traditional puff pastry. Oh, and the “Mrs Mopp” in question is my mother. 🙂
|preparation time:||30 mins|
- 4 parts plain flour
- 3 parts butter, frozen
- pinch salt
- water to mix
Sift the flour and salt into a mixing bowl. Grate in the butter. Stir with a palette knife adding just enough water to make it begin to bind. Gather together in a ball and stop messing with it! Wrap it and rest it in the fridge for 30 minutes before using.
(Make Sausage Rolls, Salmon en Croute, Beef Wellington…)