Puff Pastry

ingredients

•    2 kilos plain flour
•    1 kilo  unsalted  butter
•    1200  ml water
•    10 g   salt

method

1.    Mix water & flour w a pinch of salt
2.    Form a large dough ball
3.    Cut cross into top of dough
4.    Rest for 1 hour
5.    500g soft butter, flatten between 2 sheets of plastic or silicon paper
6.    Take cnrs of dough ball stretch to form square – using rolling pin
7.    Roll into large square so that the middle is 3x thicker than edges
8.    Butter should be ½ size of rolled pastry, off set so you have square of butter in the middle & triangles of pastry around it
9.    Bring cnrs of pastry in to make envelope w butter in middle
10.    Roll in one direction, keeping rectangle until approx 3cm in width
11.    Fold 1/3 in middle, other over 1/3 over the top
12.    Rest 1 hour
13.    In opposite direction roll out to 3cm in width
14.    Fold ½ then ½ again (4 pastry layers)
15.    Rest ½ hour
16.    Repeat steps 14 & 15 three times (double turn)
17.    End up w 2300 layers of butter & pastry

The MSFM Stadium Kitchen is supplied by KitchenAid, Profiline and Gladiator proud partners of the MSFM supporting producers, farmers and agriculture in Victora.