Rough puff pastry Recipe
- 450g/1lb plain flour, plus extra for dusting
- large pinch sea salt
- 375g/13fl oz cold butter, cut into 2cm/in pieces
- 250ml/9fl oz cold water
- 1 tbsp lemon juice
- Sift the flour and salt into a large bowl and add the butter. Mix the butter around with a large metal spoon to coat it in flour.
- Mix the water and lemon juice together in a jug and pour it into the flour and butter mixture.
- Using a round-tipped knife, cut across the contents of the bowl several times, turning the bowl continuously as you chop the butter into the flour, until the dough comes together.
- When the dough has come together as a loose lump, tip it onto a lightly floured work surface and quickly shape it into a thick slab, roughly the dimensions of a house brick.
- Flour the work surface well and roll the dough out to a rectangle approximately 38cm/15in x 20cm/8in.
- Fold one-third of the dough to the centre, then fold the other third over that. Roll the pastry out again to the same 38cm/15in x 20cm/8in proportions. Fold in exactly the same way again.
- Rotate the pastry a quarter turn and repeat step 6. Continue rolling, folding, pressing and turning a quarter-turn 3-4 more times. Don't worry too much if the butter oozes through the dough occasionally in the early stages, just keep the board and rolling pin well floured.
- After the last folding stage, wrap the pastry in cling film and place into the fridge to chill for several hours, preferably overnight.
- When ready to use, if the pastry is very firm, allow it to warm in the room for a few minutes before using. (NB: wrapped puff pastry will store well in the freezer for up to six weeks.)
