Smoked Paprika and Black Sesame Seed Puff Pastry

11:30 am on 2 July 2012

Pie by Dean Brettschneider.
Published by Penguin Group NZ.
Copyright © Dean Brettschneider, 2012.

Ingredients

  • 300g strong bread flour
  • 50g chilled butter
  • good pinch of salt
  • 15g smoked paprika powder
  • 1 tbsp black sesame seeds
  • 150ml ice-cold water (place in the refrigerator overnight)
  • ½ tsp fresh lemon juice
  • 225g chilled butter, for layering

Method

Place flour, first measure of butter, salt, smoked paprika and sesame seeds into a large mixing bowl and, using your fingers, roughly break up the butter into the flour. Add ice-cold water and lemon juice. Using your hands, mix ingredients to form a firm dough. Tip dough out onto a lightly floured surface and knead for 2–3 minutes. Form into a ball. Cover dough with plastic wrap and allow to rest for 5–10 minutes. On a lightly floured surface, use a rolling pin to roll out dough to a 25cm square approximately 1cm thick.

Ensure layering butter is the same consistency as the dough – this can be done by hitting the chilled butter with a rolling pin to achieve a 17cm square (the hitting will be enough to soften the butter). Place it inside the rolled out square of dough.

Fold each corner of dough into the centre to encase layering butter in an envelope, creating two layers of dough and one layer of butter.

Now give pastry six ‘single turns’ as described in the Butter Puff Pastry recipe and cover with plastic wrap. Store in refrigerator or freezer until needed.

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