ROUGH PUFF PASTRY RECIPE RECIPES

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ROUGH-PUFF PASTRY RECIPE | BBC GOOD FOOD



Rough-puff pastry recipe | BBC Good Food image

Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes 700g

Number Of Ingredients 4

250g strong plain flour
1 tsp fine sea salt
250g butter, at room temperature, but not soft
about cold water

Steps:

  • Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
  • Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
  • Cover with cling film and leave to rest for 20 mins in the fridge.
  • Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
  • Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
  • Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
  • Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

ROUGH PUFF PASTRY DOUGH RECIPE | EPICURIOUS



Rough Puff Pastry Dough Recipe | Epicurious image

Since many commercial brands of puff pastry contain shortening, not butter, it's worth the effort to make this rich, flaky version at home. Don't be intimidated by the preparation; it's really just tiny bits of work divided up over time.

Provided by EPICURIOUS.COM

Total Time 3 1/2 hr

Cook Time 30 min

Yield Makes about 1 lb

Number Of Ingredients 4

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 stick (1/2 cup) plus 5 tablespoons unsalted butter, frozen
5 to 6 tablespoons ice water

Steps:

  • Sift together flour and salt into a chilled large metal bowl. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.
  • Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.
  • Test mixture by gently squeezing a small handful: When it has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated and testing again. (If you overwork mixture or add too much water, pastry will be tough.)
  • Gather mixture together and form into a 5-inch square, then chill, wrapped in plastic wrap, until firm, about 30 minutes. (Dough will be lumpy and streaky.)
  • Roll out dough on a floured surface with a floured rolling pin into a 15- by- 8-inch rectangle. Arrange dough with a short side nearest you, then fold dough into thirds like a letter: bottom third up and top third down over dough. Rewrap dough and chill until firm, about 30 minutes.
  • Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then wrap dough in plastic wrap and chill at least 1 hour.

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