Rough Puff Pastry

A versatile vegetarian pastry made by folding chilled butter into flour, resulting in light, flaky layers after resting.

Baking Vegetarian Pastry Basics

Estimated Nutrition

Calories

4275.5

kcal / serving

4275.5 kcal total

Carbs

345.2g

per serving

345.2 g total

Fat

305.6g

per serving

305.6 g total

Protein

46.8g

per serving

46.8 g total

Cook Time

minutes

Serves

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

375

Butter

Cold, cut into 2cm pieces

Fruits

tbsp

Lemon Juice

GrainsCereals

450

Plain Flour

Plus extra for dusting

Liquids

250

Water

Cold

NutsSeeds

pinch

Sea Salt

Large pinch

Method

Let the pastry soften slightly at room temperature before rolling it out for use.

Wrap the dough in cling film and chill in the fridge for several hours or overnight.

Rotate the pastry a quarter turn and repeat the rolling and folding process 4 more times.

Fold the dough into thirds and roll out again to the same dimensions.

Roll the dough out into a 38cm x 20cm rectangle.

Tip the dough onto a floured surface and shape into a thick rectangular slab.

Cut through the mixture with a knife while turning the bowl until a dough forms.

Mix the water and lemon juice in a jug and pour into the dry ingredients.

Sift the flour and salt into a bowl and stir in the butter pieces to coat.