In a clean mixing bowl, sieve your flour.
Put salt and mix to a hard dough using cold water.
Knead well then transfer it to a floured working surface. Continue kneading till the dough is fine and hard unlike that of chapati or Mandazi.
Once ready, cover it and let it rest for 15 mins.
After that spread the dough using your hands then spread pastry margarine on top then cover that margarine with that dough and roll straight.
Make a single turn.
Roll it again straight and make a double turn. By straight i mean you like turn this dough then make this curve/ line at the centre to be on top. Hope am clear.
Note, while rolling, the dough should be straight.
After a double turn, keep it in the fridge for 30 mins.
After 30 mins, roll it again straight and make a final single turn then cover it and keep it in the fridge for 8 or more hours before using it. NOTE; You can as well use it immediately but am sorry it wunt be puffy.
Note: you can make as many turns as possible for better layered results.
Using this dough i said earlier you can make meat pies.
Using this dough you can make sausage wraps.
Sausage rolls...
Apple cages.
Spinach feta (check spelling). Note..These are not yet baked. You bake on low degrees. As low as 140 degrees till they brown.
Enjoy making your own puff pastry dough at the comfort of your house. KEY FACTORS; PASTRY MARGARINE, COLD WATER. Thanks.
