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Rough Puff Pastry

Ingredients

  • 200 grams plain flour
  • 1/2 teaspoon salt
  • 150 grams butter
  • 1/2 lemon - juiced and made up to 125 grams with cold water

Method

  • Mix the flour and with salt in a bowl
  • Cut up the cold butter into the flour
  • Add the lemon juice and water and mix by cutting repeatedly through the mixture with a table knife until it comes together into a shaggy ball with small lumps of butter dotted through it.
  • Tip the pastry onto a well floured worksurface and roll out into a rough rectangle about 1 cm thick. Fold the top third into the middle and then lift the bottom third over it. Seal the seams by pressing down the edges with the rolling pin
  • Turn the pastry block 90 degrees clockwise and repeat the rolling and folding procedure once more. Rest in the fridge for 10-15 minutes.
  • Repeat the rolling, folding and turning procedure twice more, this time rolling it out into a larger rectangle about 0.5 cm thick so that the lumps of butter begin to spread out and merge. Rest in the fridge for 10-15 minutes.
  • Repeat the rolling, folding and turning procedure twice more, this time trying to keep the rectangle as straight and even as possible.
  • The finished pastry block should look even, smooth and without lumps of butter breaking the surface. If it is not, then repeat the folding and resting process until it is.
  • Cover the pastry with clingfilm and rest in the fridge for at least an hour before using.