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Rough Puff Pastry

This recipe (by weight) is super easy to remember... equal parts flour to butter plus half part ice cold water to bring it all together!
Servings 2 12in square sheets

Ingredients

  • 200 g frozen salted butter
  • 200 g plain flour + extra for rolling
  • 100 ml ice cold water

Instructions

  1. Place sifted flour into a large bowl.
  2. Roughly grate frozen butter into the flour, tossing to coat butter bits in flour as you go.
  3. Make a well in the centre, drizzle in cold water and stir to form a rough, dry dough. (Do not knead)
  4. Dump dough onto a large sheet of clingfilm, gently press together and wrap. Refrigerate for 20mins.
  5. On a floured surface or silicon mat, roll dough into to a 4:1 long rectangle. (You should see bits of butter in the pastry).
  6. Fold both short ends into the centre and fold in half again. Turn dough 90º, roll out into a 3:1 rectangle, flouring as required.
  7. Fold dough into thirds, like a letter, turn 90º and roll it out again to a 3:1 rectangle. Repeat 1-2 more times.
  8. Fold and wrap the dough in clingfilm and rest in the fridge for at least 20mins before using to relax the gluten.
  9. Preheat the oven to 200C.
  10. Roll the dough out to 5mm thick and cut into desired shapes.

Recipe Notes

For a professional, shiny and golden finish, brush the tops of the pastry with egg wash (whisk 1 egg with a teaspoon of water), but avoid brushing the cut edges to allow the pastry layers to rise. Also, if you have time, freezing the rolled dough before baking will help firm up the butter in the pastry which reduces seepage.