ROUGH PUFF PASTRY

Ingredients (makes about 600g)

  • 250g plain flour, plus extra for dusting
  • 250g salted butter, in 2cm cubes
  • 1 tsp lemon juice
  • 125150ml cold water

Essential equipment

  • Rolling pin Pastry brush 

Method

Put the flour and butter in a large mixing bowl and gently rub some of the butter through the flour – you still need large chunks of butter.

Stir the lemon juice into the water, then add to the flour, a little at a time, using your hands to bring the ingredients together. Tip out on to the worktop and lightly press and roll the pastry into a scraggy ball.

Flour the worktop and rolling pin. Roll the pastry out into a long thin rectangle – about 12cm/5 inches wide, and as long as it becomes when about 1cm thick. Brush excess flour from the pastry. Fold the two ends so they meet in the centre; brush excess flour off, then fold these doubled-up ends together like a book (this is called the ‘book fold’.) Turn the dough a quarter turn and roll it away from you into a long rectangle again. Fold again as above, then wrap in baking paper and chill in the fridge for 15 minutes.

Remove from the fridge, repeat the rolling and book fold twice, making sure always to start with the folded edges of the pastry vertical, and to roll away from you. Then chill the pastry until you need to use it.