Rough puff pastry
Makes 700g | prep 30 mins | total time
- 300g plain flour
- 260g very chilled, unsalted butter or 130g each of butter and lard
- Measure the flour and a generous pinch of salt into a large mixing bowl.
- Coarsely grate the fat(s) into the flour. Using a palette knife or a round-bladed knife, stir the flour until all of the fat pieces are covered in flour. Add 2-3 tablespoons ice-cold water, and bring together with a knife.
- Turn out on to a lightly floured surface and, using your hands, bring together into a soft dough. Wrap in clingfilm and chill for 30 minutes.
Tip It's important that you use ice-cold water, so pop a jug in the freezer a few minutes before you need it. To make it easier to grate the butter, keep the wrapping around the side of the butter you are holding, it will help you to grip it and prevent it melting as you grate.
- On a lightly floured surface, roll the pastry into a 50cm x 20cm piece. Fold the top half into the centre and repeat with the bottom half to give you a square measuring around 18cm x 18cm.
- Wrap the pastry in clingflim. Chill for at least 30 minutes before rolling out for your chosen recipe.
If you don't have time to make proper puff pastry with layers of butter, then Jo Wheatley's rough puff pastry is just as tasty and takes half the time. She knows what she's talking about, she did win the Bake Off!