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Rough Puff Pastry

Added by oliviascotland | Fri 13 Mar 2009 @ 08:54

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A quick and easy-to-make alternative to puff pastry.

Ingredients
8oz plain flour
6oz butter
pinch salt
5 fl oz ice cold water

Method
Sift the flour and the salt into a bowl. Cut the butter into walnut size pieces and add to the flour. Add half of the water, and mix with a knife. Keep adding small amounts of water until a stiff dough is reached. The butter should still be in chunks at this stage.

Roll out the dough on a floured surface to form a rectangle. Fold into thirds, turn once clockwise and roll out into a rectangle. Fold into thirds, turn once clockwise and roll out into a rectangle. Repeat 2 - 3 more times until all the butter has been properly incorporated into the dough.

Chill for 30 mins, then use as puff pastry. This also freezes well.

tried this recipe or a similar one? share your tips...

1. by Lovely Jenny. on Thu 24 Nov 2011 @ 17:43

I love this. beautifull.

2. by statia pedersen on Thu 20 Oct 2011 @ 10:49

i think this site is amazing and really helpfull.. i love pastry sooooo much.. i eat it with nothing thats how much i love it:) go you

3. by Molly Mack on Tue 18 Oct 2011 @ 19:27

this was a good recipe for the pudding i made. It tasted good considering i don't know if it is sweet or savoury!

4. by anonomous on Wed 18 May 2011 @ 00:43

The idea of leaving the butter in chuncks is so when you roll out the mixture the butter spreads out creating a space between the layers of flour and water mixture. The reason of rolling so many times is to create many different layers. When cooked the space between the mixutre created by the butter fills with steam from the water. This is how the pastry puffs up.

5. by hazel c on Wed 29 Dec 2010 @ 11:43

Another winner form jamie!

6. by Yvonne Leong on Sat 25 Dec 2010 @ 13:01

This recipe is really gooood..... delicious! I made salmon en croute with this and it came out perfect. Though the dough is pretty sticky and soft so had to roll it quite a number of times to get the consistency. Worth the effort!

7. by DIANA Somerset on Sat 02 Oct 2010 @ 17:07

Lovely recipe!
The idea is to leave the butter in small chuncks and mixed it when you repeateadly roll the dough.It is a bit messy and you need to continuosly add flour to prevent it from sticking.

8. by Emily on Sun 13 Jun 2010 @ 21:05

could you post a few pics of the rolling technique??

9. by kylie on Sat 27 Feb 2010 @ 03:17

WOW this is the best pastry recipe ever... we love it and use it all the time now mmm for pie tops and sausage rolls
I roll the dough out between 2 pieces of baking paper works a treat and cuts down on the mess
the idea i think is to incorporate the butter while rolling and folding layer over layer i guess its how the puff is formed
was worried when we first tried it but worked out perfect and the taste MMMMMMMMmmmmmmmmmmm

10. by Ashley on Tue 01 Dec 2009 @ 00:32

Thank you, I've been looking for a pastry receipe to make sausage rolls. We have wonderful home raised pork, so I don't want to spoil our product with shop bought puff pastry.

11. by oliviascotland on Thu 27 Aug 2009 @ 13:05

The repeated rolling and turning will mix the butter into the flour. I know it does sound a bit vague, but it genuinely works. It helps if you keep the bits of butter small.

12. by fi on Thu 30 Jul 2009 @ 16:51

This recipe's a little bit too vague. What happens in the inbetween stages, where the butter's in chunks, and then skips to the dough having been made... No special technique for mixing...?