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Rough Puff Pastry

Great for tarts, pies, cheese straws, sausage rolls and so much more!


Mix the flour with the salt and add the cubed butter tossing it around to coat it with the flour. Add enough water to bring the mixture together into fairly firm dough.

On a floured surface shape the pastry into a rectangle. Roll out the pastry until it’s a long rectangle approximately 1cm thick. Wipe off any excess flour then fold one third of the pastry into the middle and then the other third on top of that.

Turn the pastry through 90 degrees and repeat the rolling and folding a further five times. Wrap the pastry in cling film and rest in the fridge for 30 minutes.

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200g Flour

100g Cold, unsalted butter, cut into small cubes

Pinch of salt

100g of iced water (more or less)