Puff Pastry for Pies
Baking and Desserts • Homemade
Description
Puff Pastry for Pies
Ingredients
- Wheat Flour 5 oz
- Margarine 10 oz
- Lemon 1 piece
- Chicken Egg 1 piece
- Salt to taste
Step-by-Step Guide
Step 1
It is best to prepare puff pastry in a cool environment, especially during summer. The margarine should be softened or cut into pieces. So, mix the flour with a pinch of salt and sift it onto the table to form a mound. Add the margarine and chop everything together with a knife until it resembles crumbs — drizzle with lemon juice and a little water, and quickly knead the dough with your hands.
Step 2
Shape the dough into a triangle, then bring each corner to the center, flip it seam side down, and let it rest for 15 minutes. Roll the dough out again into a triangle, fold the corners inward again, flip it over, and let it rest for another 15 minutes. Repeat this process at least 5–6 times: the more layers, the tastier the dough will be. Finally, wrap the dough in foil and place it in the refrigerator for at least two hours, or preferably overnight.
Step 3
Preheat the oven to 355°F. Divide the dough into two parts and roll it out on a floured surface — you should get round sheets with a diameter of 25 cm (or equal to the diameter of your pie dish) and a thickness of 0.5 cm.
Step 4
Place one sheet of dough in the dish or on a greased baking paper, and add the filling — leaving about 2 cm of dough around the edges. Carefully cover the filling with the second sheet of dough and press the edges well, ensuring that the pie is sealed properly. Poke the pie in several places with a toothpick. Bake in the oven for about 30 minutes, until the top of the pie is golden brown.
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