How to Make Rough Puff Pastry

These pastry making guides compliment our recipes section.

Rough Puff Pastry on Pie

Rough Puff Pastry on Pie

Rough Puff Pastry is easier to make than flaky or puff pastry but has larger flakes and is not as light. It does, however, give a nice crispy crust. Uses include sweet and savoury pies, patties, turnovers and as an alternative pastry for sausage rolls

It’s easy to vary the quantity so long as you remember to keep the ratio of flour to fat at 3:2 For example: 6 oz of flour to 4 oz of fats (2 butter, 2 lard) or 150 grams to 100 grams for the metric minded.

We often have rough puff pastry as the top of a meat and potato pie.

Rough Puff Pastry Ingredients:

  • 9 oz (253 g) plain flour
  • Pinch of salt
  • 3 oz (84 g) lard or hard vegetable fat
  • 3 oz (84 g) butter or margarine
  • 1 – 3  teaspoons lemon juice
  • Cold Water (iced if possible)
  • Optional – Pinch of Cayenne Pepper and teaspoon of mustard powder. (only in savoury dishes!)

Method for Making Rough Puff Pastry:

NB – it’s best to keep the fat in the fridge until the last minute.

  1. Sieve the flour and salt into a bowl and add the fat, cut into lumps about the size of a walnut. Stir into the flour.
  2. Add the lemon juice and cold water to mix to a stiff dough.
  3. Turn on to a lightly floured board and roll out into an oblong.
  4. Fold one end up, leaving about one-third of the strip to fold down, seal the edges with the rolling pin and give the pastry a half turn.
  5. Continue thus until the pastry has been rolled and folded four times.
  6. If possible leave for an hour in the fridge wrapped in cling film before using.
  7. Roll out and use for sweet and savoury pastries.

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