Rough-puff pastry

Rough-puff pastry

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(56 ratings)

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 (82)

clairroberts's picture

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

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

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

freakyfreida's picture

Very easy to make for a first timer like me. Tasted great!

jax1064's picture

This s a brilliant recipe .I made one of my mum's recipes which is a corned beef pie using this for the pastry.I didn't have strong flour so thought I would chance it and use normal flour and it came out beautiful..I have only ever made my own pastry a handful of times but will be making more now I have this recipe...

sallyshark22's picture

Great, great, great! Like others have said, I've never tried to make puff pastry before, believing it to be too difficult. Not so! Just by following this recipe closely, the resulting pastry was wonderful. It even puffed up! I used it for Gordon's beef wellington; fab.

rntempest's picture

So SO simple, with yummy results.

My tip: seems to be even better if you can leave in the fridge overnight before use, but is good even if you used it after 20 mins.

Winner :)

teresadias's picture

dear Gordon
I would appreciate if you could please only put the correct measure in the ingredients list and not later on say, "use only 3 thirds of the water"....

ruamac's picture

@fgillies - Are you using whipped butter? Just use the regular sweet cream stuff that comes in sticks. That's the same as ordinary butter in UK/Ireland. 250gms is equal to 2 and 1/5 sticks but you could try cutting down the butter so you have a flour:butter ratio of 4:3.
If you find the butter melts too quickly then try mixing up your dough over an ice bath.
If you live in a humid place you might need less water. Try adding about two-thirds of the water at first and keep adding until you get the right consistency. I'm sure if you experiment a wee bit you'll get it right. Good luck!

fgillies's picture

I'm on my second attempt and I'm not hopeful for the outcome! My butter seems to melt far too quickly, so even though I only put about 100ml of water in it was far too mushy and wet. I've added some extra flour so fingers crossed, but I can't imagine it will roll when it comes back out of the fridge. I live in the States and the commonly used butter here is 'cream' butter so maybe that has something to do with it. I bet is would work with Lurpack! Oh well.

sircrouton's picture

Worked like a charm!

issie1414's picture

I made several times now, but today, I didn't have enough butter, so made 125g Butter and 125g Suet, Apple & Black Berry pie was lovely. Also only ever make mine with good old Plain Flour, never see Strong Plain flour in my part of France!

jfk1963's picture

This was DIVINE. No more frozen puff pastry for this little black duck ! I grated the butter using a potato peeler (as you do with Parmesan cheese) and that seemed to give just the right size chunks. I also did the fold and roll thing about 4 times - the result - a delicious light and flaky pastry ! I'm VERY impressed. I had some leftover Moroccan Lamb mince from a savoury dish last night so used this with the pastry to make little savoury pies which we had with Sweet Chilli Sauce. YUM !!

renee123's picture

I have to laugh at this being ready in 10 minutes.

pjrome's picture

There was a stage during the recipe I thought I must have misread the quantities as it was so buttery, but ditching the doubts I persevered and it made gloriously light buttery pastry for a tomato tart for lunch. For those people addicted to ready made puff pastry, this was infinitely better and lighter, and very easy to do.


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