Puff pastry for pies

4 servings

50 minutes

Puff pastry for pies is the embodiment of tenderness and lightness, an artful balance between a crispy crust and softness inside. Its roots go deep into the history of European cuisine, where the layered texture of the dough became a symbol of sophistication. Through a special technique of folding and cooling, the dough acquires a multi-layered structure that turns pies into culinary masterpieces. Creamy margarine gives the dough a rich flavor, while a drop of lemon juice adds a subtle refreshing note. It is perfect for sweet and savory fillings, from fruit to meat pies. Baked to a golden-brown color, the pie becomes the centerpiece of family gatherings, a source of joy and comfort.

Energy value per serving

• Calories: 665
• Proteins: 9.9g
• Fats: 53.5g
• Carbohydrates: 38.5g

Ingredients

• Wheat flour: 200 g
• Margarine: 250 g
• Lemon: 1 pc
• Chicken egg: 1 pc
• Salt: to taste

Cooking steps

1. Puff pastry is best made in a cool place, especially in summer. The margarine should be softened or cut into pieces. So, mix the flour with a pinch of salt and sift it onto the table to form a mound. Add the margarine and chop everything together with a knife to make crumbs — pour lemon juice and a little water over it and quickly knead the dough by hand.

   Required ingredients:

   • Wheat flour: 200 g
   • Margarine: 250 g
   • Lemon: 1 piece
   • Salt:  to taste

2. Shape the dough into a triangle, then pull each corner to the center, flip it seam side down, and leave it for 15 minutes. Roll the dough back into a triangle, fold the corners in again, flip it, and leave it for another 15 minutes. Repeat this procedure at least 5-6 times: the more layers, the tastier the dough will be. Finally, wrap the dough in foil and put it in the fridge for at least two hours, preferably overnight.

3. Preheat the oven to 180 degrees. Divide the dough into two parts and roll it out on a floured surface — you should get round sheets with a diameter of 25 cm (or equal to the diameter of your pie dish) and a thickness of 0.5 cm.

   Required ingredients:

   • Wheat flour: 200 g

4. Place one sheet of dough in a mold or on moistened parchment paper, and add the filling on top, leaving about 2 cm of dough around the edges. Carefully cover the filling with a second sheet of dough and press the edges well, ensuring the pie is sealed. Poke the pie in several places with a toothpick. Bake in the oven for about 30 minutes, until the top is golden brown.

   Required ingredients:

   • Chicken egg: 1 piece