Rough Puff Pastry
Recipe type: Pastry
Serves: 650-700 grams (23-24 ounces)
  • 250g (8.8 oz) strong plain flour (I used strong Italian flour)
  • 1 teaspoon fine sea salt
  • 250g (8.8 oz) unsalted butter, cold and roughly diced
  • About 150ml (5 fl oz) cold water (you likely won't need all of it)
  1. Sift the flour and salt into a large bowl. Add the roughly diced butter to the bowl with the flour and salt.
  2. Using your fingers, rub in the butter loosely (you don't want to completely rub the butter in; pieces of butter should remain clear to see).
  3. Make a well in the bowl and pour in about half of the cold water, bringing together gently until you have a firm rough dough, adding extra water only if needed. Don't overwork the dough at this point - just bring it together enough so that it holds together.
  4. Then cover with cling film and leave to rest for 20-30 minutes in the fridge.
  5. Turn the dough out onto a lightly floured board, knead gently and, using a floured roller, roll gently into a smooth rectangle, where the length is approximately 3 times the width. Keep edges straight and even. At this point the butter should still be visible as a marbled effect.
  6. Fold the top third down the centre...
  7. Then fold the bottom third up and over that (a classic 'letter' fold which gives you 3 layers).
  8. Give the dough a quarter turn (to the left or right) and roll out again as before. Fold into three again, cover with cling film and chill for 20-30 minutes before rolling to use.
  9. While Gordon Ramsay leaves the process at this point you can, if you have time, repeat the two turn sequence one more time to achieve more layers (Michel Roux does this). Take out the chilled dough, roll it out once again to a rectangle, do one 'letter' fold (folded into three), give the dough a quarter turn, then roll and fold one last time. Wrap in cling film and chill for 20-30 minutes before rolling to use.
This amount of dough is enough for a double-crust pie. It freezes exceptionally well, so if you don't need all of it, simply wrap the remainder in plastic wrap and place in a freezer bag or sealed container, and freeze. To thaw, place in the fridge the night before using it and keep it chilled until ready to roll it.
Recipe by The Kiwi Cook at