Rough Puff Pastry RecipeOrigin: Britain Period: Traditional |
Ingredients:
180g plain flour 
Rough Puff Pastry Preparation:Method:Sift together the flour and the salt into a bowl then chop the butter into pieces the size of a walnut then mix into the flour, leaving fat lumps. Add enough water to bring the mixture together to a fairly firm dough. Wrap this dough in a damp cloth and set aside for 10 minutes in a refrigerator to chill. Remove from the refrigerator then roll on a lightly-floured work surface into a strip about 15cm wide and 2.5cm thick. Now fold the 1/3 of the dough closest to you away from you. Fold the other third of the dough over the top and press the edges together to seal. Allow to stand for 15 minutes at room temperature then turn the pastry so that the sealed ends face you. Roll away from you until flat then fold the pastry in three (fold 1/3 of the pastry away from you then take the 1/3 of he pastry that's still uncovered and fold towards you). Set aside in the refrigerator to chill for 15 minutes. Repeat the process of two rollings and one rest in the refrigerator for 15 minutes twice more (6 rollings in all) then chill for at least 15 minutes before using. |
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