Olive Butter Puff Pastry
Ingredients:
300g strong bread flour
50g chilled butter
good pinch of salt
50g pitted black olives, finely sliced
130ml 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 and olives 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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