Nigella Lawson Processor Puff Pastry

1. 1

   Pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks.

2. 2

   Add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. Wrap tightly in cling wrap and rest in the fridge for 30 minutes.

3. 3

   Dust the benchtop with flour, then roll the pastry into a long rectangle into a long rectangle three times longer than it is wide, then fold it in three like a business letter. Roll out again to the same length and repeat the fold and roll another 2 times (not rolling out after the last fold).

4. 4

   Wrap in cling wrap and rest in the fridge for another 30 minutes before using it to allow the gluten to relax. When baking, brush with a lightly beaten egg white and bake in an oven preheated to 200 degrees C till puffed and golden brown.

* Per serving · 4 servings · Values may vary.

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