Rough Puff Pastry

How to Make Rough Puff Pastry

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1. Mix the flour and salt in a large bowl, add the cubed butter, and toss to coat the pieces in flour. Do not rub the butter in.

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2. Mix the iced water and lemon juice, pour it over, and stir with a table knife until the mixture starts to come together in a shaggy dough with visible lumps of butter. Press it into a rough rectangle.

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3. Roll the dough out on a floured surface to a rectangle about 45 x 20 cm.

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4. Fold the top third down and the bottom third up, like a letter, turn the dough a quarter turn, and roll it out to the same size again. Fold again.

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5. Wrap the dough in cling film and chill for 30 minutes.

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6. Roll and fold twice more in the same way, wrap, and chill for 30 minutes before using.

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7. Roll the pastry out as needed for pies, sausage rolls, tart cases and turnovers.

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Tips for Making Rough Puff Pastry

• Keep everything cold. Cold butter makes layers, and butter that softens smears into the dough and gives a heavy, greasy pastry.
• Do not knead the dough. It should look shaggy, with pieces of butter showing, and those pieces are what makes it flaky.
• Rest the dough between folds. It lets the gluten relax, so that it rolls out easily and does not shrink back.

What to Serve with Rough Puff Pastry

• Steak and ale filling
• Sausage meat
• Jam and custard

Storing & Reheating Rough Puff Pastry

Keeps wrapped in the fridge for up to 3 days. Freeze for up to 3 months and thaw in the fridge overnight before rolling.

Rough Puff Pastry FAQ: Common Questions

Rough Puff Pastry Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.