Rough Puff Pastry

Time Needed - Approx. 15 mins
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We’ve all been there! You need puff pastry but you don’t want to spend hours in the kitchen making it, when you’ve got so many other things to be getting on with! There’s always that fear it might not work, “What if it doesn’t rise?” “It might be uneven!” “IT’S NOT PERFECT!!” It’s enough to make you want to skip making the pastry all together and reaching for the packet stuff!

Just before you go running to the frozen isle, we’d just like to tell you there is another way! A means of creating a pastry, of a thousand crispy buttery layers, ready to use in less than an hour!

That’s less time that it’ll take to jump into the car, drive to the shops, pick up a packet of puff, wait in traffic on the way back and finally get home!

What is this magic solution you ask? Three simple words; Rough Puff Pastry!

Our rough puff pastry recipe is so easy to make, we know this will be your go-to recipe when ever you want a quick, light flaky pastry in minutes.

This traditional recipe makes perfect rough puff pastry every time. It is quick to make, rises well, and once you bite into it, shatters into a thousand shards of delicious crisp pastry flakes.

The basis of so many great recipes, this rough puff pastry can be used to make both sweet and savoury dishes. Why not check out our pumpkin tatin recipe if your looking for some inspiration! They are delicious!

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225g Plain Flour

4g Salt

85g Salted Butter

85g Lard

 9tbsp Water, approx.




Step 1.

  • Sift the flour and salt into a mixing bowl.

  • Cut the fats into approximately 10g pieces and mix with the flour. The fat should stay in pieces at this stage.
  • Add 5 tbsp of water to the flour and blend lightly together with a round bladed knife.

Step 2.

  • Continue to blend the mixture adding the remaining water as necessary, until the pastry starts to come together
  • Complete the mixing with the hand, adding the remaining water as necessary to make a soft, but not sticky dough.

Step 3.

  • Roll out the dough on a lightly floured board to a rectangle approximately 5mm (¼ inch) thick. It is important that the ends are kept square and the sides are straight.
  • Mark the rectangle of dough lightly into thirds.
  • Fold the bottom third up to cover the middle third and fold the top third down.
  • Seal the edges lightly with the rolling pin and give the pastry a quarter turn so the join is now on the right hand side.
  • Repeat this process 3 more times - making it a total of 4 rolls and folds.
Rough Puff Pastry - Rolling the dough
Rough Puff Pastry - Top Third Down
Rough Puff Pastry - Bottom Third Up
Rough Puff Pastry - completed

Step 4.

  • Once the pastry is complete,  wrap tightly in clingfilm and chill in the refrigerator for at least 30 minutes before using.
  • Decide what you are going to use your delicious home made rough puff pastry for!

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Rough Puff Pastry - Finished
Rough Puff Pastry - Cooked Pastry

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Keep your cool!

Using cold fat and ice cold water is essential to the success of your rough puff pastry. The colder the fat, the less likely it is to melt and leak out, causing your pastry to become sticky and difficult to roll. If possible work in a cold kitchen on a cold surface, don’t go around turning on your ovens and boil lots of pans of water when making your pastry. This will end up warming up the kitchen which could end up melting your rough puff pastry to a soft sticky mess.

Choose wisely!

Using ordinary plain white flour is the perfect choice for this pastry, it has a lower gluten content which will prevent the pastry from becoming tougher as you create the layers. It has the added benefit of minimising shrinking during cooking.

Choosing the right fat for your pastry is just as important. We like to use a mix of salted butter and lard in order to get the perfect balance between texture and flavour! The lard creates a crispier flakier pastry, while the butter provides a deep rich satisfying taste! But if you fancy your pastry lard free, you can replace it with an equal quantity of butter, to make an all butter rough puff pastry!

Straighten up! 

Make sure you try to keep the edges of the pastry as straight as you can and the thickness and even as possible as you roll it out to ensure uniform layers.

Consider your first roll a freebie, it will always look a bit oval and misshapen but once you’re through the first one you will see the pastry becoming neater with every subsequent roll and fold.

Know when to fold ‘em!

The “puff” is our rough puff pastry is all down to the layers in the pastry. These can only be achieved by folding the dough after each roll! Make sure to keep count of how many rolls and fold you have done! Too little and that “puff” may not be so impressive, too much and the gluten in the flour may stretch too thin, weakening the structure, causing it to collapse under it’s own weight!

Give it a rest!

It is important to allow the dough to rest in the fridge once it is made, for at least 30 minutes. This gives the butter time to chill down and firm up again. It also gives the gluten a chance to relax preventing any shrinking or warping of your finished pastry.

If the worst should happen when making your pastry and it starts to become sticky and soft long before it is finish, don’t panic! All you need to do is wrap it up and place it in the fridge for 30 minutes, to firm up the butter, then carry on where you left off! Just make sure to note how many rolls and folds you have already completed! Not sure why? Clearly you skipped some steps above! Go back and look now! Naughty!

Waste not!

Leftover trimmings can be stacked up and chilled or frozen for another use. Don’t just scrunch them together in a ball or you will end up losing the layers you’ve worked so hard to get! Place them on top of one another, pressing together lightly with a rolling pin and chill ready to re-roll.

Now you know making crispy, flaky puff pastry is no longer something to be feared! Once you’ve made this rough puff and your home is filled with aroma of handmade buttery pastry, you’ll wonder why you ever used shop bought puff at all.

Now you know making crispy, flaky puff pastry is no longer something to be feared! Once you’ve made this rough puff and your home is filled with aroma of handmade buttery pastry, you’ll wonder why you ever used shop bought puff at all.

Rough Puff Pastry - Cooked Pastry 2

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