Rough Puff Pastry
Rough Puff Pastry is an easier way to make a true puff pastry and is often called or known as a ‘cheats’ version of puff pastry. Large knobs of butter are mixed through dough and the dough is then rolled and folded to spread the butter through the dough. The result is uneven layers and the dough will rise to about twice its thickness when baked, which is much less then proper puff pastry.
Whilst it may not rise as much as your standard puff pastry, it is far simpler to make and promises a flaky buttery bite. I use this puff pastry for most of my pie & sausage roll recipes. If you don’t want to buy frozen puff pastry & don’t have the time, then give this method a go! Trust me – its ‘a piece of cake’.
Rough Puff Pastry is an easier way to make a true puff pastry and is often called or known as a ‘cheats’ version of puff pastry. Large knobs of butter are mixed through dough and the dough is then rolled and folded to spread the butter through the dough. The result is uneven layers and the dough will rise to about twice its thickness when baked, which is much less then proper puff pastry. Whilst it may not rise as much as your standard puff pastry, it is far simpler to make and promises a flaky buttery bite. I use this puff pastry for most of my pie & sausage roll recipes.
30 minPrep Time
30 minTotal Time
Serves 500g
Save RecipeIngredients
150g Butter, unsalted, cold (but slightly softened), chopped
250g Plain Flour, sifted
100ml Chilled water
Pinch sea salt
Method
- Combine flour and salt in a large bowl.
- Toss the butter in the flour & coat well.
- Pour over the chilled water and mix with a flat-bladed knife, using a cutting action, until a course dough forms.
- Lightly knead dough together in the bowl until a soft dough forms. Ensure that the dough is not sticky. Can add a little extra chilled water to dough if not coming together.
- Using the palms of your hands, shape the dough into a rectangle, 10cmx15cm and 2cm thick.
- Wrap in cling wrap and refrigerate for 20 mins. Make sure to take the pastry out after 20 mins or else the butter will harden and it will make it difficult to roll the pastry and tear it as you roll it.
- Using a rolling pin (dust it with flour), roll pastry out on a lightly floured work surface, always rolling away from you, till you get a 12cm x 36cm rectangle.
- Gently tap the pastry, with the rolling pin, widthways to form neat ridges and use your palms or a palette knife to straighten the edges. This will help achieve a straight rectangle to work with!
- Fold the bottom third of the pastry over, then the top third (over the folded bottom third) to form a parcel shape.
- Turn the pastry 90 degrees, and then again, gently tap the pastry, with the rolling pin, widthways to form neat ridges.
- Repeat step 7.
- Repeat step 9.
- Wrap in cling wrap and refrigerate for 20 mins only.
- Take pastry out of fridge and turn pastry 90 degrees.
- Repeat steps 7 & 9 twice more (remember to turn pastry 90 degrees after step 9). This will give a total of 4 rolls and folds.
- Refrigerate for 20 mins before using.
