Rough Puff Pastry

This entry is filed under Baking Recipes.

Rough Puff & Ready To Roll

Soft doughy texture and ready to roll

I’m hoping to persuade you to get your hands dirty and make my ‘rough puff ‘ which is by far the easiest and quickest of the flakies.

Yes I know flaky pastry has a rep for being…well a bit flaky and more often than not a labourious task that outweighs any benefit.

But the pastry I’m about to show you isn’t tricky and only takes 20 minutes to make. I promise your efforts will be rewarded by a crisp, light pastry a thousand times better than the anemic, tasteless stuff in the supermarkets.

What you’re aiming to do is trap the fat and air in between the layers of dough during the rolling / folding process.

The trick is to use pliable butter – neither soft or hard then all you do is gently steam roller the butter into the dough with light jerky strokes and focus on keeping the edges straight during rolling and sealing them together during folding thereby trapping in the air and success will be yours.

Rough puff is ideal for steak and kidney or game pies, sausage rolls and fruit tarts. It also freezes well. The only downside is it becomes heavy once it gets cold, so make sure you reheat any leftovers! 

So Let’s Get Started…

Makes:500g pastry
Preparation Time: 20 minutes
Effort Level: some effort
Shelf Life: 5 days in fridge. 3 months in freezer

225g plain flour
175g unsalted butter
150ml chilled water
1 tsp lemon juice
1/2 tsp salt

Here’s What You Do:

Step 1: Pour 150ml ice cold water into a jug. Add 1 tsp lemon juice and place in the fridge.


Step 2: Sift the flour and salt in a mixing bowl.

Cut the butter into 1cm cubes, tip into the bowl and coat them in flour.

Using a knife, stir the chilled water into the flour and bind everything together without breaking up the butter.


puf-pastry-22Step 3: With floury hands gather the dough into a ball and place on a floured worktop.

Using your hands and a rolling pin, shape it into a rectangular brick.

puff-pastry-41Step 4: Keeping the rolling pin floured, roll out the dough using short jerky rolls into a rectangle 1cm thick.

Make sure the edges and corners are straight and neat, then mark across the dough into 3 equal parts.



Step 5: Fold up the bottom third of the pastry and seal down both sides trapping the air inside.

Now fold the top third down and seal in the same way.

Seal the edges with the rolling pin and give the dough a quarter turn to the left..

puff-pasry-51Step 6: Repeat the process of rolling, folding, sealing and turning 3-4 more times until no streaks of butter are visible .

You will be rewarded with a neat parcel of pastry. Wrap then chill in the fridge for 1 hour or until needed.


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2 Responses to “Rough Puff Pastry”

  1. Uma says:

    Lovely to hear from you! Though I’m not sure you’d really want to eat a rib sticking stew in Koh Samui – nice as it is!!!
    Damn! I was so pleased with myself writing that longwinded recipe. Thanks for letting me know I forgot to include salt. It took forever to write and plan! I will add it now. Happy New Year to you and yours

  2. Colin says:

    Hi Uma(mi).

    Winter? I could eat one of your pies any time of the year (but please hold your nose, shut your eyes and include some kidney).

    Just to let you know that you didn’t include the salt in your ingredients list for the rough puff pastry.

    Thanks for the lovely recipes.


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