Details page sections
Pastry
Sean's Rough-Puff Pastry
15 mins
1
Series 2, Episode 4. Sean's Kiwi Mince and Cheese Pie made him the winner of the second challenge in episode 4. For the filling see the link to the recipe at the bottom of the page.
Keep my screen awake
- Ingredients
- Method
Ingredients
- 250g high grade plain flour
- 1tsp fine sea salt
- 250g butter, at room temperature, but not soft
- About 150ml cold water
Reviews
5
What did you think of this recipe?
Christine
Excellent recipe . I use it lots.
5
Unknown
really quick and easy, light texture... brilliant!
5
Unknown
Awesome pastry recipe..... Finally a pastry that I can make and be confident about the outcome.
5
Sandra
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.
5
Alan Stewart (Toronto Canada)
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.
5
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).
Reviews
5
What did you think of this recipe?
Christine
Excellent recipe . I use it lots.
5
Unknown
really quick and easy, light texture... brilliant!
5
Unknown
Awesome pastry recipe..... Finally a pastry that I can make and be confident about the outcome.
5
Sandra
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.
5
Alan Stewart (Toronto Canada)
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.
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt