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Rough Puff Pastry
- Preparation and cooking time
- 2 hours chilling
- More effort
- Makes 600g pastry
Light flaky pastry, much better than shop bought.
- 260 g unsalted butter frozen and then grated
- 350 g Plain flour
- 120 - 150 ml ice cold water
- 1 tsp salt
- 1/2 tsp white vinegar (preferable) or lemon juice
- STEP 1In a bowl, mix the flour, salt and the 60g of butter. With your fingers quickly rub the butter into the flour. You can also do this in a food processor.
- STEP 2Add the vinegar (or lemon) and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough together. Add enough water to form a firm dough that is not sticky or too wet. Leave it to rest for about 5 minutes in the fridge.
- STEP 3Roll the dough out into a long rectangle about 15cm wide, and 40cm long.
- STEP 4Sprinkle 100g of grated butter on 2/3rds of the area of this rectangle.
- STEP 5Fold over the portion without butter, towards the middle. Then fold over the other end, over the first fold.
- STEP 6Turn the dough 90 degrees and roll it out to form another long rectangle, about 15cm wide, and 40cm long.
- STEP 7Repeat with the rest of the butter and fold over.
- STEP 8Complete 3 more folds so you have folded the dough about 5 times. You shouldn’t need to refrigerate between folds, if you work quickly, but if it’s a hot day and the butter starts to seep through, keep the dough in the freezer for about 10 minutes to harden the butter and continue.
- STEP 9After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge for at least 2 hours before using.