Cheat’s rough puff pastry
- Prepare
- 30 mins to 1 hour
- Cook
- no cooking required
- Serve
- Makes 600g/1lb 5oz pastry
This is a great shortcut method for making puff pastry. You can use it for sausage rolls, apple turnovers, tarts and savoury pies.
Ingredients
- plain flour: 300²µ/10½´Ç³ú plain flour
- salt: pinch salt
- butter: 50²µ/1¾´Ç³ú butter, chilled and cut into cubes
- butter: 120²µ/4½´Ç³ú butter, frozen
Method
Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).
Roll the dough out into a rectangle on a lightly floured work surface.
Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before.
Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.
