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Monica Galetti’s Rough Puff Pastry

Making traditional puff pastry at home requires some time, and although it yields great results, a rough puff pastry is a great alternative, producing very good results in less time.The ingredients are the same, so you’ll still have a wonderful buttery flavour, however the rise on the pastry will be a little bit less than the traditional dough.

  1. TheSkills1014_LR-167Tip 250g plain flour onto the work surface. Add 250g cubed, cold unsalted butter
  2. Start to rub the butter into the flour with your fingers
  3. Mix together until you have little chunks of mixture. Mix in ½ tsp fine sea salt. Do not overwork the dough, or it will become tough and the butter will get too soft and start to seep.
  4. Make a well in the middle. Gradually add 150ml cold water to the well – about a third at a time – and mix in with your fingertips. (You can use a food processor with a paddle attachment to do this.)
  5. Bring together to form a dough.
  6. Once the dough comes together, dust it and the work surface lightly with flour.
  7. Roll out into a large rectangle.
  8. Fold into a book fold (fold the sides into the middle and close like a book).
  9. Turn the dough 90 degrees, roll out again into a small rectangle and do another book fold.
  10. Fold in the middle. Wrap incling film and refrigerate for 30 minutes.
  11. Repeat Steps 9 and 10 twice more, with a 30-minute rest in between, then the pastry is ready to use.

Makes about 650g

SKILLS_MonicaGExtract from The Skills by Monica Galetti (Quadrille £20) Photography: Cristian Barnett

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