10 Minutes Prep Puff Pastry

Made this Puff pastry for my Aussie meat pie this week! It was the best dough ever and is now my FAV type of dough!!

Prep : 10 mins / Cook : 20 mins / Chill : 1-2h / Total: 30 mins

Servings : 1 top & bottom pie crust


1 1/4 cup very cold butter (salted)
1/2 cup very cold water
1/4 teaspoon salt
2 cups all-purpose flour


  1. Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add 3/4 cup of the cold butter cut in cubes and pulse until butter is absorbed (about 10 to 12 one second pulses).
  2. Add the remaining cold butter (cubed) and pulse two or three times (no more) to combine.
  3. Add the cold water and pulse four or five times just until the dough comes together to form a ball (really important not to over mix).
  4. On a lightly floured surface place dough and knead lightly approximately 10 times.With a lightly floured rolling- pin (lightly flour the dough so it doesn’t stick) roll into a rectangle approximately 30 x 45 CM.
  5. Fold the dough in half and then half again and one last time, wrap in plastic and refrigerate for 1 – 2 hours (I left mine over night).

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