This is a pretty rough and tumble recipe. It’s not too strict on perfection, just keep everything cold and roll it out evenly and you’ll be set for Rough Puff success!
- 1/4 cup unsalted butter, grated and frozen
- 3/4 cup + 2 tbsp unsalted butter, grated and frozen
- 2 1/4 cups All Purpose flour, placed in the freezer for 30 minutes prior to starting.
- 1/2 tsp fine salt
- 8–10 tbsp ice water
- Combine the 1/4 cup of frozen, grated butter and the flour and rub together with your fingertips quickly until mixture is almost sandy with a few larger pieces of butter.
- Add ice water a few tablespoons at a time, mixing with a wooden spoon, to bring it all together into a shaggy dough ball.
- Fold/knead for a few minutes so it comes together into a firm dough (it will feel tight, but it will soften on the rest a little), and let rest for 10 minutes in the fridge.
- Roll the dough out into a rectangle about 40x20cm. Don’t worry TOO much about keeping the sides perfectly straight, just try to make sure it’s all the same thickness.
- Distribute half the grated butter over 2/3 of the dough.
- Fold the 3rd of dough without any butter over the middle section, and the other end on top of that, as if you were folding a business letter before placing into an envelope.
- Turn the dough 90 degrees and roll that piece of dough out into another rectangle about 40x20cm.
- You’ve just completed one “fold”.
- Place the rest of the grated butter over 2/3 of the dough. Fold the 3rd of dough without any butter over the middle section, and the other end on top of that. You’ve now laminated the butter in 2 folds.
- Turn 90 degrees and roll out again.
- Repeat until you’ve made 5-6 folds.
- If you find the butter is getting too soft, pop in the freezer for 10 minutes after you complete a turn.
- Chill the completed dough for at least 4 hours in the fridge before using.
- Your rough puff pastry will keep in the fridge for 1 month or you can freeze for up to 6 months.