Rough puff pastry

by Leah Halmagyi


  • 500g bakers flour
  • 1 tsp fine salt
  • 450g cold cultured butter, finely diced
  • 180ml iced water


1 Combine the flour and salt in a bowl, then add the butter and toss to coat. Add the water, then cut in with a pastry scraper until the dough just comes together. Roll out to a rectangle 60cm x 30cm, then fold into thirds and refrigerate for 1 hour. Repeat the roll two more times.