I’ve mentioned making pastry before, but I’ve not given you a recipe. Ben wanted a giant sausage roll, so I made my own rough-puff. It makes a light and flaky pastry, and it’s quick – most of the time is spent waiting for it to chill.
Proper puff pastry can take half a day to make, but this will be ready to cook with in under an hour.
Rough puff pastry
- 250g strong plain flour
- 1 tsp sea salt
- 250g butter, room temperature, but not soft
- 150ml cold water (you may not need it all)
- Sift the flour and salt into a large bowl. Tear off chunks of the butter and rub them in loosely into the flour. You want to see bits of butter.
- Pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film or place in a plastic food bag and leave to rest for 20 mins in the fridge.
- Turn out onto a lightly floured counter top, knead gently and form into a smooth rectangle. Roll the dough in one direction only until about 20 x 50cm. Don’t overwork the butter you want to see a marbled effect – can you spot the flecks of butter in my picture?
- Fold the top third down to the centre, then the bottom third up and over that. Give the dough a 90 degree turn and repeat the rolling out and folding. Again, cover ih cling film and chill for at least 20 mins before rolling to use.
Hope you have a lovely time seeing the new year in – what are you doing?