We find adding a bit of flour to the butter block makes it much easier to handle and fold into the puff pastry dough. Using a ...

Then turn it, re-roll and fold again. Each time you do this, the butter chunks are flattened out into larger sheets and layered on top of each other. In proper puff pastry this is done in a ...

Making traditional puff pastry takes time and physical effort ... Place softened 210g/7½fl oz butter in the centre of the dough, then fold the corners of the cross back to the centre, covering ...

Place a strip of sausage down each strip of puff pastry. Fold the pastry over onto itself and pinch the edges shut to seal. Use a sharp knife to cut each roll into 12 equal portions, place on a ...

Prepare the puff pastry sheets by first cutting the roll in half ... Spoon the masala mix to the centre of the pastry square and place one half of a hard-boiled egg on top. 7. Fold one corner of the ...

Transfer half a teaspoon of the filling to the centre of each pastry disc. Fold in half, pinch together to seal tightly. Then crimp the edges to form a puff shape. Heat a pot with oil and deep-fry ...

Unravel the puff pastry and roll out to a slightly ... Pierce the entire base of the pastry well. Brush the pastry, including the folded rim, with beaten egg and bake on a high shelf in the ...