Rough-puff pastry

Rough-puff pastry

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(62 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

    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, questions and tips

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yofkhm
8th Jan, 2017
5.05
Found that this pastry recipe worked really well, and I'll certainly be using it as a go-to puff pastry rather than doing it the proper way! I did quite a few turns, and chills, to the point where the butter was no longer marbled in the raw dough. I was a little worried that this would end up ruining it, but it was delicious. Loaded it with sugar to make Palmiers – and though they didn't hold their shape (unsure of whether this was due to the pastry or my being inept) they were tasty, and the pastry did what it was supposed to.
janeyc66
17th Dec, 2016
Fab...used a butter sub as all I had and repeated a couple of folds as baking loads for xmas and had the time.. but turned out beautifully and loads of layers....making a load now to freeze ...used first lot to make pulled pork mini pasties and a tomato tart...a puff pastry that tastes of something...result!
shirley1265
12th Oct, 2016
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
5th May, 2016
worked great, looked fantastic but too much butter I will halve it next time
fernieness
3rd Dec, 2016
Nooo. Don’t use less butter. GR’s recipe wasn’t meant to reduce the European butter mountain. The one handed down by my grandmother (a graduate of Edinburgh’s Atholl Crescent) calls for equal weights of flour and butter and was taken seriously by her daughters so that in winter my aunt, fur coat clad would make the pastry outside to stop the butter going mushy. I find that a combination of starting with extra cold butter, refrigerating often, working swiftly, and placing the pastry-in-process in oven paper to roll it out is enough.
froisea
25th Jun, 2015
5.05
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
8th Dec, 2014
Very easy to make, would use half the amount of butter next time
KevO
16th Nov, 2014
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
lornamcinnes
27th Sep, 2014
5.05
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
23rd Sep, 2014
5.05
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.

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yannikavdp
19th Dec, 2016
How long do I cook this for?
goodfoodteam's picture
goodfoodteam
20th Dec, 2016
This will depend a bit on the recipe you're using it in as a difference in oven temperature will dictate how long. Cook until golden.
Foodie-Kitty
21st Oct, 2016
If I have extra, how long can I store it for?
goodfoodteam's picture
goodfoodteam
1st Nov, 2016
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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