5 tips to remember when making your own puff pastry

5 tips to remember when making your own puff pastry


Posted 4th March by Peter Byrne

Did you know this week is British Pie Week (4th-10th March)?

If you're ever on the lookout for an excuse to indulge in a nice pie, this is your moment.

British Pie Week also seems like the perfect time to try going down the homemade route of coming up with your own delicious puff pastry pie.

It may seem daunting to have to come up with your own from scratch. However, Pastry Expert at Pukka Pies, Maxine Hood, is on hand to share her top tips with you - and they're ideal for coming up with a nice golden puff pastry top.

1. Keep cool. When you're working, your hands are likely to get hot, so keep them cool by running them under the cold tap. Then, be sure to pat them dry prior to handling the pastry.

2. After you've made your pastry dough, put it in the fridge between folds.

3. Make sure the dough and butter (or margarine) stay at a similar temperature - this will provide a good layer formation.

4. Layers are crucial when making your own puff pastry. The more folds you put into your dough, the more layers you get. This means creating a controlled lift, leaving a light, crispy pastry.

5. When it comes to cooking your pastry, do so at a temperature of around 200°c (180°c fan oven). Preheating your oven beforehand is a great way of ensuring a golden brown pastry finish.






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