500g butter, frozen500g butter, cut into pieces500ml boiling water1kg cake flourpinch of salt
For rolling out pastry:
12 tablespoons cornflour6 teaspoon cornflour
Sift flour and salt in a bowl and set aside. In a separate bowl add the 500g butter cut into pieces, pour over boiling water. Allow to stand until butter has melted and the mixture has cooled down.
Mix in dry ingredients until you have a soft dough. Divide dough into two pieces and refrigerate for about 4 hours or preferably overnight.
Roll each piece of dough into a rectangle, grate cold butter over two thirds of the dough.Sprinkle dough generously with cornflour mixture.Fold over third without butter covering the middle piece and then fold over the last third. Cover with cling wrap and allow to rest for 45mins.
Continue with above rolling method until you'vanilla essence rolled each piece out three times. Always resting the dough for 45mins in between.
Allow pastry to rest for at least 24 hours before using.
INFO & TIPS
Make sure all the utensils, as well as the butter you're going to use for grating is very cold.
Butter is best for making pastry.
For beautiful puffed pastry make sure you bake it at 200C.
This pastry recipe was passed on to me by my late gran's cousin. It's perfect for quiche, coconut and jam tarts, pies (large and cocktail), horns and the pastry slices recipe
which I've posted here.