Nigella Lawson Processor Puff Pastry

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 2 cups all-purpose flour
• 1 pinch salt
• 1 cup cold unsalted butter, cut into 5mm slices
• 1 lemon, juice of
• 5 -6 tablespoons ice water

Recipe

• 1 pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks.
• 2 add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. wrap tightly in cling wrap and rest in the fridge for 30 minutes.
• 3 dust the benchtop with flour, then roll the pastry into a long rectangle into a long rectangle three times longer than it is wide, then fold it in three like a business letter. roll out again to the same length and repeat the fold and roll another 2 times (not rolling out after the last fold).
• 4 wrap in cling wrap and rest in the fridge for another 30 minutes before using it to allow the gluten to relax. when baking, brush with a lightly beaten egg and bake in an oven preheated to 200 degrees c till puffed and golden brown.