Rough-puff pastry
- Gordon Ramsay
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Makes 700g
More effort
Prep: 10 mins
Plus chilling
A star rating of 4.7 out of 5.117 ratingsRate
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Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes
Freezable
Egg-free
Nut-free
Vegetarian
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Alternatives
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Follow these tips for how to make rough puff pastry, then check out our recipes for homemade filo pastry and shortcrust pastry.
Ingredients
Nutrition
Units:
MetricUS
-
250g strong plain flour
-
1 tsp fine sea salt
-
250g butter
at room temperature, but not soft
-
about cold water
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Nutrition: per 50g
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kcal199
-
fat15g
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saturates9g
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carbs14g
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sugars0.2g
low
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fibre1g
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protein2g
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salt0.68g
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Method
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step 1
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.
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step 2
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.
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step 3
Cover with cling film and leave to rest for 20 mins in the fridge.
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step 4
Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
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step 5
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.
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step 6
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.
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step 7
Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
RECIPE TIPS
GORDON'S KNOW-HOW
Leftover trimmings should be stacked up and chilled or frozen for another use. Don’t scrunch them together in a ball or you will lose the layers. To re-roll, allow to come back to room temperature.
Recipe from Good Food magazine, March 2005
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A star rating of 4.7 out of 5.117 ratings
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