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December 4, 2020

Homemade Puff Pastry on RSG

Posted on March 14, 2012 by in baked goods

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Homemade puff pastry is a bit of a contradiction to many home cooks, like me. You see, we all love the light, flaky pastry, but the thought of rolling out the dough, adding butter, folding, resting, adding more butter, just sounds like too much work. So we all opt for the bought version. I don’t have a problem with store-bought dough, but the quality is only good if you have a good supplier, otherwise it is terrible….
Last week on RSG, I shared a “slap degie vir menige gebruik” (translated to Easy Batter for many a use). The response was overwhelming and still today, I am answering emails from people telling me what they made with this easy batter recipe. I must say someone made Lamb Shank Pie and my knees went wobbly! Well this homemade puff pastry recipe is again one of those easy, no-mess, no-fuss recipes and also a recipe I got from my mom’s old tattered recipe book. Seems like there is still a lot we can learn from  our moms and grannies who never thought they were good cooks, they just got on with the job of feeding their families.
I have featured this pastry recipe before, but for the sake of the RSG listeners, here it is again. Just before I get to the recipe a quick story..

We had a good friend( he passed away a few years ago) who was a policemen and maybe it was because I ask silly questions some days or maybe because I find people’s eating habits fascinating, but I always ask him what they ate during their night shifts. So one day he sat me down and explained his fondness for pies. Wow, I was blown away by the passion and how descriptive he was. The pastry had to be light, buttery and flaky, yet it had to have “body” and not dissolve to a mouthful of crumbs. The filling…..oh, that had him going for such a long time. Cornish, Venison, steak and kidney and chicken pies were hot favorites with him and his fellow policemen, but he also mentioned cheese and salami, feta and spinach, even curried potatoes which I found absolutely fascinating.
This will seem like a bit of a long-winded  post for this blog, because here we do things quick and easy, but  once your pastry is made, the job is half done. I also plan my meals, so if I have cauliflower with Bechamel sauce on one night, I make extra white sauce and keep it for later in the week when I make pies.

This recipe is for my old friend and every policemen who have to walk the streets at night so that I can have a peaceful sleep!

Homemade Puff pastry
makes 1,2kg pastry which is enough for 1 family size pie


500g butter, cubed
550g plain flour
5 ml Cream of Tartar
250 ml boiling water.
pinch of salt

Mix flour, salt and Cream of Tartar.
Put butter in a separate bowl, add boiling water and let allow butter to melt completely, but it must still be lumpy.
Add butter mixture to flour mixture and mix well, without over mixing.
Pour out on a plate and leave fridge overnight.
When needed, roll out on a floured surface and then use as indicated on your own recipe. This pastry freezes exceptionally well.

Cheese and Salami Pies

For the white sauce
500 ml milk
40 g flour
40 g butter
a pinch of cayenne pepper
salt and pepper to taste

Melt the butter in a small pot over low heat. Add the flour and mix to form a smooth paste and cook for about 1-2 minutes. Add the milk slowly and little-by-little while continuously whisking with your wooden spoon. Continue to stir or whisk until the sauce starts to thicken. Reduce the heat even more and cook for 3-5 minutes. The sauce must never boil vigorously. Allow to cool.

Now add:

2 cups chopped salami – it is 1 small salami chopped up
2 cup grated mature cheddar
about 2 tablespoons chopped herbs  like parsley- optional

Once you have mixed the white sauce with the  cheese and salami, allow to cool off completely. You can even make this a day in advance.

To make the pies:
Preheat oven to 200 C

Break egg  in a cup and keep one side.
Roll out the pastry to about 5mm and use a cookie cutter or stacking ring to cut out pastry circles. I make about 12 pies (9 cm in diameter) from this, so you will need 24 circles. Brush the edges of the pastry circles with some egg white. Spoon some of the cheese/salami filling on 12 of the pastry discs and top with the other 12 discs. Use a fork to press the edges of the pies, making sure there are no gaps. Use the rest of the egg wash to brush the pies before baking it in the oven for 20-25 minutes.
Serve with salad and some tomato relish!

Do tune into RSG  ( 100-104FM) tomorrow morning just after 9 when I will be making this pastry and sharing ideas of how to use it. You can also listen online

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15 Responses to “Homemade Puff Pastry on RSG”

  1. Nadia 14 March 2012 at 2:04 pm #

    Hello Hierdie resep lyk so maklik en ek wou al lankal my eie deeg gemaak het.
    Dankie dat jy gedeel het en ek sal verseker probeer luister na RSG more oggend!

  2. Pam 14 March 2012 at 9:00 pm #

    I've never made homemade puff pastry… it looks amazing Nina.

  3. Ben 16 March 2012 at 5:17 am #

    I might be crazy, but I love making my own puff pastry. It's so satisfying! Those pies look delicious!

  4. Rory 28 March 2012 at 5:48 pm #

    The Cheese and Salami Pies look amazing. Will definitely have to give them a try.

  5. Patent Attorney 29 March 2012 at 7:12 pm #

    These look really delicious. Homemade puff pastry looks much better than the shop-bought version, I must say!

  6. Shannon 19 March 2013 at 12:58 pm #

    I am so happy you posted this! I am one of those that just won’t take the time to make puff pastry because of the folding and adding butter routine; but I also will not buy it because the store-bought varieties usually have junk in them–like shortening.

    One question, you mention letting the butter melt completely, but it must still be lumpy. Do I let it melt most of the way, and leave small lumps of butter?


    • nerinatimm 19 March 2013 at 1:14 pm #

      Hello Shannon, this puff pastry is amazing, you just have to make today to bake tomorrow… Let the butter melt until you have a few lump left…

      • Shannon 20 March 2013 at 4:38 am #

        Thank you! Can’t wait to try it!

  7. Ashura Aboo 20 November 2014 at 10:25 am #

    Hi I need some advice I think I never let the butter melt correctly so now my dough has big lumps of butter. How do I rectify urgently as I do not want to throw the dough away

  8. Sharon Wilkins 19 March 2015 at 11:41 pm #

    could you please convent to us measurements

  9. Naiema Nichols 7 March 2016 at 3:21 pm #

    Hello.. after pouring pie pastry onto plate, do I cover with cling wrap forr overnight chilling? Or just uncovered? Thhanks!

    • nerinatimm 7 March 2016 at 3:33 pm #

      Hello, you cover it with cling wrap and leave in fridge overnight.

  10. Hanna 13 April 2016 at 1:33 am #

    Hi, do you mean 5g cream of tartar because mine is in powder form. Do I need to roll out the dough e few times to get the layers?

    • nerinatimm 14 April 2016 at 8:20 am #

      You need a teaspoon cream of tartare. You must also not melt the butter completely in the boiling water, keep it lumpy. It is the lumps that makes the layers. Once you’ve made the dough, it is very sloppy, it must go in the fridge for a good couple of ours. Then you can just roll out once and use.


  1. cinnamon pastry twirls + milk tart cups | Anél Potgieter - July 16, 2018

    […] timeframe I immediately phoned my friend Nina and asked her for her advice. She guided me to her pastry recipe that she has successfully used for many years … but this pastry needed to stand overnight in the […]

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