Sarah's rough puff pastry

I thought it easier to just give the recipe for the pastry as so many of you enjoyed it! It is pretty simple and gives a fantastic quick and easy alternative to puff pastry. It can be used for anything as well, sweet, savory, pies tarts etc.

Ingredients

450g plain flour, plus extra for dusting
large pinch salt
375g cold butter/block marge, cut into cubes
250ml cold water

Method

Sift the flour and salt into a large bowl and add the butter. Mix the butter around with a large metal spoon to coat it in flour - do not rub in the butter like short crust pastry recipes.

Pour two thirds of the water into the flour and butter mixture.

Using a round-tipped knife, cut across the contents of the bowl several times, turning the bowl continuously as you chop the butter into the flour, until the dough comes together.

When the dough has come together as a loose lump, tip it onto a lightly floured work surface and quickly shape it into a thick slab, roughly the dimensions of a house brick.

Flour the work surface and roll the dough out to a rectangle.

Fold one-third of the dough to the centre, then fold the other third over that. Roll the pastry out again. Fold in exactly the same way again.

Rotate the pastry a quarter turn and repeat. Continue rolling, folding, pressing and turning a quarter-turn 3-4 more times. Don't worry too much if the butter oozes through the dough occasionally.

After the last folding stage, wrap the pastry in cling film and place into the fridge to chill for several hours, preferably overnight.

When ready to use, if the pastry is very firm, allow it to warm in the room for a few minutes before using. (You can freeze this pastry for up to six weeks)

Any questions, just ask! Wednesday night's sausage rolls were my first ever attempt at rough puff - so give it a go and don't be afraid!