Rough Puff Pastry

  • Pastry


  • 250g plain flour, with extra for rolling
  • 1 teaspoon salt
  • 120g cold butter, cubed
  • 150ml cold water


Mix flour with salt. Toss the butter in flour mixture and, using your fingertips, press butter into the flour. Add water to form a dough.

Flour a board and gently press dough together. With a rolling pin, roll into a rectangle, fold into three and press again. This will allow the butter to spread out in the dough and give you layers when it cooks.

Wrap the pastry in plastic or put in a container. Rest in the fridge for one hour.

Use as needed. Try it with these Sausage Rolls.

Note: the dough can be refrigerated or frozen but should be close to room temperature for use or it will crack when rolled out. Remove from fridge or freezer about an hour before using.

Brought to you by
The Neff Market Kitchen Cooking School

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