Versatile Sourdough Puff Pastry Recipe for Family Meals

You know those golden recipes that can literally feed your family all day and everyone is happy and satisfied? This is one of those. This puff pastry has been a staple in my home. It is the base for many of the meals I cook and was the final catalyst that laid the foundation for my effective home cooking practices.

You can make so much with this pastry

Quiche >
Apple tartlets >
Pies
Puff pastry biscuits (top with Jam and cream)

Quite often, this recipe allows me to make lunch, dessert, and snacks all at once; this is even more helpful right now while the weather is hot and the last thing you want to do is cook in the kitchen. One big batch of cooking means I can make light snacks for the other meals. My family eats these treats throughout the day. We start with a quiche for lunch or a pie for dinner, then we have the Apple tartlets after, and then the pastry biscuits as breakfast or an afternoon snack. We rarely have dough left over with this recipe, but on the occasion we do, we cover it and put it in the fridge to roll it out and cook it up as flatbread. The dough will rise a little in the refrigerator, giving way to more flavor, which is quite nice and different if you usually cook on the same day or within a few hours of making a dough.

Ingredient

3 Cups Flour

2 Cups Active Started

1 Large Egg

¾ Cup Milk

1 tsp Vanilla

2 Tbs Honey (normal Tbs heaped)

Add the above ingredient to a bowl, from the first ingredient listed to the last. This layering of ingredients will allow you to mix the wet ingredients together on the surface of the dry flour before adding in all the dry flour. Mix until well combined and forming a dough. Next, flour a bench, kneed the dough, and add flour until it is no longer sticky. Then roll out the dough thinly, approx 4-5mm, and make sure the size and shape you roll out will fit the tin or tray you want to bake in for the recipe you want to cook. Note; you can roll any unused dough into a ball and put it in the fridge in cling wrap, a zip lock bag, or an airtight container for use later or on another day; just make sure you use it within three days. It has been my experience that after three days, the dough mixture can be furry, slimy, or on the verge of molding, so to be on the safe side, three days is the best rule of thumb.