Preparation time is 30minutes
Total time is 30minutes
Serve is for 1 batch
Difficulty level: 2 out of 4
4 Ingredients
- 115grams butter, wrapped in foil and frozen for 1 hour, until hard
- 185grams gluten-free plain flour (save 10g for dusting)
- 1 large pinch salt
- 1teaspoons xanthan gum
Description
This flaky, butter-rich pastry is quicker and easier to make than traditional puff pastry, and can be used in any recipe calling for puff pastry
Method
Step 1 of 6
Sift the flour, xanthan, and salt into a large bowl. Unwrap the butter and, still holding it in the foil (this stops the heat of your hand melting it), coarsely grate it into the flour.
Step 2 of 6
Stir the butter and flour until well mixed. Gradually add 120ml ice-cold water, stirring with a palette knife or round-bladed table knife until it forms a dough.
Step 3 of 6
On a lightly floured surface, briefly knead the dough into a ball, then wrapping cling film and chill in the fridge for 10 minutes. Roll out the pastry toa rectangle 20 x 35cm.
Step 4 of 6
Mentally divide the pastry into thirds, or you could lightly score it with the back of a knife. Fold the bottom third of the pastry up over the middle third.
Step 5 of 6
Now take the top third of the pastry and fold it down over the bottom third. Lightly press together the edges to seal the parcel.
Step 6 of 6
Give the dough a quarter turn. Roll out again and fold as before, wrap in cling film, and chill in the fridge for at least 20 minutes.
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