Puff Pastry (Puff Paste)

Name: Puff Pastry (Puff Paste)
Ingredients: 1 pound Superfine wheat flour (or All-Purpose Flour) (Approx. 4 cups.); 2 ounces Butter or Vegetable Shortening (for dough) (Originally '5 tolas charbi' (fat/suet). Substituted with butter or shortening.); 1 1/2 tablespoons Cornstarch or Baking Powder (Originally '1.5 tolas Brown & Polson's Paisley Flour' (cornflour) or baking powder.); 1 teaspoon Salt (Adjust to taste.); 2 yolks Egg yolks (For the dough.); 2 tablespoons Lemon juice (Juice of 1 lemon.); 1 cup Cold water (Use as needed to bind the dough.); 6 ounces Butter or Vegetable Shortening (for layering) (Originally '15 tolas charbi' (fat/suet). Substituted with butter or shortening.); 1/2 pound Butter (for laminating) (8 ounces (2 sticks). Use slightly firm butter.); 2 yolks Egg yolks (for glaze); 2 teaspoons Butter (for glaze)

A classic colonial-era puff pastry recipe that yields an incredibly flaky and rich crust through a unique lamination technique. This method combines layers of dough with both suet (or shortening) and butter, resulting in distinct, airy layers perfect for savory pies or sweet pastries. The addition of lemon juice and egg yolks to the dough ensures a tender texture and a beautiful golden finish when baked.

Ingredients

1 pound Superfine wheat flour (or All-Purpose Flour) (Approx. 4 cups.)
2 ounces Butter or Vegetable Shortening (for dough) (Originally '5 tolas charbi' (fat/suet). Substituted with butter or shortening.)
1 1/2 tablespoons Cornstarch or Baking Powder (Originally '1.5 tolas Brown & Polson's Paisley Flour' (cornflour) or baking powder.)
1 teaspoon Salt (Adjust to taste.)
2 yolks Egg yolks (For the dough.)
2 tablespoons Lemon juice (Juice of 1 lemon.)
1 cup Cold water (Use as needed to bind the dough.)
6 ounces Butter or Vegetable Shortening (for layering) (Originally '15 tolas charbi' (fat/suet). Substituted with butter or shortening.)
1/2 pound Butter (for laminating) (8 ounces (2 sticks). Use slightly firm butter.)
2 yolks Egg yolks (for glaze)
2 teaspoons Butter (for glaze)

Instructions

1Sift the flour into a large bowl. Rub in the 2 ounces of fat (butter or shortening) until the mixture resembles crumbs. Add the cornstarch (or baking powder), salt, 2 egg yolks, and lemon juice. Mix well.
2Gradually add cold water to the mixture and bind it into a firm dough, similar to roti or bread dough. Knead thoroughly until smooth. Divide the dough into 3 equal balls and roll them out slightly into discs on a clean surface or paste-board.
3Take the 6 ounces of fat (shortening or butter) intended for layering and divide it into 2 equal balls. Flatten these fat balls into discs roughly the same size as the dough discs. Stack them in alternating layers: Dough, Fat, Dough, Fat, Dough. Press the stack gently to adhere.
4Roll out the stacked dough carefully into a thin sheet, turning frequently. Spread the 1/2 pound of butter over the surface and sprinkle lightly with flour (sato). Cut the sheet into approximately 5-inch square pieces. Stack these squares on top of one another, placing the final piece upside down to cover the stack.
5Roll out the stacked squares again into a thin sheet suitable for your intended pastry. Cut or shape as desired. Mix the remaining 2 egg yolks with 2 teaspoons of butter to create a glaze. Brush this mixture over the pastry using a feather or brush. Bake in a preheated hot oven (400°F / 200°C) for 15-20 minutes or until puffed and golden brown.