My secret ambition was always to become a chef, but I don’t know what happened along the way. I never made it to chef school. I borrowed this book, by Michel Roux, from my local library because I’ve always wanted to make all kinds of pastry so here we go. I shall be baking from this book for the next several weeks.
Rough puff pastry rises well, almost 75% as much as the classic puff pastry, and it saves an incredible amount of time because it takes only 20 minutes to make. It is suited for both savoury and sweet confections and can be frozen successfully for several weeks-in usable portions. Always glaze with egg wash before baking.
Michel is a purist who believes in mixing dough by hand…so put away your mixers and food processors. I tried it by hand and I’m really liking it! I used it to make sausage roll.
Put the flour in a mound on the counter and make a well in the centre. Put the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with your other hand.
When the cubes of the butter have become small pieces and the dough is grizzly, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough.
Roll it into a ball, wrap in a cling film and chill 20 minutes.
Flour the counter and roll out the dough into a 16 x 8 inch (40 x 20cm) rectangle.
Brush off any excess flour and fold it into three like a book
and give it a quarter turn.
Roll the dough into a 16 x 8 inch (40 x 20cm) rectangle, for the second time. Brush off any excess flour and fold it into three like a book and give it a quarter turn. These are the first two turns.
Wrap the block in cling film and chill for 30 minutes. Remove from fridge and roll and fold the dough as before, for the third and fourth time and the pastry is now ready. Wrap in cling film and chill for at least 30 minutes before you use it (you can chill the dough up to 3 days).
I used the pastry to make these sausage rolls. Cool, isn’t it?
Rough Puff Pastry
Original Recipe: Pastry: savoury and Sweet by Michel Roux
Makes: 1.2kg (2Ib10oz)
Ingredients
- 500g (1Ib 2oz) all-purpose flour
- 500g (Ib 2oz) very cold butter, cut into small cubes (use 82% butter)
- 6g (1 teaspoon) fine salt
250ml (scant 11/4 cup)125ml ice cold water (you may not need all the water)
Instructions
- Put the flour in a mound on the counter and make a well in the centre. Put the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with your other hand.
- When the cubes of the butter have become small pieces and the dough is grizzly, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough. Shape the dough into a ball, wrap in a cling film and chill 20 minutes.
- Flour the counter and roll out the dough into a 16 x 8 inch (40 x 20cm) rectangle. Brush off any excess flour and fold it into three like a book and give it a quarter turn.
- Roll the dough into a 16 x 8 inch (40 x 20cm) rectangle, for the second time. Fold it into three like a book and give it a quarter turn. These are the first two turns. Wrap the block in cling film and chill for 30 minutes.
- Remove from the fridge and roll and fold the dough as before, for the third and fourth time and the pastry is now ready. Wrap in cling film and chill for at least 30 minutes before you use it.
Points to Note
- I made half the recipe and I only added 100ml water (about 7 tablespoons). The dough weighed 592g (1.3Ib; 20oz).
- Last Updated: March 20 2018
myfavouritepastime.com
Own Notes:
- 300g dough can be rolled into 13 x 13 inch, up to 14 inch squared.
- 150g can be rolled into thin 10 x 10 inch for cheese straws
- 150g can be rolled into an 18 x 6 strip for 3 sausage rolls (2 sausages fit in this)
My Favourite Pastime 
Hi,
It’s 500g Flour, 500g Butter & 125ml water not 250ml water. He doubled the recipe and thats where he got 250ml water. At 500, 500, 250 the dough is too sticky. I knew something was wrong, so i google searched, check out Michel Roux’s youtube video on this: https://youtu.be/c18ET36ViR8
You are absolutely right. That was a typographical error. Thank you so much for noticing the error. I have changed it. I am so sorry your pastry got messed up. Stay safe!!!
P/S I have to check the book to confirm. I hope I can lay my hands on it soon. I have a feeling he may have made that error in the book but lets wait and see. I will give you a feedback asap.
Liz
From reading the comments, looks like this is the right time of year to make this. It’s been quite chilly here. I am going to give this a try! Thank you!
Totally the right time for pastry. So cool and convenient!
Liz
This pastry looks really good. I often hear about rough puff but haven’t found a decent recipe for it. I use whole grain flour and make puff pastry the long way but it never turns out quite like this.
I tried this one before trying the classic one and it was so good I forgot about making it the long way. I made the sausage rolls with it as well. They were puffed up and really delicious!
Liz
I might have to look for this at my library. I’m not sure if I’m up for homemade puff pastry though.
I am really loving it. It’s quite easy to make!!!
Liz
Just loved it Liz 🙂
Thanks
Liz
mmmm look at that delicious buttery dough :p
Very buttery indeed. I concur!
Liz
Yum Liz YUM!
Hey Gary, thanks
Liz
I love pastry, unfortunately, I’m currently living a low carb life so I’m just drooling over screens 😂
Ha ha that’s good. Virtual dinners is the way to go…no fuss no gain.
Liz
I’d like to try this. Is it the kind of thing that would be affected by humid weather?
Yes. The temperature of the room should not be above 25C (77F)-the cooler the room the better otherwise the butter will melt. Have a great week!
Liz