puff pastry

• Makes enough for a pie

Puff pastry, unfairly, has a reputation for being difficult to make. At Maitreya we make all our puff pastry by hand using this simple method. It is important that the butter is at a temperature for it to be workable without being too soft. It’s very satisfying when you get this right and tastes so much better than shop-bought pastry.


  • 250g Salted butter at room temperature
  • 275g White bread flour
  • Juice of ½ lemon
  • 185g Very cold water


  1. Put the flour in a mixing bowl and make a well in the centre
  2.  Into this pour the water and lemon juice then, using a knife or spatula, cut the liquid into the flour until in is roughly combined
  3. Scrape this mixture out onto a work surface and gently knead into a dough being careful not to overwork
  4. On a well floured surface shape dough into a rough rectangle and using a rolling pin, roll out the four corners to create ‘wings’
  5. Place the butter in the middle of the dough and carefully fold over the wings to completely enclose the butter
  6.  Roll out this envelope carefully making sure to not let the butter escape into a rectangle approximately 30cmx10cm
  7. Take the top third of this strip and fold it over towards yourself
  8. Fold the bottom third over this to form a triple layer
  9. Turn this shape ninety degrees and roll out to 30cmx10cm and repeat the two folds
  10.  Wrap the pastry in clingfilm and rest in the fridge for at least 20 minutes
  11. Remove from the fridge and repeat steps 6-10 twice over
  12. Now rest your pastry wrapped in the fridge for at least 4 hours, preferably overnight and it is ready to use