Helene, from Super Kitchen Machine, is a quiet little genius who writes an amazing blog all about all things Thermomix. She openly declares to be 'just' a fan blog, and yet she comes up with these amazing recipe gems often...plus she videos a lot of them. So thanks to Helene for this amazing recipe that is totally delicious. I loved it so much I included this recipe in Keeping it Simple, my second cookbook of note!! I found multiple uses for it, and have added a few version tweaks of my own in my newest book (yet to be named) but all vegetarian and out later in 2015.
By the way...if you find that it is not coming together into a proper sheet of pastry, you need to persist, because it will surprise you how wonderful it is. I seriously cannot buy puff pastry ever again. (Sigh)...
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 180 g unsalted butter
- 90 g ice cubes
- 200 g bakers flour
- 1/2 tsp salt
- 2 tbsp iced water
Cut butter into pieces, place on a saucer and freeze for at least 30 minutes.
Place butter, ice cubes, bakers flour and salt into Thermomix bowl. Chop 7 sec/speed 7.
Mix 5 sec/Reverse/speed 5.
Knead 3 min/Interval while adding the ice water through the hole in the lid.
Remove from bowl. Push together into a tight rectangle. Wrap in Silpat mat or parchment paper and refrigerate for about 30 minutes before proceeding.
Preheat oven to 200°C.
Roll dough into a large rectangle then fold over in thirds to make and envelope shape. Turn so the folded edge is towards you and repeat. Do this until you have a flexible sheet of pastry. If the pastry gets to soft while you are working with it, return it to the fridge for a few minutes before continuing. Roll into a sheet about 1cm thick.
Use as directed in recipes of choice. Brush with egg wash, milk or diluted cream before baking.