Rough Puff Pastry Mary Berry Recipes

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ROUGH PUFF PASTRY



Rough Puff Pastry image

Use this great recipe for rough puff pastry to make Apple and Passion Fruit Tartlets and Olive Straws -- all three recipes are courtesy of Michel Roux.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 2 pounds, 10 ounces

Number Of Ingredients 4

1 pound 2 ounces all-purpose flour, plus more for work surface
1 pound 2 ounces very cold, unsalted butter, cut into small cubes
1 teaspoon fine sea salt
1 cup ice-cold water

Steps:

  • Mound flour in center of a large work surface, and make a well in the middle; place butter and salt in well.
  • Using your fingertips, mix ingredients together in the well. Using the fingertips of your other hand, slowly incorporate flour, beginning with inner rim of well. When cubes of butter have become small pieces and dough is grainy, gradually add ice water until fully incorporated, taking care not to overwork the dough. Roll dough into a ball and wrap with plastic wrap; refrigerate for 20 minutes.
  • On a lightly floured work surface, roll out dough into a 16-by-8-inch rectangle. Fold the short ends over the middle (like a letter) to make three layers. This is called the first turn.
  • Give the dough a quarter turn and roll away from you into another 16-by-8-inch rectangle. Fold again into 3 layers; this is called the second turn. Wrap dough in plastic wrap; refrigerate for 30 minutes.
  • Repeat process in steps 3 and 4 to create the third and fourth turns. Wrap dough in plastic; refrigerate for at least 30 minutes, and up to 3 days, before using. Dough may also be kept, frozen, for up to 4 months.

CHEAT'S ROUGH PUFF PASTRY



Cheat's rough puff pastry image

This is a great shortcut method for making puff pastry. You can use it for sausage rolls, apple turnovers, tarts and savoury pies.

Provided by Paul Hollywood

Categories     Cakes and baking

Yield Makes 600g/1lb 5oz pastry

Number Of Ingredients 4

300g/10½oz plain flour
pinch salt
50g/1¾oz butter, chilled and cut into cubes
120g/4½oz butter, frozen

Steps:

  • Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).
  • Roll the dough out into a rectangle on a lightly floured work surface.
  • Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
  • Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before.
  • Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.

ROUGH-PUFF PASTRY



Rough-puff pastry image

Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 10m

Yield Makes 700g

Number Of Ingredients 4

250g strong plain flour
1 tsp fine sea salt
250g butter, at room temperature, but not soft
about cold water

Steps:

  • Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
  • Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
  • Cover with cling film and leave to rest for 20 mins in the fridge.
  • Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
  • Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
  • Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
  • Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

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