Rich Puff Paste

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

Paste

fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]

Butter

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

water ↝ Water, tap [Tap water]

Instructions (6)

Weigh an equal quantity of butter with as much fine flour as you judge necessary.
Mix a little of the butter with the flour, and wet it with as little water as will make into a stiff paste.
Roll it out, and put all the butter over it in slices.
Turn in the ends, and roll it thin.
Do this twice, and touch it no more than can be avoided.
The butter may be added at twice; and to those who are not accustomed to make paste, it may be better to do so.

Original Text

Rich Puff Paste.

Weigh an equal quantity of butter with as much fine flour as you judge necessary; mix a little of the former with the latter, and wet it with as little water as will make into a stiff paste. Roll it out, and put all the butter over it in slices; turn in the ends, and roll it thin; do this twice, and touch it no more than can be avoided. The butter may be added at twice; and to those who are not accustomed to make paste, it may be better to do so.

A quicker oven than for short crust.

Notes

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