Rough-puff pastry being rolled on a surface

Rough-puff pastry

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(65 ratings)

Prep: 10 mins Plus chilling

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 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into 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 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.

  3. Cover with cling film and leave to rest for 20 mins in the fridge.

  4. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.

  5. 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.

  6. 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.

  7. 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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John O'Connell's picture
John O'Connell
25th Sep, 2018
Assuming it does rise. What makes the dough puff/rise? there is no yeast, baking powder/soda or Leavener
Charey's picture
10th Sep, 2019
Puff pastry rises when the water in the pastry heats up and produces steam, creating air between those layers you should have made through all the folding.
rosie newth's picture
rosie newth
23rd Jan, 2018
So good !!, would definitely recommend for easy tasty recipe :)
8th Jan, 2017
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.
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!
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.
5th May, 2016
worked great, looked fantastic but too much butter I will halve it next time
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.
25th Jun, 2015
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.
8th Dec, 2014
Very easy to make, would use half the amount of butter next time


Marley Marshall-Squires's picture
Marley Marshall...
25th Jan, 2018
it always burns the out side not the middle no matter what temperature I put it at how do I stop this happening?
goodfoodteam's picture
29th Jan, 2018
Thanks for your question. It sounds like the top of your oven might be hot. We'd suggest putting the pastry on the middle shelf. If this doesn't help, put a tray on the shelf above to protect the pastry further from the heat.
19th Dec, 2016
How long do I cook this for?
goodfoodteam's picture
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.
21st Oct, 2016
If I have extra, how long can I store it for?
goodfoodteam's picture
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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