Puff Pastry?

[Nay-nay]

What is the EDC? Where are you all getting this recipe? Can y ou write it in for me? I would love to try it!
Thanks.
Valerie

It might already be on here somewhere Valerie but here 'tis
Ingredients
120g butter
80g lard
100g chilled water
250g plain flour
^1/2tsp salt
2 tsp lemon juice
Method
Cut butter and lard into small piece and keep chilled in fridge until ready to use.
Place flour into bowl, and press turbo 2-3 times to sieve.
Add butter and lard,salt,lemon juice and most of the water.  and  for 20 secs until dough forms a rough mass. Use extra water if necessary. The fat should still be in small chunks.
Turn onto lightly floured board and shape by gently patting with floured fingertips into brick shape.
Roll out gently into long thin strip, about 40 by 12 cm.
Fold into 3 by folding the bottom third up and the top third down over the bottom.
Turn the folded pastry so that the folds are at the sides. Seal the open edges of the pastry by pressing lightly with the rolling pin.
Repeat the rolling and folding 3 more times, using a little flour to prevent sticking. The pastry becomes easier to handle with each rolling.
If the pastry is still mottled with fat, roll and fold a further time, then cover and place in fridge for 30 mins before use.
Can be baked at 220⁰C for 20 min then reduce to 180⁰C
Makes the equivalent of 20cm pie or 15 sausage rolls.
I didn't have the lard so I used all butter and it still turned out.

[A Canadian Foodie]

Thank you SO much for the recipe. I really appreciate it. I have been watching the blog comments and hoping. Thank you. This is the most amazing group of people.
Big hugs to Nay-Nay
XO
Valerie

[containergirl]

Great tips.  Grating would be good....though I might need to put the air con on for that or wait till next winter.  My 'thermo thighs' would probably prefer the latter

[Chelsea (Thermie Groupie)]

We had a rather warm and humid day here (a shock to my Tassie system) and the puff pastry I made today was hard work.  I had to refrigerate after each fold and roll (even with very chilled water and butter).  What a pain!!!  I don't think I will be making it much during summer.  The pies that I made using leftover beef and Guinness stew were delicious though!

[cookie1]

When I was a kid Mum always made puff pastry and used lard. This melted so quickly and the temperature was often 40⁰ plus and no airconditioning. This is how she did it, in and out of the fridge. Then when freezers came she made heaps in the winter months and then had it for the summer. She could make the most beautiful pastry, she actually had very cold hands and I think this helps. I didn't inherit her pastry making skills at all. She made an awesome apple pie.

[Chelsea (Thermie Groupie)]

That's interesting Cookie.  Yesterday I used the UK recipe (with all butter) and I did wonder if perhaps that was making it melt more quickly than the Aus EDC recipe (lard and butter).  I think it just must have been the warm weather.  That is a good idea to make a few batches to put in the freezer for summer.  The UK recipe doubles well, so I may have to get busy when the weather cools off again - tomorrow I think  .

[cathy79]

Does anyone know whether the lemon juice can be left out? My pie loving DH is allergic to citrus.

[Chelsea (Thermie Groupie)]

The UK version doesn't have lemon juice in it and works fine.  I think it would be ok without it. 

[cathy79]

Thanks Chelsea, didn't want to go to all the effort if it was essential for some reason.  I have to schedule in a pie making day soon.

[cookie1]

I agree with Chelsea. I've often left out the lemon juice in pastry. In fact to be truthful I never use it.

[cathy79]

Excellent!  That's exactly what I wanted to hear!  This is what this forum is all about