Lets do the Original French Puff Pastry // Pâte Feuilletée

Happy New Year my dear friends!

What about the New Year’s resolutions? Mines were pretty simple, (every year the same) do more sport, learn more pastries technique, learn how to take good pictures and blog more lol!

puff pastry 1

For the Puff Pastry you will need:

  • 500 g of Flour
  • 200 g of Butter
  • 8 g of Salt
  • 300 g of Cold Water

On your countertop, put the flour and make a well (volcano).
Dissolve the salt in the water and add water (little by little) to the center of the well.

Start kneading the sticky dough with your fingers, without giving body to the dough.
Make the dough into a ball and with a knife cut an “X” on the surface of the dough.

Let the dough rest in the fridge for 45 min or an hour. This whole simple procedure is called “détrempe”.

After the resting time, remove the dough from the fridge, place on a slightly floured surface and followin the cuts roll out the dough into a large rectangle. The cuts or ends must be thinner than the center of the dough.

Place the  chilled butter (must have and square shape) in the center and fold the 4 ends (cuts previously made) over it so the buttert is completely encased in dough. Hit the butter a little with your pastry roll, this will soften it a little making it easier to work with.

Roll out the dough again, to about 1/2 inch thickness. Fold into thirds.
This is the first ”turn” called in french “tour simple”.

Rotate the dough 90 degrees and roll out into a rectangle again. Re do a “turn” (fold into thirds) like before .

By this time the butter is starting to warm up. Place the dough on plastic wrap sheet,  mark it with two pokes from your finger (representing two turns) ,wrap it and refrigerate for at least 30 minutes.

Repeat this rolling, folding and turning two more times, so in total you must do 6 turns.

When ready  wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry.
Roll the dough out as thin as 1/4 inch to make pastries.

To bake, preheat the oven of at 220° C for the first 10 minutes (do not open before), then lower the temperature at 180°C until ready (depending of the recipe).


French Mini Quiches!! [Tomato-Basilic & Carrot-Goat Cheese]

Does anyone loves mini quiches? Being in France for almost 4 years has made me a big Mini quiches sucker.
I just found them super cute and delicious. At home, we eat one at least once every 2 weeks, I like to do them cause the combination of ingredients is infinite. I love all! Carrot, leeks, pepper, tomato basil even the traditional ones make a easy, fast and great meal.

Today I will be sharing with you 2 of my dearest mini quiches recipes.
The carrot-goats cheese and the tomato-basil ones.
I promise you they will become your new favorites.

For the mini quiches you will need:
Makes 6

  • 1 bIg tomato
  • 2-3 Carrots
  • Extra virgin olive oil
  • Basil leaves
  • Salt & black pepper
  • 1 roll of puff pastry
  • 2 eggs
  • ½ cup cream
  • 1 tablespoon of dried herbs
  • 100gm goats cheese


Preheat oven to 180°C.
Peal and slice the carrots. In a small casserole filled with water and a little bit of salt, bring the carrots to a boil or until soft and well cooked.
Slice and place tomatoes on a baking tray cover with parchment paper. Sprinkle the tomatoes with dried herbs, drizzle with olive oil and season with salt and pepper (just a pinch).
Bake in oven for 12-15 minutes or until tomatoes have slightly softened and charred.

While the tomatoes in the oven, line 6 mini quiche tins with the rolled puff pastry.
Refrigerate for 15 minutes (optional) I only do this when I have time.
In a small bowl combine eggs with some oregano, salt and pepper.
Now we will assemble the quiches.

For the carrot ones: Place some goats cheese in the bottom, 1 teaspoon of cream seasoned with salt and pepper, cover with carrots , more goat cheese dots a little cream, few carrots for decoration sprinkled with pepper and pour a little of egg mixture.

For the tomato basil ones: Place Goat cheese first, teaspoon of cream seasoned, few slices of roasted tomatoes in the centre of each pastry shell, basil leaves (2 medium), again cheese and cream, tomatoes for decoration and a spoon of egg mixture to almost fill the pastry shell.

When all quiches ready, place in the oven for 12 to 15 minutes or until  set and golden.

Serve warm with a green salad and wine.

Decor the tomato ones with a little fresh basil leave.

If you have people over, this little french quiches will conquer your guests hearts!

Wishing you a lovely day,

Bon appétit,

Sara ❤