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

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 250g strong plain flour
  • 1 tsp fine sea salt
  • 250g butter, at room temperature, but not soft

    Butter

    butt-err

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

  • about 150ml cold water

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.

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Comments (82)

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.

simonbeal's picture
4

A little buttery for my taste, but otherwise wonderful!

youngcooksophie's picture

Utterly briliant. So useful

janeyedge's picture

Much too salty - 1 tsp per 250g flour - yeuk.

karler88's picture
5

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

gara61's picture

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

angelmist's picture
5

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

kristicarrington's picture

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.

dunnybea's picture
5

Really good to make and also extremely easy.

clarey2311's picture
5

Sorry. meant to give this 5 stars!!

clarey2311's picture
5

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.

gailwright's picture

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

provene's picture
5

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.

redshep's picture
5

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"!

sh231193's picture

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

gunnhak's picture
5

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

sophielydon's picture
3

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....

ditone's picture
5

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.

chocolatyclaire's picture

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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