Rough Puff Pastry
Preparation : 1 h 
Cooking : 0 min
Total time : 1 h Rest : 0 min
1 pastry
250 g of plain flour
50 g of soften butter
200 g of cold butter
0.5 tsp of salt
125 ml of cold water
Associated products
RECIPE STEPS
1
Chop the butter into 1cm chunks before loading on top of the flour and salt, in the main bowl of the food processor. PULSE for 2 secs
- 250 g of plain flour
- 50 g of soften butter
- 200 g of cold butter
- 0.5 tsp of salt
2
Add the water and PULSE again, for another 2 secs. The pastry needs to remain grainy and just combined; don’t overwork it. Remove the blade & form the pastry into a ball, wrap, rest & chill in the fridge for 20 minutes.
- 125 ml of cold water
3
Flour the work surface and roll out the pastry into a rectangle. Fold it into three and give it a quarter-turn. Roll the block of pastry into a rectangle as before, and fold it into three again. These are the first 2 turns. Wrap, rest, chill for a further 20 mins.
4
Give the chilled pastry another 2 turns, rolling and folding as before. This makes a total of 4 turns, and the pastry is now ready. Finally, wrap, rest, chill in the fridge, again, for at least 30 minutes before using.
