Rough Puff Pastry

by bfbaker

DSC_1962

DSC_1964

Because, well, normal puff pastry? To quote that famous internet meme – ain’t nobody got time for that. Well I’m sure some of you do and, furthermore, I’m sure it’s flipping tasty but I struggle to spend time with pastry. Yes, the hard work is rewarding and, yes, it generally is incredibally tasty when you’ve slaved over it for an afternoon or so but…I’ll take a short cut where I can – and it’s not too often you’ll hear me say that in the kitchen!

This makes a gloriously crisp, flaky and buttery pastry that can be used for a multitude of things and can be whipped up in an hour or so if you’re really pushed for time. So. You know. No excuses!

Recipe

500g plain flour

1 tsp salt

500g unsalted butter

250ml cold water

Tip; maybe keep your water in the fridge if you know you’re going to be making this. Really, really cold water works a treat.

  1. Allow your butter to come to room temperature – not super warm and squishy but malleable – and pop in a bowl with the flour and salt. Rub all ingredients together until it resembles chunky breadcrumbs.

  2. Slowly add the water and mix together with your hands until it’s all combined. You don’t really have to knead at this stage – seeing flecks of butter is totally normal. Good, in fact. Roll it into a ball, wrap in cling film and pop in the fridge for twenty minutes.

  3. Take your pastry out of the fridge and roll out into a rectangle. Fold a third of the pastry into the middle and then fold the remaining third over the top of that. Roll the whole lot out into a rectangle again and fold once more. Pop in the fridge again for 10/20 minutes and repeat the folding and rolling process again. Try as hard as you can not to over-work the pastry.

  4. Let the pastry rest in the fridge until you’re ready to use it.

  5. Use an egg wash (one beaten egg, mixed with two tablespoons of water) to glaze the pastry before popping into a preheated oven (190) for thirty minutes and enjoy!

 

Advertisements