Rough puff

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.

sausage roll, rough puff, pastry, flaky pastry

sausage roll

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

rough puff, pastry, flour, butter, puff pastry, flaky pastry, how to, step by step

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)
  1. 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.
  2. 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.
  3. 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?
  4. 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?


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One thought on “Rough puff

  1. Pastry Making | Cooking with Tony December 31, 2013 at 3:23 pm Reply

    […] Rough puff ( […]

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