This easy Rough Puff Pastry recipe by James Martin is perfect for quick baking! With just a few simple ingredients like flour and butter, you can create a flaky, buttery pastry that’s versatile for sweet or savory dishes. Whether you’re making pies, pastries, or sausage rolls, this pastry will add a crispy, golden touch to any meal.
Ingredients Needed
- 250g (9oz) plain flour, plus extra for dusting
- Pinch salt
- 300g (10½oz) chilled unsalted butter, 50g (1¾oz) cut into cubes, the rest left in a block
How To Make Rough Puff Pastry
- Prepare the Flour and Butter: Tip the flour and salt into a large bowl. Add the cubed butter and rub it into the flour using your fingertips until it resembles breadcrumbs.
- Add Water: Gradually stir in 150ml (5fl oz) cold water until the mixture comes together as a soft dough. You may not need all the water.
- Shape the Dough: Use your hands to pat the dough into a 2cm (¾in)-thick rectangular block.
- Roll Out the Dough: Roll the dough onto a lightly floured surface into a rectangle measuring about 30x20cm (12x8in).
- Flatten the Butter: Sandwich the remaining block of butter between two pieces of greaseproof paper. Roll or bash it out to a rectangle measuring 15x20cm (6x8in).
- Enclose the Butter: Place the flattened butter in the center of the rolled pastry. Fold one edge of the pastry over the butter to half-cover it, then fold the other edge to cover the butter completely. Pinch the edges together to seal the butter inside.
- Fold and Turn: Fold the pastry in half lengthways, then turn it 90 degrees (a quarter-turn).
- Roll Out Again: Roll the pastry into a rectangle measuring about 30x20cm (12x8in).
- Fold Again: Fold the pastry as before, bringing the edges to the center, then fold in half lengthways and give it a quarter-turn.
- Repeat the Rolling and Folding: Repeat the rolling and folding process once more.
- Chill the Pastry: Wrap the pastry in cling film and chill it in the fridge for 1 hour.
Recipe Tips
- Use chilled ingredients: Ensure your butter and water are cold to help create the flakiness in the pastry. This will prevent the butter from melting into the dough too soon.
- Don’t overwork the dough: Handle the dough gently. Overworking it can make the pastry tough instead of light and flaky.
- Roll evenly: When rolling out the dough, make sure it’s an even thickness to ensure consistent layers and even baking.
- Keep the butter sealed: When folding the dough over the butter, make sure the edges are sealed well to keep the butter inside. This creates those crispy layers.
- Chill the pastry: Don’t skip the chilling step! It helps the dough firm up and keeps the butter from melting too quickly during baking, giving you a crispier result.
How To Store Leftovers?
- Refrigerate: Let the leftover pastry cool completely at room temperature. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: After the pastry has cooled, wrap it tightly in plastic wrap, then in foil or a freezer bag. It can be frozen for up to 1 month. To use, thaw in the fridge overnight before rolling out and baking.
Nutrition Facts
Serving Size: 1 of 4/6 servings
- Calories: 225
- Total Fat: 17.1g
- Saturated Fat: 10.7g
- Cholesterol: 44.8mg
- Sodium: 31.9mg
- Potassium: 28.8mg
- Total Carbohydrate: 15.8g
- Dietary Fiber: 0.6g
- Sugars: 0.1g
- Protein: 2.3g
Try More James Martin Recipes:
James Martin Rough Puff Pastry Recipe
Description
This easy Rough Puff Pastry recipe by James Martin is perfect for quick baking! With just a few simple ingredients like flour and butter, you can create a flaky, buttery pastry that’s versatile for sweet or savory dishes. Whether you’re making pies, pastries, or sausage rolls, this pastry will add a crispy, golden touch to any meal.
Ingredients
Instructions
- Prepare the Flour and Butter: Tip the flour and salt into a large bowl. Add the cubed butter and rub it into the flour using your fingertips until it resembles breadcrumbs.
- Add Water: Gradually stir in 150ml (5fl oz) cold water until the mixture comes together as a soft dough. You may not need all the water.
- Shape the Dough: Use your hands to pat the dough into a 2cm (¾in)-thick rectangular block.
- Roll Out the Dough: Roll the dough onto a lightly floured surface into a rectangle measuring about 30x20cm (12x8in).
- Flatten the Butter: Sandwich the remaining block of butter between two pieces of greaseproof paper. Roll or bash it out to a rectangle measuring 15x20cm (6x8in).
- Enclose the Butter: Place the flattened butter in the center of the rolled pastry. Fold one edge of the pastry over the butter to half-cover it, then fold the other edge to cover the butter completely. Pinch the edges together to seal the butter inside.
- Fold and Turn: Fold the pastry in half lengthways, then turn it 90 degrees (a quarter-turn).
- Roll Out Again: Roll the pastry into a rectangle measuring about 30x20cm (12x8in).
- Fold Again: Fold the pastry as before, bringing the edges to the center, then fold in half lengthways and give it a quarter-turn.
- Repeat the Rolling and Folding: Repeat the rolling and folding process once more.
- Chill the Pastry: Wrap the pastry in cling film and chill it in the fridge for 1 hour.
Notes
- Use chilled ingredients: Ensure your butter and water are cold to help create the flakiness in the pastry. This will prevent the butter from melting into the dough too soon.
- Don’t overwork the dough: Handle the dough gently. Overworking it can make the pastry tough instead of light and flaky.
- Roll evenly: When rolling out the dough, make sure it’s an even thickness to ensure consistent layers and even baking.
- Keep the butter sealed: When folding the dough over the butter, make sure the edges are sealed well to keep the butter inside. This creates those crispy layers.
- Chill the pastry: Don’t skip the chilling step! It helps the dough firm up and keeps the butter from melting too quickly during baking, giving you a crispier result.
James Martin Rough Puff Pastry Recipe