ROUGH PUFF PASTRY
Easy Rough Puff Pastry
Quick, flaky, all butter rough puff pastry. All the taste of real puff pastry but with a fraction of the effort. This pastry never fails to impress.
Watch My Rough Puff Pastry Recipe Video (3m 34s)
I adapted this recipe from https://www.deliaonline.com/recipes/collections/quick-and-easy-recipes/quick-flaky-pastry
My rough puff pastry is super quick and easy, and the taste is at least ten times better than shop bought ones (Not joking!).
Before I came to England, I never had savory pies. The first time I tried a meat pie, I did not like it. I felt it was weird as it wasn’t sweet.
When my husband and I had a day out to Ironbridge, there was a famous pasty shop near to the gorge and bridge. It was sunny but chilly on that day. Every visitor was buying cornish pasties or meat pies from the shop and eating them outside just enjoying the view. Of course, my husband and I went there and bought a few pies. I couldn’t believe the taste! Sitting in front of the gorgeous Iron Bridge on a sunny day with delicious meat pies was like a dream!
Since then, I have eaten a lot of meat pies, pasties and sausage rolls! I mean TONS of them.
I used to buy ready made puff pastry from supermarkets. Ready rolled puff pastry is sold everywhere in the UK. I often make pies, quiches, pasties and sausage rolls with it. But, one day, I saw rough puff pastry on the internet. The recipe is from https://www.deliaonline.com/recipes/collections/quick-and-easy-recipes/quick-flaky-pastry. It looked so easy and quick, so, I thought I had to try it. It is super tasty considering it doesn’t take long.
If you currently live somewhere you can’t buy ready made puff pastry easily, this is perfect for you! In my country, South Korea, it is not so easy to buy like England. It is only available in specialist baking shops.
If you want to make a big batch, you can double or triple the recipe. You can divide them after making a huge batch and freeze them for a month or keep it in the fridge for a week. When you need them for dinner, you can take it out from your freezer and thaw them overnight to use them just like ready made ones.
Check out my British Classic Chicken and Leek Pie recipe with my rough puff pastry lid. 🙂
Once you make this one, you will never buy ready made puff pastry ever! Enjoy!
- 220g Plain Flour
- A Pinch of Salt
- 150g Unsalted Butter
- A Little Cold Water
- Freeze the unsalted butter in a freezer for about 45 minutes until it is rock hard.
- Sieve the plain flour into a bowl and add the salt. Mix them with a spoon.
- Grate the rock hard frozen butter with a cheese grater on the coarse side.
- Add the grated butter into the flour mixture and mix them with a pallet knife. Don’t use your hand as it can melt the butter. Make sure to cover every piece of butter with flour.
- Add 1-2 tbsp of cold water and bring everything together with your hand. You can always add more if it is too dry. I used nearly 4 tbsp of cold water.
- When everything comes together into a ball it is done. You can keep it in a fridge for a week or you can freeze it for a month like ready made ones. But, the taste is A-M-A-Z-I-N-G!