This is a ‘quick’ puff pastry recipe, after mixing the dough together the steps are the rolling and folding steps are the same, but the time in between the rolling and folding is less.
I make this recipe on a regular basis, using it for both sweet and savoury dishes.
Its a great recipe to have in your repertoire, but by all means if you can find some good all butter puff pastry then please feel free to substitute it for this recipe in any of my recipes.
There are only a few ingredients for this recipe, so gather them together and lets get started.
You can use a large bowl or the table top for this recipe, which ever you prefer.
Cut the butter into chunks.
Tip the flour out onto the worktop and squeeze the butter into the flour, you want large pieces of butter visible. (This is NOT breadcrumbs) You want the butter to know that the flour is there, but leave the butter in large pieces.
Once all the butter has been squeezed into the flour, bring the mixture together in a mound on the worktop and make a space in the centre. Gradually pour a little cold water into the dry ingredients and work the flour into the water, continue with the remainder of the water until it has all come together. DO NOT knead the mixture, it is about bringing it together as a dough, but you want to keep the butter pieces visible and try not to break them up too much.
Once you have a rough ball, place the dough onto a sheet of cling film, push into a flat circle, wrap with the cling film and place in the fridge for 30 minutes to firm up.
After the 30 minutes, remove the dough from the fridge and dust the worktop with a generous amount of flour. Unwrap the dough and place on top of the flour. Using a rolling pin, roll out the dough until it is 3 times as long as it is wide. ( 45 cm x 15 cm).
With the short end facing you, take the bottom 3rd of the pastry and fold it up and over the middle 3rd of the pastry, then take the top 3rd and place it over the middle 3rd.
Turn the pastry 90 degrees (so the short edge is facing you) and roll out the pastry again, to 45 cm x 15 cm and fold as before. This is your first 2 turns.
Wrap the pastry in the cling film again and return to the fridge to firm up again (30 minutes).
Remove the pastry from the fridge and repeat the rolling and folding process again. Wrap the dough again and place in the fridge to rest. This is 4 turns.
Depending on how much time you have, you can roll and fold again (6 turns) or use the pastry after the resting period.
The pastry is ready to be used in any recipe requiring Puff Pastry.
I have captured the pictures at each stage, hopefully this will help with your creation of the Rough Puff Pastry.