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Paul Hollywood's Rough Puff Pastry
Prep time: 15 mins plus 30 minutes rest
300g plain flour
Pinch of salt
50g chilled butter cut into cubes
120g butter frozen
Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).
Roll the dough out into a rectangle on a lightly floured work surface.
Grate half of the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
Turn the folded dough 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before.
Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.
Spinach and Feta Filling
Prep time: 10mins
250g Spinich - any type - baby, malabar or traditional
Whole Medium Leek chopped finely
2 cloves of chopped garlic
Handful of mint
Handful of parsley
300g feta crumbled
Salt and Pepper to taste
Pre-heat oven to 180 degrees Celsius.
Sautee spinach, leek, garlic cloves, mint and parsley in butter
Take off the heat and combine with feta
Roll out pastry into a rectangle and cut in half
Spoon the leek and feta mixture down the middle of one half of the pastry
Slice second sheet of pastry at 1cm intervals and place on top of the mixture filled pastry
Press edges together using a fork and coat in egg wash
Cook until golden approx 25 mins
Serve warm with a side salad