Rough-puff pastry

Rough-puff pastry

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(63 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, questions and tips

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16th Sep, 2014
This rough puff pastry exceeded my expectations. I'm no expert when it comes to dough, but the end result turned out beautifully. I first watched Gordon Ramsay's youtube video on his method for making basic shortcrust pastry, then I adapted some tips to this recipe. Using a digital scale for the ingredients, the entire thing came together very quickly, rolled out lovely after resting refrigerated and made a simply beautiful pastry for my meat pasties. Since my dough rectangle was a little wonky, I ended up doing the book fold, turn and roll about three times. A bakers blade (aka bench scraper, pastry cutter) finally came in very handy for keeping the shape and edges in line. I ended up with a dozen or more 6-7" rounds of dough for my pasties when I doubled this recipe, which worked out great. This one is a keeper.
2nd May, 2014
Made this last night, have never really made any pastry before, it was a great success. Will be definitely making it again. All the family thought it was delicious and I was very pleased with what I had managed to do.
16th Jan, 2014
Excellent pastry, very good texture, easy & quick to make but rather salty I thought. Next time I make it I'll use half as much. Better than shop-bought puff & easier than home-made proper puff. I'd forgotten about rough-puff pastry - last made it in the 80s doing Home Economics O level!
10th Oct, 2013
Pastry came out great, it rose wonderfully. However it shrank quite a lot. I made it to use in a pie so next time i will leave a lot more overhang and try to seal it to the edge of the tin.
13th Sep, 2013
First time I've ever made pastry. Wasn't sure what 'strong' flour was in NZ - used 'high quality' flour which seemed our equivalent. Worked brilliantly. Used it to make a pie. Will use it for beef wellington next.
30th Sep, 2013
I don't know what you'd call it in NZ, but Strong Flour is bread flour - it has a higher gluten content than ordinary flour, which gives the dough more stretch.
19th May, 2013
Brill, brill, brill! Used this for Beef Wellington. Cheated and used my sexy Kenwood mixer, which made it even easier!
1st Apr, 2013
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!!
24th Mar, 2013
I'm afraid it didn't work for me. I think I didn't get the different quantities quite right. Will try again soon.
14th Mar, 2013


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