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Sean’s Rough-Puff Pastry

By Chelsea Sugar
Sean’s Rough-Puff Pastry
1 serving
  • 6 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
56
(6 reviews)


I haven't tried the recipe, butI would like to because it's my idea of how a rough puff pastry should be made. Look elsewhere on the Internet and what you get for a supposed "rough" puff pastry is more like the traditional recipe for puff pastry, where you roll out the pastry and cover it with butter before folding it and rolling, then refrigerating, and you repeat this process a few more times, which takes absolutely hours. I made it that way many decades ago and it was nice enough but didn't rise like the frozen pastry bought at the supermarket so I never tried it again. My Mum, however, used to make what she called rough puff pastry and I think what she did was grate the fridge-cold butter into the flour and salt, add the water and mix it to a rollable dough. However, my memory might be wrong. There was never any point asking Mum for most of her recipes because she often couldn't give you exact measurements.

I haven't tried the recipe, butI would like to because it's my idea of how a rough puff pastry should be made. Look elsewhere on the Internet and what you get for a supposed "rough" puff pastry is more like the traditional recipe for puff pastry, where you roll out the pastry and cover it with butter before folding it and rolling, then refrigerating, and you repeat this process a few more times, which takes absolutely hours. I made it that way many decades ago and it was nice enough but didn't rise like the frozen pastry bought at the supermarket so I never tried it again. My Mum, however, used to make what she called rough puff pastry and I think what she did was grate the fridge-cold butter into the flour and salt, add the water and mix it to a rollable dough. However, my memory might be wrong. There was never any point asking Mum for most of her recipes because she often couldn't give you exact measurements.

This is the first time I have made this recipe and it turned out really good. A slight modification I made was to roll it out between a large piece of glad wrap/cling wrap which stopped it sticking to the baking mat and rolling pin. So very easy to do, no mess and looked and tasted fantastic.

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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