Rough Puff Pastry.
You can cook Rough Puff Pastry using 3 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Rough Puff Pastry
- You need 450 g of x chilled plain flour.
- It's 375 g of x diced cold butter.
- You need 250 ml of x cold water.
Rough Puff Pastry instructions
- The butter, flour and water all need to be well chilled for this recipe, combine the butter and flour first and stir with a knife to make sure the butter is coated, then add the water and mix. (you don't need to thumb this pastry).
- Work the ingredients together with your hand then turn onto the work-top, work it with your hands until it forms a dough. (if it is too dry, get your hands wet and continue to work it. Then form into a rough rectangle shape..
- Roll out the pastry into a large rectangle on a floured work surface, to about 1/2 cm thickness. You need to fold the top to just passed the middle then fold the bottom edge back over, this creates a tripple layer dough..
- Turn the dough 90 degrees and roll out to the same sized rectangle as before, then repeat the folding over. This creates more layers,.
- With your finger make 2 dents in the corner to remind you how many times it's been rolled and folded, at this stage wrap with cling film and refrigerate for 15 - 20 minutes to cool the butter. Roll and fold again. Each time you roll, rotate 90 degrees.
- Keep repeating the rolling and folding until it has had 6 times, if at any time the butter feels sticky, put back in the fridge to re-set the butter. The second image shows how it looks after the 6th fold. I then made some cheesy palmiers with some left over pastry after the sausage rolls. Roll and brush with beaten egg..
- I sprinkled mixed seeds then paprika and finally grated parmesan cheese over the pastry, press down with your hands..
- Roll the pastry into a log and cut with a sharp knife into 1cm approx discs.
- Bake at 190c for about 15-20 minutes, let them cool to room temperature before eating. These screen shots were taken from my youtube channel https://www.youtube.com/watch?v=lVA4iX5vd4U&t=366s feel free to check me out there.
