Red Meat Allergy Friendly Vegan Puff Pastry
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Learn more →Ingredients
8 servings
For the dough (détrempe)
- 2 cups all-purpose flour
- ½ tsp fine salt
- 2 tbsp vegan butter, cold, cut into small cubes
- ½ cup ice water, plus more as needed
- 1 tsp apple cider vinegar
For the butter block (beurrage)
- 1 cup (2 sticks / 226g) vegan butter, cold
Instructions
- 1
Make the détrempe: whisk the flour and salt together in a large mixing bowl. Add the 2 tbsp cold cubed vegan butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining.
- 2
Stir the apple cider vinegar into the ice water. Drizzle the mixture over the flour a little at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should be shaggy but not sticky. Add extra ice water 1 tsp at a time if needed. Turn the dough onto a lightly floured surface, press it into a flat rectangle (do not knead), wrap tightly in plastic wrap, and refrigerate for 30 minutes.
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