Puff Pastry – Pōhā Aparau
Puff pastry is often a product that is purchased at the supermarket and trust me, I do it too. However, if you have ever made your own, you will know that homemade is superior. I use this puff pastry to make a mille-feuille, to make a savoury pie or cheats croissants. The options are endless. So why not give it a try, I promise you won’t regret it.
Can I make puff pastry on a hot day?
Yes you can but if at any point you can see the butter is melting out of the pastry, quickly wrap it in baking paper and get it in to the fridge. Refrigerate for 15 minutes and carry on. The trick is with puff pastry is to roll quickly and don’t handle it too much.
How do I store puff pastry?
You can make this recipe, wrap it in a plastic bag and store it in the fridge for up to a week. When you want to use it, bring it to room temperature for 15 minutes or so before rolling it out. You can also store it the same way in the freezer for around three months. Allow it to defrost for 45 minutes on the bench before rolling out.
Watch how easy Puff Pastry is to make.
Puff Pastry Pōhā Aparau
Ingredients
Te Pōhā – The Pastry
- 160 g pata (butter, salted)
- 1 ¼ C puehu parāoa kounga (high grade flour)
- ¼ tsp tote (salt, fine)
- ¼ C wai mātao (chilled water)
Instructions
Te Pōhā – The Pastry
- Grate all of the pata (butter) and chill it in the freezer for 10 minutes.
- Add the puehu parāoa (flour) and tote (salt) in to a bowl. Add in 40g of the chilled pata (butter) and rub it in to the flour with your fingers until crumbly.
- Pour in the wai mātao (chilled water) and stir the mixture with a fork.
- Tip the dough on to the table and knead for a couple of minutes. Add a teaspoon more of cold water if needed.
- Once a smooth dough appears, roll it out to a 20cm by 30cm rectangle. Sprinkle half of the pata mātao (chilled butter) on to the bottom two thirds of the pastry, leaving the top third free of butter.
- Fold the top third of the dough down and press the seam down. Fold the second third down and press the seam down.
- Roll it out to a 20cm by 30cm rectangle. Sprinkle the second half of the pata mātao (chilled butter) on to the bottom two thirds of the pastry, leaving the top third free of butter.
- Fold the top third of the dough down and press the seam down. Fold the second third down and press the seam down.
- Roll it out to a 15cm by 20cm rectangle and fold it in to thirds again. Wrap it in baking paper and refrigerate for 30 minutes.
- Roll out the chilled dough to a 20cm by 30cm rectangle. Fold both ends of the pastry in to the centre line. Fold it in half again. Give it a little roll, wrap in baking paper and chill for 30 minutes.
- After the final chill the pastry is ready to use in whichever way you want.
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