Easy Rough Puff Pastry
“Rough puff pastry is much easier to make and a home-made one is delicious.” – Jane Asher.
- 225g plain flour
- Pinch of salt
- 100g butter, frozen (wrap the weighed butter in foil and freeze)
- 75g lard, frozen (again, wrapped in foil)
- A little iced water
- Sift the flour and salt into large mixing bowl, then grate into it the butter and lard, holding the fats by the foil so the warmth of your hands doesn’t soften it.
- Add the iced water a couple of tablespoons at a time and, using a palette knife, mix it into the flour until the mixture begins resemble breadcrumbs. Keep gently mixing with the knife until it comes together into a smooth-ish dough – there will be bits of butter showing through.
- Chill for 20 minutes.
- Sprinkle a little flour on the work surface and, gently and lightly, roll out the dough to the size needed in the recipe. Brush with a little beaten egg yolk before baking, to give a golden colour.
- Always pre-heat the oven – usually for rough puff it should be at 200C, (180C fan assisted, gas mark 6).