To make the puff pastry
01. Put the flour and softened butter (cut into pieces) and water in the main bowl fitted
with the dough blade.
02. Process for 30 seconds or until bread crumbs are formed. With the food processor
still running slowly pour in the water until the pastry forms a ball.
03. Take the pastry out of the bowl, wrap it in cling film and flatten it. Leave in the fridge
for 1 hour.
04. Remove the cling film and place the pastry on a floured worktop. Roll out from the
centre in four direction to form a cross
A
.
05. Place the chilled butter between two sheets of cling film. Flatten to form a 2cm thick
square. Remove the clingfilm and place the butter at the centre of the cross
B
and
fold the arms of the cross in towards the centre
C
.
06. Roll the pastry out to form a long rectangle
D
. Fold it in thirds like a wallet
E
.
07. Turn the pastry 90° and roll the pastry out to form a long rectangle
F
. Fold it in
thirds like a wallet
E
.
08. Wrap the pastry in cling film and chill for 30 minutes in the fridge.
09. Repeat Steps 6, 7 and 8 twice.
10. Roll the pastry out into a circle to fit the quiche tin and leave it in a cool place for
30 minutes.
Leek quiche
Preparation: 45 min Resting: 1h30 min Baking: 30 min
Equipment: quiche tin Ø 28-30cm
1 quiche
Puff pastry
250g plain flour
50g softened butter
130ml water
200g chilled butter
Filling
100ml crème fraîche
40g butter
40g gruyère cheese
50ml water
2 leeks
2 eggs
Salt & pepper
E2
R2
50
A
D
B
E
C
F
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