Rough Puff Pastry
- 250g high grade plain flour
- 1tsp fine sea salt
- 250g butter, at room temperature, but not soft
- About 150ml cold water
- Makes 700g pastry.
- Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
- Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
- Turn dough out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork, you should have a marbled effect from the butter streaks.
- Divide rolled pastry into thirds visually. Fold a third across then fold the remaining third over the top. Cover with cling film and chill for at least 20 mins. Give the dough a quarter turn (to the left or right) and roll out as before to three times the length. Fold as before. Depending on time and for best results you should repeat this rolling, folding (laminating) and chilling process 3 times before rolling and cutting pastry for use.
- If using a stand mixer then grate butter into bowl and mix using paddle attachment
- Freezes well. Freeze before final fold.
- Always mark (finger dents) how many folds your pastry has