Puff Pastry & Apple Turnovers N5 HPC

Learning Intentions To use the techniques of rolling out and portioning

Pastry Making Tips The secret to great pastry is keeping everything cool - including the kitchen! Use good quality fat/butter as this will impact on the overall flavour of the pastry. Measure all ingredients carefully and accurately. Use the butter straight from the fridge Don't overwork the pastry - work quickly Don't use too much flour when rolling out and turn the dough not the rolling pin! Make sure that the oven is heated to the correct temperature Chill the pastry when making puff pastry as this will help to give the layering effect when it is baked

250g plain flour 2.5ml salt 250g butter (cold) 150ml very cold water 1. Sift the flour and salt into a large bowl. Roughly chop the butter up into small pieces, then add them to the bowl and rub them in with your fingers. 2. Make a well in the bowl and pour in about 75ml of the cold water, mixing with your hands until you have a firm dough. Add extra water if needed. 3. Cover with cling film and leave to rest for 20 minutes in the fridge. 4. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. 5. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork it; you should have a marbled effect and be able to see bits of butter. 6. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. 7. Fold as before, cover with cling film and chill for at least 20 minutes before rolling to use. Recipe - Pastry

Success Criteria  Did you manage to rub in correctly – can you now check this off your progress log? Discuss and write down the 5 top tips for pastry making with your partner