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


  • 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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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?
21st Jul, 2012
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.
15th May, 2012
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!
14th Apr, 2012
If there is a God of cooking Godon must be his prophet. Wonderful pastry recipe.Best regards Peter
25th Mar, 2012
Very easy to make for a first timer like me. Tasted great!
7th Mar, 2012
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...
16th Feb, 2012
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.
2nd Feb, 2012
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 :)
5th Jan, 2012
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"....
3rd Nov, 2011
@fgillies - Are you using whipped butter? Just use the regular sweet cream stuff that comes in sticks. That's the same as ordinary butter in UK/Ireland. 250gms is equal to 2 and 1/5 sticks but you could try cutting down the butter so you have a flour:butter ratio of 4:3. If you find the butter melts too quickly then try mixing up your dough over an ice bath. If you live in a humid place you might need less water. Try adding about two-thirds of the water at first and keep adding until you get the right consistency. I'm sure if you experiment a wee bit you'll get it right. Good luck!


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