Quick rough puff pastry, it’s affordable and easy to make good pastry at home. Try making this quick pastry when you have a little time, it’s so flaky crisp and tender you’ll be totally converted. When you make it, make a double batch to freeze for later and for the days when you don’t have so much time.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

quick rough puff pastry

• 250g plain flour, sifted
• 250g butter, chilled, cut in small pieces
• 1 teaspoon fine salt
• about 75ml of very cold water

quick rough puff pastry method

Place the sifted flour and salt in a large bowl.

Add the chilled pieces of butter. Very gently using only your finger tips squeeze the butter into the flour until you have a rough crumb. You want to see pieces of butter in the crumb.

In the bowl, make a well in the flour and butter, pour in about 2/3 of the cold water. Using your clean hands or a large metal spoon mix until you have a rough dough. Add extra water if required. Cover with cling film and refrigerate for about 20 mins to chill.

Turn the chilled dough out onto a lightly floured board or bench, knead gently, and form into a rectangle. Roll the dough in one direction only, until about 3 times the width, (about 20 x 50cm). Keep the edges as straight as possible. (You want the butter in the dough to have a marbled effect). Fold the top third down to the centre, then the bottom third up and over that. This is to trap air in the pastry, so it is flaky and light. Give the dough a quarter turn, dust with flour and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 25 mins before rolling and using in any recipe where you need a puff or flaky pastry.

Do not forget to chill the pastry for the recommended times. It makes it far easier to handle.

Makes enough pastry for a large pie.