HOW TO MAKE ROUGH PUFF PASTRY | EASY FLAKY PASTRY RECIPE FOR PIES, TARTS AND SAUSAGE ROLLS

Описание: Make buttery, flaky rough puff pastry at home, no fancy equipment no stress. Simple step by step guide shows you how to get perfect layers every time. Ideal for savory pies, sausage rolls, tarts, cheese straws, and turnovers.



Ingredients:
• 300 g all-purpose flour
• 250 g cold unsalted butter (cut into cubes)
• 60 g ice-cold water
• ½ tsp salt

Instructions:
1. Prepare the Dough:
• In a large bowl, mix the flour and salt.
• Add in the cold, cubed butter. Using your fingertips, rub the butter lightly into the flour until you have a rough mixture — some visible chunks of butter (about pea-sized) should remain.
These butter pieces are key for flaky layers.
2. Add the Water:
• Pour in the ice-cold water gradually and mix just until a rough dough forms.
Don’t overmix — the dough should look shaggy and uneven, with visible butter streaks.
3. First Chill:
• Gather the dough into a rough rectangle.
• Wrap in cling film and chill for 20 minutes in the fridge.
4. Rolling and Folding (Lamination):
• Lightly flour your work surface.
• Roll the chilled dough into rectangle.
• Fold the dough into thirds: bottom up, then top down (like folding a letter).
• Rotate the dough 90°, then repeat the rolling and folding process three more times,
Tip: If the dough sticks to the board or rolling pin, lightly dust with flour.
5. Final Chill:
• Wrap the folded dough in cling film again and chill for 40 minutes before using.
6. Shape and Cut:
• Roll out the chilled pastry to a 45 cm rectangle.
• Trim the edges neatly, then cut into 8 even rectangles (or your desired shape).

Use for:
Savory pies (like beef pies ), sausage rolls, turnovers, cheese straws, or tarts.