Rough-puff pastry

Rough-puff pastry

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(55 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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spaghetti77's picture

I have just tried to make this with flora instead of butter - so far its in the fridge for the first part of the recipe. There is no way I could add water it is already a mushy wet blob, adding water would have just turned it into a soup! It was still too wet and I added about 20g more flour and wrapped in cling film, I also added 20g sugar for sweetness. I have no idea how thinly I should roll this out nor how long to cook it for or at what temperature?! Maybe I am just not seeing it on the recipe. I'll let you know how it turns out! Of course, I'm sure t would work perfectly with butter!

deanfred's picture
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Used this recipe a few times now and found it to be the perfect pastry for pies and Cornish pasties, i too did a few extra folds and rolls and found that it is a lighter more fluffy pastry if done this way. i know Gordon is a swearing enthusiast so just to let him know its ******* Great

helenmcl's picture
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I agree it's not pastry in minutes but it is excellent. I shall make it again. Delicious.

beauty79's picture
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I will never buy shop bought again. This recipe was so easy and my pastry turned out perfect.

mrsmammy's picture
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Far too salty for my palate but would definitely make this pastry again with half the salt.

suepine's picture
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Amazing pastry! Mine was sticking to the table during the folding process, so I didn't have high hopes for it at first. Really recommend this recipe.

gazzainthekitchen's picture

I was a first time Puffer.
Easy and great recipe for the uninitiatted like myself.
I lowered the cals by using light margerine.
I also used wholemeal flour.
The recipe is that good that it's difficult to muck up.
Oh yeah, the pastry topped a turkey, leak and bacon pie :)

elliotrundle's picture

nice pastry :)

elliotrundle's picture

nice pastry :)

northernpants's picture
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I found ths pastry very easy to make, it also freezes well.

lcoker's picture
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The best ever puff pastry recipe, i will never buy pastry in the shop again.Easy to prepare and great to eat.

agika12's picture

I made chicken pie and I used Gordon's puff pastry recipe and I followed the recipe. After the bake of chicken pie and the pastry top was nice brown but inside the pastry was raw. It didnot bake well the puff pastry. What did I go wrong?

helsbelssuomi's picture
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It was easy, didn't think it would be. Made sausage rolls, turned out really well.

chris210's picture
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I think I am just a really bad cook, I tried this recipe twice and both time I failed. I added less than 2/3 of the water and it still came out as a runny mess. What am I doing wrong? I just gave up and defrosted a pack of frozen pastry.

mrsbancroft's picture

ramsay always has the best recipes

renee123's picture
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I just made this for my boyfriend and I, and it was tasty and flaky, but is there any way to cut this down so we don't double our bodyweight? ;) I have butter coming out of my ears.

I'm thinking I will try it again with half the butter. Either that or we just have extremely small portions from now on.

Can anyone suggest a healthier option?

georg10's picture
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Good pastry used it today (02.Nov.10) for first time but will be used more often. Follow the instructions and its easy, but then I am a Gordon Ramsey fan.

shinyb's picture

This pastry turned out awesome and I'd never made pastry... well not since school 15 years ago! Very easy and turns out beautiful!

katiekingpettitt's picture

Under ingredients it would be better if you just stated 100-150 instead of quoting 150!

KevO's picture

It does say "about 150ml of cold water"...."about" is not a precise measurement.
With flours varying so much, you can never be precise about how much water/liquid to add.
Best practice is to add little by little. Sometimes you'll need more than the recipe states, sometimes less.

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