Rough puff pastry

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250g butter (frozen).

375g plain flour.

Good pinch of salt.


Coarsely grate the butter into a cold mixing bowl.

Sprinkle the flour and salt over the grated butter and mix together by cutting with a knife.

Add just enough cold water to bring the dough together.

Chill before rolling out into a rectangle.

Fold the top third of the rectangle over the middle third and fold the bottom third over the other two layers.

Chill and then repeat the rolling, folding and chilling twice more.

Roll out and use to make your pie, sausage rolls, mince pies etc.

Cook in a pre-heated oven at 180C, Gas 4 for about 20 minutes (covering with foil if the filling needs longer).

My Tips:

You can also pre-grate the butter and re-freeze for use later.

Weigh the flour into a bag or lidded box with the salt and chill overnight in the mixing bowl in the fridge.

You can use some of the pastry to make the bottom layer of the pie before all the folding and re-rolling.

I use pieces of cooked chicken and gravy (frozen left-overs from last roast lunch) with freshly cooked mushrooms to make a quick pie.  Quick and easy.

A mixing bowl (put it in the fridge overnight).


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© 2023 - Penny Melville-Brown
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