Rough-puff pastry

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• Samantha - Jane

  2008-04-06 17:02:17.664375

  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

  2008-05-28 21:05:17.169651

  Donna 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

  2008-07-13 21:06:22.240062

  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

  2008-09-13 16:57:24.140051

  EmHillier rated this recipe

  

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• Ditone

  2008-11-20 20:16:55.839798

  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

  2008-11-20 20:18:15.83033

  Ditone rated this recipe

  

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• Sophie

  2009-02-05 18:10:15.995438

  Sophie rated and commented on this recipe

  

  I'm afraid I disagree with the 'puff pastry in minutes' claim. Mix, fridge for 20 mins, roll, fridge for 20 mins is more like an hour. It is simple, but it's quite time-consuming if you're used to cheating with the Jus-Roll....

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• Gunnar Hakonarson

  2009-02-24 09:07:43.079939

  Gunnar Hakonarson rated and commented on this recipe

  

  This was incredibly easy. I find this pastry easier to work with than the frozen pastry I have bought so far.

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• sh231193

  2009-03-05 17:05:27.296751

  sh231193 commented on this recipe

  Very good recipe - first time I've made pastry myself and it came out just the way I like! Browned, not burnt or too wet - perfect! I didn't get the marble effect, but that's my cooking not the recipe! Lol

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• Red

  2009-03-19 13:44:21.761018

  Red rated and commented on this recipe

  

  This is great, a cross between puff pastry and normal pastry. Very easy to make and I had comments of "the best pastry I have ever had"!

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• AnnaG

  2009-04-10 16:31:40.267755

  AnnaG rated and commented on this recipe

  

  I will never use frozen again! This is so easy and so delicious. Yes Sophie it can be a bit time consuming if you do it all in one night, but if you plan ahead you can make the night before and then just roll it out when needed.

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• GailWright

  2009-05-14 20:51:23.6792

  GailWright commented on this recipe

  This recipe is really great and easy, no more bought puff pastry for me.

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• Clare McNulty

  2009-05-20 19:46:02.821707

  Clare McNulty commented on this recipe

  Amazing, idiot-proof recipe - can't recommend it highly enough! Despite adding too much water (due to my impatience) and ending up with a rather sticky mixture initially it still turned out fine. I did the rolling/turning/chilling step another two times (after reading about puff pastry making on you-tube) and got a fantastically light and flaky result. While I consider myself to be a good cook I have never been brilliant at either pastry making or baking so am very chuffed at how this turned out. Used it to make the courgette and parmesan tart on this site: http://www.bbcgoodfood.com/recipes/10466/courgette-and-parmesan-tart and I can highly recommend that too :-D I will NEVER go back to ready roll after this - can't see why anyone would! I know it takes more time but better to make it in advance and freeze it.

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• Clare McNulty

  2009-05-20 19:47:21.133863

  Clare McNulty rated and commented on this recipe

  

  Sorry. meant to give this 5 stars!!

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• kellieClayton

  2009-06-20 19:44:47.906251

  kellieClayton rated this recipe

  

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• dunnybea

  2009-08-26 07:23:50.344597

  dunnybea rated and commented on this recipe

  

  Really good to make and also extremely easy.

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• Kristi

  2009-09-03 12:26:11.003092

  Kristi commented on this recipe

  I found the pastry very easy to make. I used it to make a tart and put too much topping on which stopped it rising. I found the pastry tasted richer than the shop brought stuff, so I imagin it would be good for sweet dishes.

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• angelmist

  2009-09-16 15:11:31.132946

  angelmist rated and commented on this recipe

  

  Really easy, tastes great. Made apple turnovers and got rave reviews all round! Much better than store bought puff pastry.

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• gwen

  2009-09-19 15:31:57.768369

  gwen commented on this recipe

  had a pack of minc i didnt know what to do with, found this recipe and made cornish pasties. best ever. sorry jus rol

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• karler

  2009-10-30 18:25:11.251448

  karler rated and commented on this recipe

  

  It works! Pastry rose beautifully and tasted great. I used this to make perth apple strudel. Yum!

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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

Preparation 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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