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

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can be used for a similar flakiness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds nutrition but may alter texture.

vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice provides acidity and flavor.

egg

💰Cheaper: flaxseed meal

Flaxseed meal can be used as a binding agent for vegan options.

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.

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.

Gather the dough into a rough rectangle. Wrap in cling film and chill for 20 minutes in the fridge.

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.

Wrap the folded dough in cling film again and chill for 40 minutes before using.

Roll out the chilled pastry to a 45 cm rectangle. Trim the edges neatly, then cut into 8 even rectangles (or your desired shape).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens