Rough puff pastry

Rough puff pastry

By
From
Encyclopedia of Food and Cookery

The simplest of the flaky pastries. Use for sausage rolls, turnovers, etc., where you want crisp tender layers but a very high, even rise is not required.

Ingredients

Quantity Ingredient
300g plain flour
pinch salt
90g butter, diced
90g lard or firm cooking margarine, diced
170ml iced water
squeeze lemon juice

Method

  1. Sift flour and salt into a large bowl. Have the fats cool and firm but not hard. Add fats to flour and stir around with a knife until pieces are well coated.
  2. Mix water and lemon juice and stir into flour with a round-ended knife, without breaking up fat. With floured fingers, gently gather 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.
  3. Flour work surface and rolling pin. Beat lightly and evenly with rolling pin from front to back of pastry, then roll out as follows: bring rolling pin down firmly on pastry, give a short, sharp back-and-forth roll, lift pin and repeat. The idea is to roll pastry thinner without pushing the fat about so that it breaks through the surface.
  4. Work your way from front to back of pastry with these short, quick rolls but stop just before you get to the back edge so that pastry is not pushed out of shape. If fat does break through, sprinkle it with flour and refrigerate pastry for 10 minutes before continuing.
  5. Roll out to a rectangle 3 times as long as it is wide and 1 cm thick. Fold bottom third up and top third down and seal edges by pressing lightly with rolling pin. Turn dough round at right angles so that top flap is to your right, as if it were a book.
  6. Roll again to a rectangle about 5 mm thick and fold as before. Repeat twice more, then place folded dough in a plastic bag and chill for at least 30 minutes. Dough is now ready for use.
  7. Chill again after rolling out and cutting, before baking. Unless otherwise indicated, bake rough puff pastry in a preheated very hot oven.
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