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5 from 1 vote

Easy Rough Puff Pastry

How to make rough puff pastry with easy step by step instructions. Can be made in less than 30 minutes and can be frozen. Use it for making sausage rolls, pies, desserts, tarts, strudels, appetisers, party food, turnovers and many savoury recipes. Make a total of 780 grams puff pastry dough.
Prep Time30 mins
Chill overnight or for at least4 hrs
Total Time4 hrs 30 mins
Course: Desserts, Mains
Diet: Low Salt, Vegetarian
Keyword: homemade rough puff pastry, puff pastry recipe
Servings: 2 x 390 grams of dough, when rolled will make 2 sheets of pastry, 3-4 mm thick, measuring about 33 – 35 cm square.
Calories: 1569kcal
Author: Harriet Britto

Equipment

  • Metric scales
  • Large mixing bowl
  • Metric jug
  • Grater or vegetable peeler
  • Rolling pin
  • Ruler
  • Plastic food wrap

Ingredients

  • 260 grams cold butter salted or unsalted
  • 150 ml cold water + a little extra if needed
  • ½ teaspoon white vinegar
  • 350 grams plain flour all purpose or weak flour
  • 1 teaspoon salt

Instructions

Advanced Preparation

  • Grate or use a peeler to shave the butter then divide into three portions, make one 60 grams and the other two 100 grams each, then place back into the fridge to chill and leave there until needed.
    Note: Weigh the butter after grating.   
    Chill the water, you could use water straight from the fridge or chill tap water with a few ice blocks before measuring it. Once you have measured the water, mix in the white vinegar.

Making The Dough

  • In a bowl, add the flour, salt and 60 grams of butter, use your fingertips to rub the butter into the flour, until it looks like coarse breadcrumbs.
  • Add the vinegar and enough water to the dough so that it just comes together – it shouldn’t be too dry or wet. Place the dough on a light floured bench and knead for about a minute. The dough should be firm and not sticky. Cover with plastic and let it rest in the fridge for 5 minutes.
    Note: The amount of water that is needed can vary, depending on the flour and temperature of the day. So, you could end up using a little less or a little more water.
    Side by side image of fist stages of making rough puff pastry.
  • Use your hands to shape the dough into a rectangle, placing it onto a lightly floured surface in a lengthwise direction facing you.
    Roll the dough out into a rectangle about 15- 18 cm wide and 38 – 40 cm long. As you roll the dough stop and measure, and use your hands to push the edges straight and gently pull on the corners to make them less rounded.
    Image showing how to shape rough puff pastry dough.
  • Use your fingers and spread 100 grams of chilled butter on the top two thirds of the pastry. The butter does not have to completely cover the dough it can be patchy, lightly press the butter onto the dough. Fold the lower one third portion (without butter) up toward the middle, then fold the top third portion over the folded pastry.
    Tip: When rolling the dough, lift it occasionally from the bench and dust underneath with a little flour, this will stop it from sticking to the surface.
    Image showing how to fold butter into rough puff pastry.
  • Place the dough in the fridge for 5 - 10 minutes.
  • Remove the chilled dough from the fridge, roll the dough in a lengthwise direction into a rectangle, about the same size as before, Spread the remaining 100 grams of chilled butter over the top two thirds of the pastry, then fold the lower third of the pastry to the middle, and fold the top third portion over the top.
  • Place the dough in the fridge for 5 – 10 minutes.
  • Remove the chilled dough from the fridge, roll the dough in a lengthwise direction into a rectangle, about the same size as before. Fold the lower third of the pastry to the middle, then fold the top third portion over the top.
  • Place the dough in the fridge for 5 – 10 minutes.
  • Repeat step 8 two more times, with 5 - 10 minutes chilling time in between.
  • When you have finished, wrap the dough in plastic and place in the fridge for 4 hour or overnight before using.
  • After chilling cut the dough into two even sized pieces and tightly wrap in plastic. It can be stored in the fridge for about 5 days, or it can be frozen for three months.

Making The Puff Pastry Sheets

  • Take one half of the chilled rough puff pastry dough and roll out lengthwise, so that it increases slightly in length. Rotate the dough a quarter turn and use the rolling pin to roll dough out for form a square.  Continue to roll and rotate the dough, while keeping a square shape. Roll until about 33 – 35 cm square, which will make the dough about 3 – 5 mm thick and ready to be used.
  • Repeat the above for the remaining half of the dough or freeze it for another day.

Notes

For information on storage, cooking and frequently asked questions, please visit my page
https://recipepocket.com/easy-rough-puff-pastry-recipe/
 

Nutrition

Serving: 1x 390 gram portion of dough | Calories: 1569kcal | Carbohydrates: 134g | Protein: 19g | Fat: 107g | Saturated Fat: 67g | Cholesterol: 280mg | Sodium: 2094mg | Potassium: 218mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3249IU | Calcium: 57mg | Iron: 8mg