Rough puff pastry isn't too time-consuming to make and gives excellent results. It has the buttery flakiness of puff pastry, although it won't rise as much.
makes a 1/2 pound quantity (pastry for 1-crust pie)
1/2 pound All purpose flour, plus extra to dust
pinch of salt
3/4 cup butter, chilled
1 tsp lemon juice
1. Sift the flour and salt together into a bowl. Cut the butter into 3/4 inch cubes and add to the flour. Mix lightly to coat the pieces of butter with flour.
2. Using a round-bladed knife, stir in scant 1/2 cup chilled water together with the lemon juice to make a soft elastic dough. If the pastry is too dry, add a little extra water.
3. Turn out on to a lightly floured work surface and lightly knead the dough until smooth.
4. Roll the pastry out to a neat oblong, measuring 12 x 4 inches.
5. Fold the bottom third up and the top third down, then give the pastry a quarter turn, so that the folded edges are at the sides. Press the edges with a rolling pin to seal. Wrap in Saran wrap and leave to rest in the fridge for 15 minutes.
6. Put the pastry on a lightly floured surface with the folded edges to the sides. Repeat the rolling, folding and turning sequence four more times. Wrap in Saran wrap and leave to rest in the fridge for 30 minutes before rolling out.
7. Shape the rough puff pastry as required, then rest in the fridge for 30 minutes before baking.
31 users have helped to rate this recipe.