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.