Rough Puff Pastry

I find making pastry really relaxing. The need for precision and the hands-on approach make me feel very at home. Rough puff pastry is a great alternative to shop-bought puff pastry if you want to make it yourself. It’s not the quickest thing to make but it sure is quicker than standard puff pastry. To be honest, most of the time is spent while the pastry is chilling so all-in-all not that time-consuming. Along with this I publish my Mini Onion Pithiviers recipe – a must for any dinner party!

Rough Puff Pastry

Makes just over 500g

Printer-friendly PDF


  • 250g plain flour, sifted
  • ½ teaspoon salt
  • 120ml ice cold water
  • 200g cold unsalted butter, cut into 1cm cubes


Make the dough: combine the flour and salt in a bowl then mix in the water with a blunt knife to form a rough mixture. It should be lumps and clumps of dough, rather than one ball. Add the cubed butter to the bowl and mix in using your hand, bringing the mixture together into a ball. Knead once or twice to smooth out; the butter should still be in pieces and not evenly mixed in. Shape into a flat disc and wrap in the cling film, then chill for 30 minutes.

Roll the dough: dust the work surface with flour, then roll the chilled dough to a 20 x 30cm rectangle (the size of an A4 sheet of paper) and 1cm thick. With the longest side closest to you, think of the dough in thirds. Fold the left-hand third on to the middle third and then the right-hand third onto this (first fold). Rotate the dough a quarter turn, roll and fold the dough in the same way once more (second fold), then wrap and chill for 30 minutes.

Repeat the step above so you do a total of four folds. Once the dough has chilled for the final 30 minutes it is ready to use. Otherwise keep in the fridge, well wrapped, until ready to use. This pastry can also be frozen.


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