Puff pastry

Babiche Martens

Biting into a piping hot pie wouldn't be complete without tasting the gooey filling oozing from a solid and crispy crust. Makes enough for 4 individual pies

Ingredients

½ tsp	Salt
2 cups	Flour
250 g	Butter
½	Lemons, (juice of ½ a lemon)
½ cup	Water, (approximately)

Directions

1. Sift the flour and salt into a large bowl. Rub 65g of the butter(cold butter, cubed) into the flour with your fingertips until it resembles breadcrumbs.
2. Add the lemon juice and just enough water(cold) to mix to a dough. On a lightly floured board, roll the dough to a 1cm thick rectangle.
3. Dot two-thirds of the dough with another 65g of butter, keeping within 2cms of the edges.
4. Fold the section without any butter to the middle then fold the buttered section over the top.
5. Roll into a rectangle, dot with butter and repeat the process until all the butter has been used. If you have enough time, refrigerate the pastry for 5 minutes between each rolling.