Rough-puff pastry

Rough-puff pastry

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(49 ratings)

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Cooking time

Ready in 10 mins plus cooling

Skill level

Moderately easy

Servings

Makes 700g

Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

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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Method

  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.

Recipe from Good Food magazine, March 2005

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Comments

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sarawallace's picture

Excellent pastry, very good texture, easy & quick to make but rather salty I thought. Next time I make it I'll use half as much. Better than shop-bought puff & easier than home-made proper puff. I'd forgotten about rough-puff pastry - last made it in the 80s doing Home Economics O level!

mmebutterfly's picture
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Pastry came out great, it rose wonderfully. However it shrank quite a lot. I made it to use in a pie so next time i will leave a lot more overhang and try to seal it to the edge of the tin.

SiNZ's picture
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First time I've ever made pastry. Wasn't sure what 'strong' flour was in NZ - used 'high quality' flour which seemed our equivalent. Worked brilliantly. Used it to make a pie. Will use it for beef wellington next.

muttihaha's picture

I don't know what you'd call it in NZ, but Strong Flour is bread flour - it has a higher gluten content than ordinary flour, which gives the dough more stretch.

alycia's picture
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Brill, brill, brill! Used this for Beef Wellington.
Cheated and used my sexy Kenwood mixer, which made it even easier!

terryearl's picture

I'm really impressed with this easy recipe. All I ever manage to make in the kitchen is a big mess. But have used this recipe for a chicken and leek pie today. Not only is it edible, but the pastry worked like a dream. Thanks, Gordon!!

ellie1789's picture

I'm afraid it didn't work for me. I think I didn't get the different quantities quite right. Will try again soon.

skseow's picture
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skseow's picture
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Light and a little flaky that was just right.Perfect for portugese tarts. Delighted with result. But will reduce butter the next time.

prue_23's picture
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On a very low fat diet for medical reasons so I should not really even touch this... but I HALVED the amount of butter and it still came out amazingly well and was truly delicious. I used it to top a chicken, ham and leek pie. And yes, I did have some!

Annie M's picture

A simple recipe to follow with excellent results. Will certainly be making this pastry again.

alanyalynda's picture

Added a bit more of a cheat - I used frozen butter and grated directly into flour ( flour fingers b4 grating). Used very cold water and knife to mix and rolled straight away x3. Covered in cling film and left half an hour. Made a light crispy crust for my chicken and courgette pie...

clairroberts's picture
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My friends and I had a Bakeathon one evening at Sarah's and we all made different baking delights - I went savoury and made sausage rolls using this pastry recipe. First ever puff pastry attempt for me. I found rolling into a rectangle quite difficult - I know it sounds inept especially as no one else has mentioned but this was the hardest thing. I also feel I did not get the butter marbled texture right resulting in not that flaky but very tasty pastry.
Tasted by many and very good comments on taste and texture. I will be trying again :)

anniegetyourgun60's picture
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First time I've made my own puff pastry, it was so easy to do and turned out perfectly, tasted lovely. I won't be buying reasy made any more

2012patrice's picture

Alot of cooks for some reason i dont know why is that 250grams of plain flour is equal to 1 cup of flour,this is NOT TRUE 250
grams of flour is equal to 2 and 1/4 cups flour thats why alot of you ended up with sloppy dough its best to use digital kitchen scales if in doubt

2012patrice's picture

Alot of cooks for some reason are under the impression, i dont know why is that 250grams of plain flour is equal to 1 cup of flour,this is NOT TRUE 250
grams of flour is equal to 2 and 1/4 cups flour thats why alot of you ended up with sloppy dough its best to use digital kitchen scales if in doubt

kazkah96's picture

I very much like to test this recipe and wonder if someone here can help me out! English is not my native language and I don't really understand the folding part (4). Any help?

gingerboris's picture
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Brilliant recipe, so easy to make. I always try to make a couple of additional batches at a time so there is some for the freezer. It works just as well after being frozen, I do that with the scraps too. I use it for Cornish pasties and my family just love them.

deecup's picture

I have never really cooked in my life and I thought I'd try this, holy cow it worked and tasted awesome! Let's get cooking!

ilovefishandchips's picture

If there is a God of cooking Godon must be his prophet. Wonderful pastry recipe.Best regards
Peter

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