Rough-puff pastry

Ready in 10 mins plus cooling

More effort

Makes 700g
Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes

Nutrition and extra info

  • Freezable


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 250g strong plain flour
  • 1 tsp fine sea salt
  • 250g butter, at room temperature, but not soft



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • about 150ml cold water


  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.

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Comments (83)

shirley1265's picture

Just used this to make dead fly cake (Sly cake or fruit slice as it's otherwise known lol!) And the pastry turned out an absolute dream. Light, buttery, flaky and totally delicious. I will never buy frozen pastry again.

pjwillett's picture

worked great, looked fantastic but too much butter I will halve it next time

froisea's picture

So quick & easy and really delicious! Very buttery though and I've made it twice now so I think I will use less butter next time.

Bertie200's picture

Very easy to make, would use half the amount of butter next time

KevO's picture

Results turned out salty?
Use unsalted butter and stick rigidly to the sea salt requirement . Sea salt ( believe it or not) is not as strong as the processed refined table salt we are so used to for our baking.
If the results are still too salty half the salt requirement.

lornamcinnes's picture

A wonderfully easy recipe, I had no idea rough puff was so simple to make. I only used half the amount of butter and less than half the amount of salt and it was absolutely delicious.

lilmssquirrel's picture

Having laboured over real puff more times than I care to remember, last night I thought I'd look for a quicker option. After finding this, I won't be wasting my time on proper puff again. Really happy with the results and I have a couple of hours of my life back.

I even made a batch with half butter, half Stork and that worked just as well too.

Briddie's picture

This rough puff pastry exceeded my expectations. I'm no expert when it comes to dough, but the end result turned out beautifully. I first watched Gordon Ramsay's youtube video on his method for making basic shortcrust pastry, then I adapted some tips to this recipe. Using a digital scale for the ingredients, the entire thing came together very quickly, rolled out lovely after resting refrigerated and made a simply beautiful pastry for my meat pasties. Since my dough rectangle was a little wonky, I ended up doing the book fold, turn and roll about three times. A bakers blade (aka bench scraper, pastry cutter) finally came in very handy for keeping the shape and edges in line. I ended up with a dozen or more 6-7" rounds of dough for my pasties when I doubled this recipe, which worked out great. This one is a keeper.

juliehws's picture

Made this last night, have never really made any pastry before, it was a great success. Will be definitely making it again. All the family thought it was delicious and I was very pleased with what I had managed to do.

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

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

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

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

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

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.


Questions (2)

Foodie-Kitty's picture

If I have extra, how long can I store it for?

goodfoodteam's picture

Thanks for your question. You can keep the pastry in the fridge for 2 - 3 days or freeze for up to three months. It should be well sealed. Have a look at the tip above too for more information.

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