Rough Puff Pastry

Rough Puff Pastry

Okay so you know that rough puff pastry that USED to be here?

Ignore it, forget it, it’s dead to us.

When covid-cooking up some pie yesterday I came across a much easier and less faffy way to do this so HERE WE ARE.

Pastry can be a bitch, but make it your bitch.

Read the recipe, be the recipe, you are the recipe.

The key to properly good pastry is achieving peak flakiness. The only way to do this, is to handle the dough as little as possible; your hot little hands will melt the butter and you won’t realize how crap you did until you’ve baked the lot. There will be tears.

The solution? Don’t faff around and perhaps don’t do this in the dead of summer.

So on that optimistic note, let’s get puffing!

What you need:

250g plain flour

1tsp salt

250g butter, room temperature but not soft, cut into cubes

150ml of cold water

What to do:

Measure out your flour in a large bowl and mix in 1tsp of salt. Next, add your butter.

Begin by using your hands to coat the butter pieces in the flour, and then start rubbing the butter and flour mixture together with your fingers. The butter will start to break up, and as you go you’ll notice this turning into more of a breadcrumb/wet sand consistency.

Once you’ve hit consistent bread crumb size pieces throughout, make a well in the centre and add SOME of the water to start with (depending on the alignment of the stars and Saturns moons you might not need all 150ml). Only add enough water to bring the dough together into a shaggy (but complete) ball.

Now kneed it in the bowl just a little to smooth it out, form into a disc of sorts and wrap that bitch up in some plastic wrap. Pop it in the fridge to chill out (ha).

Your dough will be ready to roll out and use in a half an hour. If you’re totally over this, that’s okay! The dough will keep for a few days in the fridge anyway.

Cut it out, bake it up (probably at 425f; the time depends on what you’re making), munch and enjoy.

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