CHICKEN-FAT PUFF PASTRY

Chicken-Fat Puff Pastry image

Provided by Scott Parker

Yield Makes about 2 pounds puff pastry (enough for six 2-cup pies plus some leftover)

Number Of Ingredients 7

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3 1/2 cups (or more) all purpose flour
1 teaspoon salt
1 1/2 cups (3 sticks) chilled unsalted butter, cut into 3/4-inch cubes
1/4 cup frozen chicken fat reserved from roast chicken (see pot pie recipe) or purchased frozen chicken fat, cut into 1/2-inch cubes
1/3 cup (or more) ice water
1 egg yolk, beaten to blend with
1 teaspoon water (for glaze)

Steps:

Blend 3 1/2 cups flour and salt in processor. Add butter and chicken fat. Using on/off turns, cut in butter and fat just until peasize pieces form (do not overblend). Add 1/3 cup ice water; using on/off turns, quickly blend in just until moist clumps begin to form (do not overwork or dough may be tough). Gather dough together quickly; shape into 8x5-inch rectangle (dough may have streaks). Wrap in plastic and chill until firm, at least 45 minutes. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Working quickly and using floured rolling pin, roll dough out to 12x7-inch rectangle. Starting at 1 short end of dough, fold dough into thirds like business letter. Roll dough out again to 12x7-inch rectangle; fold again into thirds like business letter. Wrap in plastic and chill 30 minutes.
Repeat rolling, folding, and chilling dough 3 more times. Wrap in plastic and chill dough at least 1 hour and up to 1 day.
Roll dough out on floured work surface to 1/2- to 1/3-inch thickness. Place 2-cup ramekin upside down atop dough; cut with sharp knife around ramekin to form dough round. Repeat, cutting out 5 more dough rounds. Place 3 dough rounds on each of 2 large rimmed baking sheets, spacing apart. Chill until dough is firm, about 30 minutes.
Preheat oven to 450°F. Brush dough rounds with egg glaze. Bake until puffed and golden brown, about 15 minutes. DO AHEAD: Can be made 6 hours ahead. Let stand uncovered at room temperature.