Rough Puff Pastry

Rough puff pastry is not hard to make following these simple instructions. It is much faster than making real puff pastry and it rises almost as much.

There are some occasions when I use this pastry in preference to classic puff pastry because I don't actually want it to rise too much.

For example, it's perfect for making sausage rolls or savoury rolls.

If you have less time to spare, you can replace the puff pastry in the apple tart recipe with rough puff pastry. And you can also make lovely little jam tarts with rough puff pastry.

At a pinch, you can actually use this pastry with vanilla slices - but in this case, I really do prefer to use classic puff pastry because of the more delicate layers.

This recipe makes quite a large quantity of pastry. I usually make a full quantity like this to make savoury rolls because they freeze so beautifully.

However, if I was just making tarts for afternoon tea, or vanilla slices, I would consider making just a half quantity, since the recipe divides easily into two and it's so easy to make. You could then use some of the pastry to make vanilla slices and some tarts, and keep the rest in the fridge to make a nice pie.

You can always freeze what you don't use.

You shouldn't really re-roll puff pastry. It will not rise as well. So you need to think about that when you roll it out and try to be as efficient with the shape you roll as possible.

Rough Puff Pastry

Time: 2 1/2 hours (includes resting time)
Level: Intermediate
Quantity: 1.25 kg

500g (3 cups) plain flour
1/2 salt
500g (2 1/4 cups) very cold butter
250ml ice-cold water

  • Weigh the flour and salt and mix together in a large bowl.

  • Chop the butter into small cubes, working quickly to keep the butter cold.

  • Put the chopped butter cubes into the flour and quickly and lightly rub the flour and butter together to make large crumbs. There should be bits of butter visible, rather than being completely rubbed in.
Making crumbs for pastry
  • Add the water and draw together with your hands until the dough holds together roughly in a ball. Don't overwork it. The ball does not have to be perfect at all. You will be able to see some fairly large pieces of butter and this is fine.

  • Wrap in clingfilm and put in the fridge for 30 minutes.
Rough puff pastry dough
  • Roll the pastry into a rectangle around 60cm by 20cm (24 x 8 inches). Roll in one direction only. Fold it into three. Don't worry about seeing streaks of butter in the dough - you want that. Make a quarter turn with the pastry and roll it out again. Again, fold it into three. Wrap the pastry in clingfilm again and return to the fridge. You need to roll fairly quickly. The key to puff pastry rising is keeping the butter cold.
Folding rough puff pastry
  • Leave the pastry for another 30 minutes. Remove from the fridge and roll out again. Fold into three, turn a quarter turn and roll out for the final time. Fold it into three again and then wrap it again in the clingfilm and return to the fridge.

  • Refrigerate for at least 30 minutes after which time the pastry is ready to use.

I find it easiest to use at this point. The longer it remains in the fridge, the harder it becomes to roll out.

When you've cut out the main thing, Gather any trimmings together and pile up on top of each other. Refrigerate for 30 minutes, then roll out again. If they don't roll well, then fold them again into three and roll again to try to get a better shape. Refrigerate again before using if you do this.

Or you can roll them into a ball (accepting the loss of layers) and use them to make jam tarts. The pastry is still delicious. How could it not be with all that butter?

You can keep it in the fridge for about 3 days, or you can freeze it for up to 4 weeks. If you freeze it, you should take it out the day before you use it and allow it to defrost in the fridge.

If you Relished making Rough Puff Pastry, you might be Positively Proud to follow our Puff Pastry Dough Recipe.