How long do rest puff pastry?

Answer 1

No time at all - 5 mins or less by machine

Basically it's flour,fat and a liquid

Very basic pastry shortcrust dough

Flour and lard, a little water and a pinch of salt - best texture

Flour and butter, a little water and a pinch of salt - best taste but often crumbles apart

Flour and butter and lard, a little water and a pinch of salt - good mix for taste and flavour

(8oz,4oz,2-4 tbls, pinch) (220g,110g,2-4tbls, pinch)

(if you are using salted buter you may not need the additional salt)

By Hand

Cut the fat into small pieces, by lightly squeezing the fat and flour between your fingers. Eventuallythe fat gets incorpoarted and the mixture looks like a sandy crumb. Add a little water to bind the crumb together until a firm ball of pastry is formed.

By Blender

Blend the flour and fat together until a crumb is formed, keep blending as you add a little water. Eventually a ball of pastry is formed.

Swee shortcrust pastry/ Enriched pastry for tarts, etc

Flour and butter, sugar egg and a little milk or water and a pinch of salt

(8oz,4oz,30z,1,2-4 tbls, pinch) (220g,110,80g, 1, 2-4 tbls,pinch)

Make the crumb, add the sugar then the egg and milk to make a ball of soft, firm dough.

Answer 2

10 minutes

Usually relative to the dish you are using it for, but rule of thumb from a professional chef is: Until it is done.

Answer 3

until golden brown (my dads a chef he would know)