Pampas Puff Pastry Dough
A versatile puff pastry made from 64 individual layers, each one is layered with butter or margarine that separates them, yet altogether rolled to make into 6 sheets of frozen dough that are perfect for a light and crispy, flaky pastry. A steam is created from each layer of fat when baked, causing the pastry to puff or rise up!
This humble pie puff pastry can be used in a myriad of ways imparting savoury treats and sweet dishes:
- wrap it around a poached pear then bake for a pleasant melt-in-the-mouth dish
- make some smores filled with chocolate and marshmallows
- pastry pops filled with jam or sausage rolls
- perfect base for your empanada, croissants, tarts, pies, and everything nice
For a golden finish, have an egg wash: whisk an egg and brush onto the pastry sheet before baking.
Ingredients: Wheat flour, water, margarine (vegetable oil, water, salt, emulsifiers, food acid, antioxidant, colour), salt, food acids.
*Allegen advice: contains wheat and soy.
- * No artificial colours, flavours or preservatives
- * Suitable for vegetarians
Delivered frozen in 6 frozen sheets.
Servings per Package: 24
Serving Size: 42 g
Pack weight: 1 kg
Pack size: 262mm x 262mm x 195mm
Keep frozen at -18°C or below.
Do not refreeze once thawed.
To separate frozen pastry sheets, simply slide a knife in between the sheets.
For unused pastry sheets, rewrap and store up to 7 days in refrigerator.
Defrosting: Thaw for 10-15 minutes at room temperature.
Baking Instructions: Bake in a preheated very hot oven at 230° C.
*guide only, please check oven preferences
Shelf life: 547 days frozen
Brie & Marmalade Puff Pastry
*recipe adapted from pampas.com.au
1 sheet Pampas Puff Pastry, defrosted
250g round brie or camembert
1 tbsp marmalade (apple jam or any jam of choice)
1 egg lightly whisked with 1 tbsp water
a few sprinkles of anise seeds
Pre-heat oven to 200° C. Line an oven tray with baking paper.
Place pastry sheet onto oven tray and put brie in the center.
Put the marmalade over the top of brie.
Brush edges of pastry lightly with the egg wash.
Bring edges up to the top of brie one by one to form a parcel enclosing the brie.
Brush outside of the parcel with the remaining egg wash and sprinkle the top with dill herbs.
Bake for 25 minutes until pastry is golden.
Allow to sit for 20 minutes before serving, so cheese has time to set slightly.
Serve with vegetable crudites, grapes and crackers.