Chelsea

celebrating 130 years 1884-2014

Sean’s Rough-Puff Pastry

By Chelsea Sugar
Sean’s Rough-Puff Pastry
1 serving
  • 3 reviews

  • Difficulty
  • Prep time 15 mins
  • Cooking time
  • Serves
    1
Ingredients

    250g high grade plain flour
    1tsp fine sea salt
    250g butter, at room temperature, but not soft
    About 150ml cold water

Method

    Makes 700g pastry.
    Sift the flour and salt into a large bowl. Roughly break the butter in 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 the 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 dough 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, you should have a marbled effect from the butter streaks.
    Divide rolled pastry into thirds visually. Fold a third across then fold the remaining third over the top. Cover with cling film and chill for at least 20 mins. Give the dough a quarter turn (to the left or right) and roll out as before to three times the length. Fold as before. Depending on time and for best results you should repeat this rolling, folding (laminating) and chilling process 3 times before rolling and cutting pastry for use. (To make Sean’s pie see the recipe link below).

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Reviews

Average Rating
53
(3 reviews)


I used this recipe for the first time this past weekend, to go with Sean's Kiwi mince n cheese pies. This is now my go-to rough pastry recipe. Simple and very versatile. Flaky crispy crunchy perfect pie crust. A simple NO FAIL recipe.

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really quick and easy, light texture... brilliant!

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Awesome pastry recipe..... Finally a pastry that I can make and be confident about the outcome.

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