Rough Puff Pastry

Rough Puff Pastry
20th September, 2020

Puff pastry, when done properly is a seriously long and laborious task - but that's why it tastes so good. A Rough Puff pastry follows similar guidelines and process but is a little bit less strict. We still add a lot of butter to make light flaky pastry and we still roll it out a few times but not as often so we get a half way house pastry which is still great

The important part of this pastry is the temperature as we don't want the butter to actually melt so if it's a hot day - wrap the pastry back up and pop into the fridge between rollings. In all cases though - work fast

Ingredients

250g Plain Flour

pinch of salt

250g cold and cubed butter

4-6 Tbsp cold water

Method

Seive the flour and salt into a large bowl as we're going to work the dough with our fingers

Add 50g of the butter and quickly rub it together with your fingers. You'll end up with something like breadcrumbs which is what you want

At this point; add in some of the water (you might not need it all) until the dough is just coming together

On a lightly floured surface; tip the dough out and quickly knead into a rectangle shape. Start to roll the dough in one direction until it's it's about 20 centimeters wide and 3 times in length

Add 100g of the remaining cubed and cold butter to the middle of your dough

Fold it into thirds - take from the top and fold to half way line and cover the butter, take from the bottom and layer over the first fold

Spin the folded dough 90 degreess and roll one way again to roughly same size as first roll - this is the first layers of the pastry

Using the last of the butter, follow the same insructions by placing in the middle of the dough

Fold again as before; rotate 90 degrees and roll one direction

Fold the final time - cling film and store in the fridge until needed

To roll out again when needed - take it out the fridge and let it come to room temperature before rolling on a lightly floured surface