By George….

I’m getting close to nailing this puff stuff. Looka this:

It takes a hella long time because of all the chilling, and I’m not convinced I have the water proportion down exactly right. Actually, you’d probably be better off making a full recipe like this one on kitchn. Here’s the recipoo I used:

Puff Pastry Cups

  • a little over 1/3 cup ice water, maybe 1/3 plus 2 Tbs?
  • 1/4 Tbs vinegar
  • about 1/3 tsp salt
  • 1 cup All-Purpose flour
  • 1 stick butter, rolled into a rectangle about 1/4 inch thick.

Mix water, vinegar, salt, and flour just to incorporate the ingredients. Chill the dough at least 20 minutes. Roll it out into a rectangle. Cut the butter into squares and put them in the middle of the dough rectangle. Fold the dough over the butter and seal the edges so the butter can’t escape. Rotate the package so the short way is sideways and the long way is the other way. That’s clear, isn’t it? Gently roll it into a rectangle about 1/4 inch thick. Fold it again and chill it again. Do that roll, fold, turn, roll, fold thing again and chill again. Do it all again.

Roll it out again and cut it into the shapes you want. I cut mine into circles. Then I buttered the BOTTOMS of six muffin tins and shaped the circles over them. I almost forgot to put a baking tray on top so the bottoms of the puff cups would be flat. So don’t you forget.

Bake at 425F (about 218C) for 30 minutes. I don’t know what the British equivalent of 30 minutes is, so you’re on your own, there.

Let cool enough to handle and turn the cups out onto a rack.

I filled mine with hot chicken salad (recipe on my recipals page).

Lookit that baby again:

Not the best, but “That’ll do, pig.”

A WRITING PROMPT FROM ME TO YOU: Someone perseveres.

MA

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About

I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “By George….

  1. Dan Antion

    September 29, 2020 at 7:37am

    Mmmmm, I love chicken salad (but I never buy it because, not homemade is dicey).

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      September 29, 2020 at 9:55am

      I know, right? It’s easy to make, especially if you have leftover chicken or buy those grocery rotisserie chickens.

      Permalink  ⋅ Reply
      • Author

        Marian Allen

        September 29, 2020 at 9:57am

        ~patting self on back~ It turns out it isn’t really difficult, just has to be worked on at various times. I generally don’t favor something I have to keep track of, but I’m home all day, so I can do it.

        Permalink  ⋅ Reply
  2. acflory

    September 29, 2020 at 9:16am

    ‘Babe!’ And I’m seriously impressed. I hasten to add that puff pastry is waaaaay beyond my capabilities so bravo!

    Permalink  ⋅ Reply
  3. Ally Bean

    September 29, 2020 at 10:23am

    My mother made something like your little puff cup baked thingies. She’d make creamed chicken to put in them. I don’t remember her making them often because they were time-consuming, but boy did they taste good to little me.

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      September 29, 2020 at 1:50pm

      Ohhh, creamed chicken! I haven’t thought about creamed chicken in SO LONG! Now I’ll have to make some!

      Permalink  ⋅ Reply
  4. circadianreflections

    September 29, 2020 at 3:34pm

    That looks really good. I love those golden layers. So, you’ve done did savory stuff in it…whatcha puttin in em that’s sweet? I’m thinking chocolate! 😋

    Permalink  ⋅ Reply
  5. RAAckerman@Cerebrations.biz

    September 29, 2020 at 10:21pm

    My process is really simple. Head over to the grocery store, frozen aisle, buy pareve pastry puffs and bring them home. 🙂

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