Michel Roux’s rough puff pastry recipe is a classic and so easy to make too. This traditional recipe makes perfect rough puff pastry every time. The basis of so many great recipes, this quick puff pastry rises well – almost 75% as much as classic puff pastry. This recipe makes around 1.2kg worth of puff pastry. Puff pastry can be used to make both sweet and savoury dishes – try puff pastry tarts topped with cream or strawberries or savoury puff pie filled with spinach, ricotta and pine nuts. Delicious!
- 500g plain flour
- 500g very cold butter, cut into small cubes
- 1 tsp salt
- 250ml ice-cold water
Put the flour in a mound on the work surface and make a well. Put in the butter and salt and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.
When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough. Roll it into a ball, wrap in cling film and refrigerate for 20 minutes.
Flour the work surface and roll out the pastry into a 40 x 20cm rectangle. Fold it into three and give it a quarter-turn. Roll the block of pastry into a 40 x 20cm rectangle as before, and fold it into three again. These are the first 2 turns. Wrap the block in cling film and refrigerate it for 30 minutes.
Give the chilled pastry another 2 turns, rolling and folding as before. This makes a total of 4 turns, and the pastry is now ready. Wrap it in cling film and refrigerate for at least 30 minutes before using.
Once you have tried making rough puff pastry, you'll probably opt for this easier method every time. Tight-wrapped in cling film, it will keep for 3 days in the fridge, and for at least 4 weeks in the freezer.