Rough Puff Pastry – Homemade
Recipe by Cape Malay Cooking & Other Delights
Ingredients
Rough Puff Pastry
- 500 gFrozen, salted butter
- 500 gCake/plain flour
- 250 ml (1 cup)Cold water
- 1Whisked egg
Step-by-Step Instructions
- 1.Grate Butter
Grate 500g of frozen, salted butter into a large bowl. Ensure the butter is as cold as possible.
- 2.Combine Butter and Flour
Add 500g of cake or plain flour to the grated butter. Lightly mix the flour and butter to coat the butter pieces.
- 3.Add Water and Mix
Add 250ml (1 cup) of cold water to the mixture. Gently mix everything together with your hands, being careful not to overwork the dough.
- 4.Knead Lightly
Tip the dough onto a lightly floured surface and knead gently until just combined. The dough will still look a bit rough with visible butter pieces.
- 5.First Refrigeration
Wrap the dough tightly in cling film and refrigerate for 30 minutes.
- 6.First Roll and Fold
Lightly flour a surface. Roll the chilled dough into a large rectangular shape. Sprinkle with a little more flour, then fold the dough into thirds, like an envelope.
- 7.Second Refrigeration
Wrap the folded dough in cling film again and refrigerate for another 30 minutes.
- 8.Repeat Roll and Fold
After 30 minutes, repeat the rolling and folding process (steps 6 and 7) at least two more times, refrigerating for 30 minutes after each fold. This creates the flaky layers.
- 9.Prepare for Use
Once the rolling and resting cycles are complete, cut the dough into two equally sized pieces. You should be able to see the distinct layers within the dough.
- 10.Line Baking Tray
Roll out one piece of dough on a floured surface to fit the base of your desired baking tray. Place the rolled dough into the tray.
- 11.Add Filling
Fill the pastry-lined tray with your filling of choice. (The video shows a mince filling topped with chopped hard-boiled eggs, salt, and pepper).
- 12.Top with Pastry
Roll out the second piece of dough to create the top layer of the pie. Carefully place it over the filling.
- 13.Seal and Finish
Pinch the edges of the two pastry sheets together to seal the pie. Optionally, crimp the edges for decoration. Poke a few holes onto the top of the pie with a knife to allow steam to escape. Brush the top with whisked egg for a golden finish.
- 14.Bake the Pie
Bake the pie in a preheated oven at 180 degrees Celsius for 30-40 minutes, or until the pastry is golden brown and flaky.
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