Click on the image, above to submit to Pinterest.

Puff-paste

Puff-paste is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic flour and butter pastry bound with water that is folded over many times and which has butter incorporated into his. The full recipe is presented here and I hope you enjoy this classic British version of: Puff-paste.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

10–12

Rating:

Tags : British Recipes

This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.

Original Recipe

Puff-paſte..


TAKE a quarter of a peck of flour, rub fine half a pound of butter, a little ſalt, make it up into a light paſte with cold water, juſt ſtiff enough to work it well up ; then roll it out, and ſtick pieces of butter all over, and ſtrew a little flour ; roll it up and roll it out again ; and ſo do nine or ten times, till you have rolled in a pound and a half of butter. This cruſt is moſtly uſed for all ſorts of pies.

Modern Redaction

Ingredients:

1.3kg plain flour
225g butter, finely grated
1/2 tsp salt
cold water, to bind
flour for dusting
675g cold butter, coarsely grated

Method:

Sift the flour into a bowl, add the finely-grated butter and rub into the flour until the mixture resembles coarse crumbs. Now work in just enough cold water to bring the mixture together as a dough. Turn this dough onto a lightly-floured work surface and roll out about 5mm thick. Dust the top with flour then scatter about 1/10 of the finely grated butter over one half of the pastry.

Fold the uncovered portion of the pastry over the half covered with butter then roll out once more. Repeat the dusting, coating with flour, covering with butter, folding and rolling out process ten times until all the coarsely-grated butter has been incorporated.

Roll out and use as needed in your recipe.

Find more Hannah Glasse Recipes Hereand more Traditional Georgian Recipes Here.