Simple rough puff pastry

Simple rough puff pastry

By
From
Desserts
Makes
350g

Until ready-made all-butter puff pastry is more widely available in the shops, this is the recipe you need for great-tasting puff pastry.

Ingredients

Quantity Ingredient
200g plain flour
1/4 tsp salt
150g butter
1 tsp lemon juice

Method

  1. Mix together the flour and salt. Cut the butter into small cubes (this is where the recipe differs from flaky pastry) and mix the butter into the flour without breaking up the lumps. Mix to a stiff dough with 100ml cold water and the lemon juice.
  2. On a floured board, roll the dough into a rectangle three times as long as it is wide – about 30 x 10cm.
  3. Fold the top third down and bottom third up. Turn the pastry sideways and seal the edges. Continue to roll and fold four times, leaving the pastry to rest for 15 minutes between each folding and rolling. Wrap in clingfilm and leave to rest and chill in the fridge for 30 minutes before using.
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