Easy Rough Puff Pastry

Name: How to cook Easy Rough Puff Pastry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Joanne

Easy Rough Puff Pastry

Much easier to make than puff pastry, rough puff is actually less difficult than shortcrust, as the butter is diced and rolled in rather than rubbed in. You have to follow all the stages to achieve successful flaky layers, and the chilling is important too to prevent the pastry shrinking when it cooks. Use this pastry as you would use puff pastry, for tarts, pasties or pies, I used two thirds to make Tarte Tatin, https://cookpad.com/uk/recipes/495867-tarte-tatin-with-brandy-cream?ref=recipe and one third to make the caramelized onion tart in the photo https://cookpad.com/uk/recipes/496413-caramelized-onion-tart?ref=recipe.

Ingredient

300 g

plain flour

150 g

chilled butter

Cooking instructions

* Step 1

Dice the chilled butter into the flour. If you used unsalted butter add a good pinch of salt.

* Step 2

Add water, a tablespoon at a time, and mix gently with a metal spoon, try to keep the butter cubes as intact as possible. Only add the water a little at a time, you want a dry dough, from when this photo was taken...

* Step 3

It only took half a tablespoon of water more to get to the stage when it could be formed into a ball using your hands.

* Step 4

Shape the ball into a rectangle and on a lightly floured surface, with a rolling pin, roll in one direction only away from you until the pastry is about half a centimetre thick.

* Step 5

Take the top third and fold it towards you, then take the bottom third and fold it on top. Rotate the pastry a quarter turn and repeat the rolling and folding.

* Step 6

Roll and fold and turn four more times, six in total. Then wrap in plastic wrap and chill in the fridge for at least 30 minutes, after which the pastry is ready to use.