Rough puff pastry

AT A GLANCE

  • Serves 6 people

This version of flaky pastry is long on buttery goodness and perfect if you're short on time.

  • 450 gm (3 cups) plain flour
  • 450 gm cold butter, coarsely chopped
01   Sieve flour and 1 tsp fine salt onto a work surface.
02   Scatter butter over flour and cut butter into flour with a pastry scraper until roughly mixed (there should still be small lumps of butter in the mixture). Make a well in the centre, add 180ml iced water and use pastry scraper to just combine.
03   Bring dough together with the heel of your hand, divide in half, form each half into a disc, wrap in plastic wrap and rest in refrigerator until firm (20-30 minutes).
04   Roll out dough on a lightly floured surface to form a 1.5cm-thick rectangle, about 15cm x 40cm.
05   Fold short ends in to meet in the centre.
06   Fold dough in half to form a book-fold. Wrap in plastic wrap, refrigerate until just firm (20-30 minutes). Repeat with remaining dough. Repeat rolling and folding with each piece twice more. Wrap in plastic wrap and rest in refrigerator for at least 30 minutes before use. Dough will keep refrigerated for 3 days or frozen for 3 months.

Note This recipe makes about 1kg.

Topics:

PASTRY, FRENCH, MASTERCLASS

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Aug 2010

Aug 2010

View Full Site