Puff Pastry

[dede]

Can some one tell me what Puff pastry recipe people use? I don't have Lard (From EDC) and was wondering if I replace Lard with Butter? Will that work?

Thanks is advance.

[Halex]

http://bushgourmand.blogspot.com/2011/05/rough-puff-pastry.html

From meganjanes website

Its fantastic

H

[dede]

Thanks Hally. Will check it out. I do use a bit of puff pastry for sausage rolls, egg and bacon pie and pasties so would be good to make my own.

[Halex]

Once you have made this, you wont want shop bought.

H

[Deeau]

I make it all the time and have always replaced the lard with butter, turns out great

[dede]

Excellent thanks heaps. I willbe making this today as we are having Tuna strudel tonight.

[Frozzie]

dede i dont use the EDC recipe but there is no problem replacing lard with butter...our lcoal recipe here in A Table uses butter and its great but if I remember MJs recipe was quicker and looked great 

[dede]

Well I made the Puff pastry tonight and we didn't like it  . We found it very rich. It was easy to make and looked perfect but I just found it far to rich. I dont think I will give up though just find another recipe or change the quantity's. Is it right that Megan's pastry has 500g of butter, 500g flour and 110g water?

[Bedlam]

Oh that's a shame, I had been inspired to try making my own next time. Do you usually buy the butter puff?

[dede]

No I dont think I do, Its just pre rolled pastry. Maybe thats the problem.

[Chelsea (Thermie Groupie)]

Standard pastry is margerine based and not as rich. 

[Halex]

When I first  saw the recipe I was horrified by how much butter there was. I rolled it out very very thin,  each time I make it I have been reducing the butter and using low fat flora, so far this has worked Down to 50/50.

Let me know hw you go.

H

[Frozzie]

wow thats alot of pastry...i hadnt tried it yet and hadnt realised...the one in our book is 150g of flour and butter each (butter must be frozen in cubes) and a pinch of salt and 75g ice water.. all in bowl mix 15sec sp6 then 10sec on reverse spd 2 to detach from blades then starts the folding in three several times to create the puff...helps to put in fridge a little after each time ...we find its fine but then living in france everything is rich and natural..and pure butter pastry is alot more expensive here than other types..

try again dede..there must be a recipe out there you would like!

[dede]

well I'm not going to give up. The puff pastry I have in the freezer is dairy free (I only just realized) and thats what I have always used, so of course a butter pastry would be rich compared to what we normally have. Does anyone have a dairy free pastry recipe?

[Chelsea (Thermie Groupie)]

I think Quirky Jo makes her puff pastry with all lard.  I find lard very rich also though.