Using a pastry scraper or a large chef’s knife, cut the butter into the flour. I used a James Martin recipe, and the result was the lushest, butteriest puff pastry. Stir with a knife to coat the fats with flour.

Each was glazed with beaten egg (except the rough puff spoons, I forgot, mea culpa), then baked for a total of 10 minutes in a 200°C Fan oven, turning the baking sheet around halfway through the cooking time. Mini pies onna stick! I always have three kinds of hot sauce in my purse. Take the pastry out of the fridge after 15 minutes (if you leave it longer it doesn’t matter, you just want it cold) and repeat the above process a further 4 times. After the final rolling out and folding, place your pastry back into cling film and back in the fridge, this time for at least 30 minutes (the trick to puff pastry is keeping the butter cold). I watched the segment puff pastry and decided to use the rough pastry example, for a apple turnover project and I just want to say. Combine flour and salt in mixing bowl.

And it was really easy! 8. I shall go and edit the post now. 2. I an fast becoming an Erin disciple. Everyone is raving over the crust thanks to too you Erin the great/fabulous teacher whisperer!!!! The tightly wrapped disks of dough can be refrigerated for up to 3 days. I like to do one final roll/fold, without any additional fat, just for luck. Repeat the previous step three more times: rolling out the dough, folding it, and chilling it each time before continuing. Turn the baking tray around 180° after 5 minutes to help ensure even colouring. Why would you? If you work quickly, you can sometimes do two rounds of folds back to back, but if the dough is soft or sticky, don’t rush it. A little bit of faffing about, but like I said, most of the time is spent with the pastry sitting in the fridge so you could be doing whatever else takes your fancy in the meantime. Fold the dough in half again into quarters. it works . Simple but very accurate information… Many thanks for sharing this one. Rough puff pastry, sometimes known as “quick” or “easy” puff pastry, is a simpler version of a traditional, very labor-intensive puff pastry recipe. Change ). Wrap the dough tightly in plastic wrap and chill for 15 to 30 minutes, until firm. Learn how your comment data is processed. Change ), You are commenting using your Twitter account. Don’t forget to prick the bottom and glaze the top surface with egg wash. Open-face sandwich – here topped with cream cheese, chorizo and some parsley. As you work, continue to toss the butter through the flour, recoating the shingled pieces. Use a hand grater to grate your cold butter on top of the flour and salt.

You can now leave your pastry in the fridge until you’re ready to use it, if it’s longer than 30 minutes it won’t matter. Rough puff pastry, sometimes known as “quick” or “easy” puff pastry, is a simpler version of a traditional, very labor-intensive puff pastry recipe. You have mentioned lemon juice in the ingredients however not sure where you have put it. Hi Dawn. Make the rough puff pastry dough: Mix together the flour and salt in your chilled bowl. Wrap in cling film and chill for at least 30 minutes, but preferably for an hour, due to the softness of the fats. But the length of time is mostly the pastry sitting in the fridge, so you can be doing a multitude of other stuff at the same time.

2.5 sticks (18 Tbsp) chilled unsalted butter, cut into small cubes. Pastry spoons -eliminate the need for both cutlery and washing up with these free-standing pastry spoons.

Why wouldn’t I? Mince Pie Cupcakes with Brandy Buttercream, White Chocolate, Lemon & Coconut Chewy Cookie Slice. Our rough puff pastry recipe will give you 243 folds which is plenty for a homemade puff pastry and gives you lots of nice layers. 4. Have you ever thought about making your own puff pastry? Cut a template using a mini cutter for the spoon and a free-drawn spoon handle. It doesn't require the technical precision that puff pastry does, it's less time-consuming, and it's a similarly buttery, flaky product - you'll find …

It gets added with the cold water. Mix the butter into the flour without breaking up the lumps. The reality is, though, that many of us are time-poor. Don't be dismayed. 2 cups (241g) unbleached all-purpose flour; I can't, for the life of me, think of a reason for the everyday Joe baker, such as myself, to ever do full puff when this is available. Thanks! https://www.bbc.co.uk/food/recipes/how_to_make_puff_pastry_65905 Fold the bottom third upwards and the top third down, and then turn the whole 90° to the left.

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In a large bowl mix together the flour and salt. Brush the bottom pastry with water to make sure the top adheres, but don’t press down too firmly – you still want the sides to rise up. It should be uniformly combined and hold together easily, but it shouldn’t look totally smooth. Classic puff pastry takes several hours to make with lengthy resting steps in the middle, but this Quick and Easy rough puff pastry recipe cuts it down to about 30-45 minutes (not counting the non-active prep time to freeze the ingredients). Aim for big flavours, since there’s only room for a small amount of filling.

Brush with beaten egg for a shiny, glossy finish. It is supposed to be lumpy. 3. Both pastries need a HOT oven to cook – 220°C, 200°C Fan – and unless you’re baking large items, probably no more than 10 minutes. Knead the fats together until thoroughly mixed, then shape into a square. Rough Puff Pastry Category: Baking, Pastry Servings: Makes approx. It’s really good and really convenient. Remove dough from the refrigerator, roll out into rectangle again, fold into thirds, and chill for 20 minutes.

Canapes are meant to be eaten in one bite, possibly two, just as long as it can be done without mess. Cooking Rough Puff Pastry Always preheat the oven to 200°C before baking the pastry, if you don’t the pastry won’t cook properly, making it greasy and not flaky. 225g unsalted butter, cut into small cubes about 160-170ml cold water. View all posts by Sarah Margetts. Time To Cook - Online. Use your hands to straighten the edges a bit.