Puff Pastry Pōhā Aparau

A simple puff pastry recipe made with flour, butter, salt and chilled water. Fold it together, creating lots of flaky layers.

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Prep Time 1 15

Servings block

Ingredients

Te Pōhā - The Pastry

160 g pata (butter, salted)
1 ¼ C (185 g) puehu parāoa kounga (high grade flour)
¼ tsp tote (salt, fine)
¼ C (60 ml) wai mātao (chilled water)

Instructions

Te Pōhā - The Pastry

Grate all of the pata (butter) in to a container 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.