PUFF PASTRY DOUGH

Method as per Miss Maggi

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 1/4 cups unsalted butter (2 1/2 sticks), cold
• 1/2 cup cold water

Method:

1. Place the flour and salt in a large bowl and whisk to combine.
2. Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat.
3. Stir in the cold water until a thick dough forms.
4. Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap.
5. Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.
6. Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
7. Fold the dough in thirds, like a letter.
8. Turn 90 degrees, roll and fold again.
9. Repeat about 2 to 4 times, wrap the dough in plastic wrap, chill for two hours or overnight
10. Use this recipe for any stuffed dough or pie