This recipe is entitled Rough Puff Pastry, but it actually turns out just like normal puff pastry! The method is rough, but the pastry sure isn’t!
This is an easy recipe, but it takes time, lots of waiting time. I start the day before I want to bake. I make three lots at once, normally, because on the day you are doing the rolling, the bench will be covered in flour all afternoon. It freezes well in a block.
Use strong bread flour for this recipe. I find this works best. If the block is very hard when you take it from the fridge to roll, bash with the rolling pin a few times. This will develop the gluten. Once ready to bake, always refrigerate first. I actually pop the finished product – eg sausage rolls, in the freezer for 10 to 15 minutes before popping into a hot oven.
- 250g flour
- 220g cold butter, cut into chunks
- 110ml icy water
- squeeze lemon juice
- Weigh the flour and butter into the Thermomix bowl.
- Chop on speed 4 for around 5 seconds.
- Add the water and lemon juice and process on speed 4 until it comes together, around 4 seconds. Tip on to well floured bench or silpat mat and press together, using the mat to bring the mass into a rectangle shape.
- Roll pastry out to a long thick rectangle, about 10 x 20, short end facing you.
- Fold the top ⅓ down and the bottom ⅓ up to meet in the middle.
- Fold the bottom over the top. This is called a book fold.
- Wrap in plastic wrap and place in the fridge for 20 minutes, longer in summer. (Putting it in the freezer is even better)
- Place dough onto floured mat. Roll out again to make the rectangle shape, but this time 20 x 30cm. Fold again and place a fingertip into the dough to mark it as one fold. Refrigerate.
- Place a fingertip into the dough to mark it as one fold.
- Repeat four more times until you have five fingermarks in the dough.
- Rest for at least two hours, overnight is best.
- When ready to use, roll out and cut to shape.
- Press scraps together and refrigerate for re-use.
- Best baked at 210 C
2. Bash with a rolling pin to develop gluten.
3. Freeze finished product eg. sausage rolls, prior to baking in a hot oven.
4. Can be frozen at stage 11.
The pastry is golden and flaky and a stand out success. The pastie recipe is here