Chilli and Polenta Puff Pastry
Ingredients:
300g strong bread flour
45g coarsely ground polenta (coarsely ground corn grits)
50g chilled butter
good pinch of salt
15g red chilli, deseeded and finely chopped
150ml ice-cold water (place in the refrigerator overnight)
½ tsp fresh lemon juice
225g chilled butter, for layering
Method:
Place flour, polenta, first measure of butter, salt and chilli 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 the 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, obtaining 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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