Rough-puff pastry

Rough-puff pastry

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(61 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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skseow
14th Mar, 2013
5.05
Light and a little flaky that was just right.Perfect for portugese tarts. Delighted with result. But will reduce butter the next time.
prue_23
4th Mar, 2013
5.05
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!
Annie M
16th Feb, 2013
A simple recipe to follow with excellent results. Will certainly be making this pastry again.
alanyalynda
8th Dec, 2012
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...
clairroberts's picture
clairroberts
13th Oct, 2012
4.05
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 :)
anniegetyourgun60
7th Sep, 2012
5.05
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
2012patrice
7th Sep, 2012
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
2012patrice
7th Sep, 2012
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
kazkah96
23rd Jul, 2012
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?
gingerboris
21st Jul, 2012
5.05
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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