Rough puff pastry

Rough puff pastry

By
From
Baking
Makes
20 cm rounds
Photographer
Vanessa Levis

This is the simplest of the flaky pastries. Use it for sausage rolls, turnovers or other recipes for which you want crisp, tender layers, but where a very high, even rise is not required.

Ingredients

Quantity Ingredient
300g plain flour
a pinch of salt
180g butter, diced
2/3 cup iced water
a squeeze of lemon juice

Method

  1. Sift the flour and salt into a large bowl. Have the butter cool and firm but not hard. Add the butter to the flour and stir around with a knife until the pieces are well coated. Mix the water and lemon juice and stir into the flour with a round-ended knife, without breaking up the butter. With floured fingers, gently gather the mixture into a ball, then place it on a floured work surface. Do not knead; use floured hands to shape it into a rectangular block.
  2. Roll out to a rectangle three times as long as it is wide and 1 cm thick. Fold the bottom third up and the top third down and seal the edges by pressing lightly with the rolling pin. Turn the dough round at right angles so that the top flap is to your right, as if it were a book. Roll again to a rectangle about 5 mm thick and fold as before.
  3. Repeat twice more, then place the folded dough in a plastic bag and chill for at least 30 minutes. The dough is now ready for use. Chill again after rolling out and cutting, before baking. Unless otherwise indicated, bake rough puff pastry in a preheated 230°C oven.
Tags:
baking
bakery
margaret
fulton
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