Quick Food Processor Puff Pastry

With good quality butter puff pastry  currently a bit hard to get, by using the food processor attachment to your SMEG hand blender to simplify the process you will wonder why you haven’t made puff pastry sooner.
This recipe is for a flaky buttery puff pastry, ideal for making puff pastry cheese straws.
To avoid a tough pastry that shrinks do not over work, by keeping  handling, rolling and  processor pulsing to a minimum and ensure butter and water are chilled.

METHOD

1. Place flour into the  food processor bowl with the blade attachment already inserted.
2. Place the cubed, chilled butter into the processor and pulse for about 3 or 4 times.
3. Add the chilled water.
4. Pulse a couple of times more.Dough mix will still be crumbly. with visible chunks of butter - this is what we need.
5. Tip this onto the bench.To avoid overworking, quickly gather the dough with lightly floured hands and form a rectangle.
6. Wrap in cling film and refrigerate for 10 minutes.
7. Lightly flour bench and roll dough out to approx.35 cm x 25 cm rectangle.
8. Fold rectangle into thirds, by folding ends into the middle to make 3 layers, like a letter.
9. Rotate on a 90 degree angle and roll out again to 35 cm x 25 cm and repeat folds.
10. Wrap in plastic wrap and chill for half an hour or until firms up a little.
11. Lightly flour bench again and roll out to approx. 35 cm x 25 cm.Fold into thirds.
12. Rotate on a 90 degree angle and roll out again to 35 cm x 25 cm.Fold into thirds.
13. Wrap pastry in fridge and chill until required. Keeps for 3 to 4 days refrigerated.
14. Pastry can also be frozen.