Rough Puff Pastry
Rough Puff Pastry
Instructions
  1. Rub 50g butter into seasoned flour until it resembles breadcrumbs.
  2. Cut the remaining butter into cubes and add to bowl. Move lightly around with your hands to distribute the butter cubes evenly through the flour.
  3. Add lemon juice and most but not all the water and bring together with a palette knife taking care not to mash up the butter. Add remaining water if necessary.
  4. Turn the mass onto a floured sheet of baking parchment and shape into an oblong. Fold up in thirds to resemble a brick, using the paper to help you. Wrap up and chill in fridge for an hour.
  5. Remove from fridge. Roll and fold in three again, three more times – four in all.
  6. Roll out as required or chill in fridge until ready to use.