Member recipe
Member recipes are not tested in the GoodFood kitchen.

Rough Puff Pastry

By qas5saq (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • 2 hours chilling
  • More effort
  • Makes 600g pastry
Light flaky pastry, much better than shop bought.
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Ingredients

  • 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

Method

  • STEP 1
    In 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 2
    Add 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 3
    Roll the dough out into a long rectangle about 15cm wide, and 40cm long.
  • STEP 4
    Sprinkle 100g of grated butter on 2/3rds of the area of this rectangle.
  • STEP 5
    Fold over the portion without butter, towards the middle. Then fold over the other end, over the first fold.
  • STEP 6
    Turn the dough 90 degrees and roll it out to form another long rectangle, about 15cm wide, and 40cm long.
  • STEP 7
    Repeat with the rest of the butter and fold over.
  • STEP 8
    Complete 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 9
    After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge for at least 2 hours before using.
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