This recipe is entitled Rough Puff Pastry, but it actually turns out just like normal puff pastry! The method is rough, but the pastry sure isn’t!
This is an easy recipe, but it takes time, lots of waiting time. I start the day before I want to bake. I make three lots at once, normally, because on the day you are doing the rolling, the bench will be covered in flour all afternoon. It freezes well in a block.
Use strong bread flour for this recipe. I find this works best. If the block is very hard when you take it from the fridge to roll, bash with the rolling pin a few times. This will develop the gluten. Once ready to bake, always refrigerate first. I actually pop the finished product – eg sausage rolls, in the freezer for 10 to 15 minutes before popping into a hot oven.
Recipe developed for the TM31.
- 250g baker's flour
- 220g butter, cut into chunks, frozen
- 110ml icy cold water
- squeeze lemon juice
- Weigh the flour and butter into the Thermomix bowl.
- Chop 5 sec/sp4.
- Add the water and lemon juice and process 4 sec/sp 4.5.
- Tip on to a ThermoMat or silpat mat and press together, using the mat to bring the mass into a rectangle shape. I always use a mat to bring the pastry together as I have hot hands!
- Wrap in plastic wrap and place in the fridge for at least half an hour.
- Sprinkle bench or mat with flour. Roll pastry out to a long thick rectangle, about 10cm x 30cm, short end facing you. Turn over frequently and make sure the pastry isn't sticking to the bench or the mat.
- Fold the top ⅓ down and the bottom ⅓ up to meet in the middle.
- Fold the bottom over the top. This is called a book fold. Brush off the flour before folding.
- Wrap in plastic wrap and place in the fridge for 20 minutes, longer in summer. (Putting it in the freezer is even better)
- Place dough onto floured mat. Roll out again to make the rectangle shape, but this time 20cm x 30cm. Fold again and place a fingertip into the dough to mark it as one fold. Refrigerate.
- Place a fingertip into the dough to mark it as one fold.
- Repeat four more times until you have five fingermarks in the dough.
- Rest for an hour or so in the fridge.
- When ready to use, roll out and cut to shape.
- Press scraps together and refrigerate for re-use.
- Best baked at 210 C.
2. Bash with a rolling pin to develop gluten.
3. Freeze finished product eg. sausage rolls, prior to baking in a hot oven.
4. Can be frozen at stage 13.
Enjoy!
Must try this. Much easier than the one I learned years ago.
Beautiful and very inspiring. Thank you for sharing. Love your blog
Barbara
I've never made puff pastry either, but you have made me want to try. Looks great. 🙂
JulieO.
Mmmm one for the "to try" list!
CJ
Definitely try it!
I made it again today, halving the recipe and making two batches. It worked beautifully again and I made the best pasties with it!