Sarah’s Rough Puff Pastry

By Chelsea Sugar

Page views: 7888

Series 2, Episode 4. Sarah’s pastry recipe was her grandmother’s which she found in her mum’s handwritten recipe book. For Sarah’s Kangaroo Pie filling, click the recipe link below.

Series 2, Episode 4. Sarah’s pastry recipe was her grandmother’s which she found in her mum’s handwritten recipe book. For Sarah’s Kangaroo Pie filling, click the recipe link below.
0 hour
6 servings

1 review
Difficulty Easy
Prep time 15 mins
Cooking time
Serves
6

Page views: 7888

Ingredients

250g butter (cold and cut into small cubes)
250g flour
½ cup iced water
1 tsp vinegar

Method

Place butter and flour into food processor. Pulse until large lumps are just gone (less than 30 seconds). Add vinegar to water and pour into food processor. Pulse until the pastry starts to come together. Tip the pastry into a large snap lock bag and place in the fridge for 15-20 minutes - at this point it may still look really crumbly.
Once rested, take the bag from the fridge and empty onto a lightly floured bench. Knead the pastry until it comes together and give the pastry four ‘turns’ before returning to the fridge to rest for 30 minutes.
After the second rest roll pastry out to the desired thickness and line tins. Cut pie lids out and return pie tin and lids to fridge to chill for 20-30 minutes before filling.
For Sarah’s Kangaroo Pie filling click the recipe link below.