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Recipe by Gordon Ramsay

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1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
2. Make a well in the bowl and 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 and leave to rest for 20 mins in the fridge.
3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

Latest comments and suggestions

• Samantha - Jane

  06 April 2008

  Samantha - Jane commented on this recipe

  My Beautiful Grandma was a trained Cordon-Bleu chef, and one of my happiest childhood memories is of sitting on the worktop in her scullery and watching Nana make her famous Apple and Blackberry Pie, using of course Rough Puff Pastry. Devastatingly, Nana passed on when I was 18, and although I am now 37, when I close my eyes I can still taste her pastry, and remember what it felt like as it melted against the roof of my mouth. Gran taught my mother to cook and in turn they both taught me, but over the years my mother and I both forgot the recipe for Rough Puff, I am so very happy that I have found it here. Hopefully now I can give my son the same memories of this wonderful pastry that my Nana gave to me. Memories which last an entire lifetime.

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• donna_wowee

  28 May 2008

  donna_wowee rated and commented on this recipe

  

  Brilliantly easy! I always bought puff pastry ready made because i thought puff pastry was supposed to be hard to make - it was pimps-squeak! I'll be making lots more in the future!

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• chocolatyclaire

  13 July 2008

  chocolatyclaire commented on this recipe

  I needed some pastry in a hurry to top a pie (realised I'd run out of frozen puff), and this recipe came up trumps! I cheated a bit by using the plastic blade in my food processor but the result was a nice homely pie crust, crisp on the top and nice and stodgy underneath. I stamped out some small rounds with the leftovers and grated parmesan on the top before baking, making some nice little nibbles.

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• EmHillier

  13 September 2008

  EmHillier rated this recipe

  

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• Ditone

  20 November 2008

  Ditone commented on this recipe

  I have only used it once to make spinach,ricotta pasties and they were beautiful, the pastry was divine so shall be using it always, and will be making cheese straws with it and sausage rolls, these shall be adapted to my own fillings. Highly recommended.

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• Ditone

  20 November 2008

  Ditone rated this recipe

  

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Ingredients

• 250g strong plain flour
• 1 tsp fine sea salt
• 250g butter , at room temperature, but not soft
• about 150ml cold water

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Difficulty and servings

Makes 700g

Preperation and cooking times

Ready in 10 mins plus cooling

Ingredients

• 250g strong plain flour
• 1 tsp fine sea salt
• 250g butter , at room temperature, but not soft
• about 150ml cold water

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