Rough Puff Pastry
 
Prep time
Total time
 
A great alternative to regular puff pastry. Quick and easy.
Author:
Ingredients
  • 250 gm all purpose flour
  • 1 tsp sea salt
  • 250 gm butter, at room temperature but not soft
  • about 150 ml cold water
Instructions
  1. Sift the flour and salt. Break the butter into small cubes, and rub it in the flour till it resembles coarse bread crumbs.
  2. Add about two-thirds of the cold water, mixing until you have a firm rough dough, adding more water if required. Don't knead too much, only knead till everything comes together and wrap in cling film and let rest for 20 mins in the fridge.
  3. Turn out onto a lightly floured work surface. Knead gently and form into a smooth rectangle. Roll dough in one direction only till you form a 20 x 50 cm rectangle.
  4. Fold top third down to the centre, then bottom third up and over that, like a letter. (You can check the post on puff pastry 101 on the site to understand exactly how to fold). Give the dough a quarter turn (to the left or right), and roll out again to 20 by 50 cm rectangle. Fold as before, cover with cling film and chill for at least 20 min before rolling to use.
  5. Follow the baking instructions on the post for caramelized onions, gruyere and mushroom tarts.
Recipe by The Novice Housewife at https://novicehousewife.com/2012/12/21/rough-puff-pastry/