Cheat’s rough puff pastry
A shortcut rough-puff pastry for sausage rolls, turnovers, tarts and savoury pies. Makes one batch. The source gives an approximate yield of 600g; the actual weight varies with the water and dusting flour used.
Ingredients
- Salt1 pinch
Instructions
5 steps- 1
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).
- 2
Roll the dough out into a rectangle on a lightly floured work surface.
- 3
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.
- 4
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.
- 5
Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.
30 min
Nutrition
1 serving ≈ 610 g
Nutrition values are estimates. - means data is unavailable.
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