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Rough Puff Pastry

Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 450g unbleached plain flour

  • 450g chilled unsalted butter

  • 1 tsp salt

  • 250ml cold water


  • 1.

    To make the pastry, tip the flour onto the bench and make a well in the centre. Dice the butter and put it and the salt into the well, then use a pastry scraper to cut the butter into the flour. Make a well again and pour in the cold water. Using the pastry scraper work in the flour and butter into the water, do not knead the dough.

  • 2.

    At this point the dough will look very lumpy (the butter still in pieces), but it should hold together.

  • 3.

    Flour your working bench, Roll out the pastry to make a rectangle about 1.5cm thick. Keeping the longer side of the rectangle parallel to the bench, fold both ends into the centre – it will look like an open book. Then fold one side over the other – to close the book. Cover and place pastry in the fridge for 20 minutes.

  • 4.

    Repeat this step twice. Any leftover pastry can be wrapped and frozen.

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