Best Nigella Lawson Processor Puff Pastry Recipes

NIGELLA LAWSON PROCESSOR PUFF PASTRY

Steps:

• Pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks.
• Add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. Wrap tightly in cling wrap and rest in the fridge for 30 minutes.
• Dust the benchtop with flour, then roll the pastry into a long rectangle into a long rectangle three times longer than it is wide, then fold it in three like a business letter. Roll out again to the same length and repeat the fold and roll another 2 times (not rolling out after the last fold).
• Wrap in cling wrap and rest in the fridge for another 30 minutes before using it to allow the gluten to relax. When baking, brush with a lightly beaten egg white and bake in an oven preheated to 200 degrees C till puffed and golden brown.

CHICKEN MUSHROOM AND BACON PIE

Steps:

• Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
• Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
• Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
• Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
• Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
• Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
• Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.

CHOCOLATE CROISSANTS

Steps:

• Preheat the oven to 425 degrees F. Unfurl the sheet of pastry and then cut it into 6 squares.
• Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you.
• Break off small pieces of chocolate (approx.1cm/half inch) to place about 2cm/3/4-inch up from the wide end nearest you.
• Then carefully roll from that chocolate loaded end towards the point of the triangle.
• You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.
• Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like.

EASY NUTELLA PUFF PASTRY

Steps:

• Pre heat oven to 400º.
• Cut Puff Pastry into 5x5 inch Squares.
• Using your finger, stretch the pastry Just a little bit to even out the thickness.
• Place each square into the pan (Do Not Push it Down).
• Spoon a desirable amount of Nutella Into the Center of the Squares.
• Using your fingers, Pinch all of the folds closed on top so it is mostly sealed.
• After You place them into the muffin or cupcake pan, gently drizzle some melted butter on the tops of the pastry.
• Bake 10-15 Minutes or Until Golden Brown.
• Wait about another 10-15 minutes to cool and ENJOY!

FOOD PROCESSOR QUICK PUFF PASTRY

Steps:

• Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.
• Place flour and salt in the bowl of a food processor and pulse to combine. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to food processor; pulse to combine. Add 1 cup chilled butter; pulse 3 times, 1 second each pulse. Add half of the water and pulse once; add remaining water and pulse twice. Dough will not form a ball.
• Remove blade from processor by lifting up with the handle. Scrape dough from bowl onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder. Press down to flatten into a rectangle.
• Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another. If there are sticky pieces of butter on the surface, cover with a large pinch of flour and press with the rolling pin to combine. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working towards the narrow end closest to you.
• Roll dough into a 10-by 20-inch rectangle. Fold the 10-inch ends over the middle (like a letter) to make three layers. Position one of the (about) 6-inch ends to face you and roll up dough like a jelly roll. Place dough on a lightly floured work surface, seam-side down. Sprinkle top of dough lightly with flour and press down using your hand to form a rectangle.
• Wrap dough in plastic wrap and transfer to refrigerator for at least 3 hours and up to 3 days before using.

SPINACH IN PUFF PASTRY

Steps:

• Preheat the oven to 375*F.
• Saute onions in butter over medium low heat for 5 to 7 minutes until tender.
• Add the garlic and cook for 1 minute longer.
• Meanwhile, squeeze most of the water out of the spinach and place it in a bowl.
• Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg and pinenuts.
• Mix well.
• Line a baking sheet with parchment paper.
• Unfold one sheet of puff pastry and place it on the paper.
• Spread the spinach mixture in the middle of the pastry, leaving a 1 inch border.
• Brush the border with the egg wash.
• Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction.
• Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork.
• Brush the top with egg wash, but don't let it drip down the sides or the pastry won't rise.
• Make three smallslits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned.
• Transfer to a cutting board and serve hot!