Rough-puff pastry being rolled on a surface

Rough-puff pastry

  • 1
  • 2
  • 3
  • 4
  • 5
(79 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-
Save to My Good Food
Please sign in or register to save recipes.


  • 250g strong plain flour
  • 1 tsp fine sea salt
  • 250g butter, at room temperature, but not soft



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
14th Jun, 2020
Never made rough puff before and tried this recipe because of the positive comments. Brilliant! As easy as making shortcrust and the result was really professional. Made a courgette, asparagus and ricotta tart. Will never hesitate to make this again instead of using shop-bought. I, too, didn’t need as much water but that really wasn’t a problem, as I added the 100ml as stated and that was enough.
NGK Firm's picture
NGK Firm
4th Jun, 2020
Hy, Loved it!! Tried Egg Puff without Oven : EGG PUFFS
michael ridley's picture
michael ridley
30th Mar, 2020
I am a fan of Delia's flaky pastry method and got great results combining the two - so I used butter in the ratio of 68% of the flour amount, freeze it first for 40 minutes then, holding it in its foil, grate it into the bowl of flour occasionally dipping the end of the butter into the flour. Then use a palette knife to mix it up ( this way the butter is kept very cold) - add water gradually to get a reasonably dry dough still combining with the palette knife and when it feels just moist enough to come together use your hands to shape, rest and roll it using Gordon's method. Amazing results - better than shop bought with the rise in pastry when cooked and the clear multiple layers
14th Mar, 2020
So easy and worked perfectly......made a pie and used the leftovers to make palmers.
Jay Smerdon's picture
Jay Smerdon
27th Jan, 2020
Brilliant recipe, quick and foolproof to make. Thank you
Jod880's picture
30th Dec, 2019
Very easy recipe, although I didn't need anywhere near the amount of water stated.
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.


Dyls's picture
29th Jun, 2020
Does this work well to be frozen?
lulu_grimes's picture
1st Jul, 2020
Hi, Yes you can freeze this pastry. Wrap it tightly to stop any moisture building up when you defrost it. Lulu
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.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?