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    Rough Puff Pastry

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    Rough Puff Pastry

    This takes a fair amount of time to make because it needs to chill between rolling. However, the method itself is very easy

    Makes: 225g pastry


    • 225g flour
    • salt
    • 170g cold butter, cut into 1-2cm cubes
    • 1 teaspoon lemon juice


    1. Sieve the flour and salt into a mixing bowl. Mix the diced butter into the flour and add the lemon juice with enough cold water (about 150ml) to bind the flour into a rough dough. Use a table knife to mix it in, then turn out on to a floured surface and lightly shape into a rectangle. Do not knead.
    2. Roll out the dough into a rectangle about 3 times as long as it is wide. Fold up one third and then fold the other third over it so you are left with a triple-layered block of dough. With a rolling pin, lightly press down on each edge so the pastry is sealed. Give the dough a half-turn clockwise.
    3. Using short, sharp strokes, roll out the dough so that it returns to its previous length. Then re-fold it as described above and wrap in greaseproof paper. Chill for 30 minutes and repeat the exercise - turning, rolling and folding twice every 30 minutes until you can no longer see large flecks of butter in the dough. At this stage it is ready to use or freeze.

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