Rough puff pastry is SOOO much better homemade! You can use it for so much, sausage rolls, Portuguese custard tarts etc... Delish! L I N K S
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Video and edit by Rebecca Munroe
R E C I P E
200 g ice cold butter chopped into small chunks
200 g plain flour
90 g cold water
1/2 tsp salt
To make the rough puff pastry, place the ice cold butter, plain flour, ice cold water and salt in the mixing bowl and mix 20 Sec. / Speed 6.
Place onto a generously floured surface and form into a ball. It will be very sticky so just be sure to handle it quickly. Shape into a square and wrap in clingfilm. Refrigerate for 30 minutes.
Remove, unwrap and place onto a floured surface. Roll out to a rectangle about 20x50cm. Fold over the bottom third and then the top third. Turn so that the seam side faces you. Wrap in cling film again and chill for 30 minutes.
Unwrap the pastry and repeat this folding step once again. Chill for another 30 minutes.
Unwrap the pastry and roll out to a rectangle again with the seam facing to one side. This time roll out to a rectangle about 20x60cm. Fold the top third towards the centre and the bottom third towards the centre. It will look like an open book now. Then, fold in the middle again as if you were closing the book. Wrap in cling film again and refrigerate for 30 minutes. You can now use the puff pastry. You could also freeze the pastry now and defrost before using.
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