Rough-puff pastry

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Results 61-80

• teresa

  05 January 2012

  teresa commented on this recipe

  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"....

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• YummyFace

  02 February 2012

  YummyFace commented on this recipe

  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 :)

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• SalsaB

  16 February 2012

  SalsaB rated and commented on this recipe

  

  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.

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• jax

  07 March 2012

  jax rated and commented on this recipe

  

  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...

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• YummyNora

  25 March 2012

  YummyNora rated and commented on this recipe

  

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

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• Carte Blanche

  14 April 2012

  Carte Blanche commented on this recipe

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

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• Dee

  15 May 2012

  Dee commented on this recipe

  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!

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• Catherine F

  21 July 2012

  Catherine F rated and commented on this recipe

  

  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.

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• Kambiz

  23 July 2012

  Kambiz commented on this recipe

  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?

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• Patrice in au

  07 September 2012

  Patrice in au commented on this recipe

  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

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• Patrice in au

  07 September 2012

  Patrice in au commented on this recipe

  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

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• anniegetyourgun60

  07 September 2012

  anniegetyourgun60 rated and commented on this recipe

  

  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

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• Clair

  13 October 2012

  Clair rated and commented on this recipe

  

  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 :)

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• alanyalynda

  08 December 2012

  alanyalynda commented on this recipe

  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...

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• Anne

  16 February 2013

  Anne commented on this recipe

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

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• Columbyne

  04 March 2013

  Columbyne rated and commented on this recipe

  

  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!

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• SK2

  14 March 2013

  SK2 commented on this recipe

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

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• SK2

  14 March 2013

  SK2 rated and commented on this recipe

  

  

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• Ellie1789

  24 March 2013

  Ellie1789 commented on this recipe

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

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• tel

  01 April 2013

  tel commented on this recipe

  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!!

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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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Difficulty and servings

Makes 700g

Preparation and cooking times

Ready in 10 mins plus cooling

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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