Rough Puff Pastry

24 Apr

No matter how annoying you think it is, it isn’t! This is a very useful thing to be able to make, I’m not saying you’ll use it all the time but its always nice to have a change once in a while with homemade pastry 🙂

300g Plain flour
150g Cold, diced butter
150-200ml Cold water

Estimated time: 1 hour


Firstly weigh your flour into a large bowl, add your cold diced butter and gently mix together so all of the butter is covered in flour.


Now the water, I’ve given a rough guide on the amount as it will change. This is because no matter how carefully you weigh flour it will nearly always take a different amount of water, there’s obviously nothing wrong with this but it just means you can’t keep to the same water measurements!

Right you don’t want to add too much water so I would start with 150ml, carefully stir this in and see if more water is needed. You only want enough water so the dough will come together, but not so much water that it becomes sticky. If you need water only add small amounts at a time as you don’t want to have to add more flour as it will change the quantities and makes life hard!!


Turn the dough out onto a floured surface and shape it into a rectangle. Using a rolling pin start rolling the pastry into a long rectangle away from you. For the first roll you want to go to roughly 1cm thick.

Once this thickness is reached carefully fold the top part of the pastry back towards yourself so that you have 1 1/3 of the pastry folded on top.

Now bring the bottom half and fold on top so you end up with your pastry folded in thirds leaving you with a business letter sort of fold. Turn the pastry by 90 degrees so that its now landscape.

Now roll it away from you once more to roughly the same thickness as before and repeat the folds again so you end up with another business letter. Repeat this whole process 5 times, turning by 90 degrees between each go.


Wrap the pastry in cling film carefully and place it on a tray in the fridge leaving to rest for 30 minutes. Once the pastry has rested you can take it out of the fridge and use for whatever tasty food you want!

And there you go, you can now impress all of your friends and validly by showing off your puff pastry skills!!! This is a very nice pastry and can be used for so many things, such as pies, pasties and so on. This is very easy to make and so usefully to know, even if you don’t use it for years, it’ll always be there!!!!! Enjoy everyone, I hope this comes in hand 🙂


2 Responses to “Rough Puff Pastry”


  1. Sausage Rolls with a Twist | Just the Basics - May 24, 2013

    […] the rough puff pastry (the recipe can be found by clicking here) roll it out to a large rectangle, roughly 3mm thick. If this isn’t thick enough then roll it […]

  2. Puff Tarts | Just the Basics - June 19, 2013

    […] in the freezer after making! If making from scratch then you can check out my puff pastry recipe here. If its in the freezer, either get it out the not before or carefully defrost it in the […]

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