Rough Puff Pastry

[Pastry, Pasta and Batters]

225g/8oz plain flour

a pinch of salt

140g/5oz butter

120-150ml/4-5fl oz very cold water to mix

1. Sift flour into a chilled bowl with the salt. Cut the butter into knobs about the size of a sugar lump and add to the flour. Do not rub in but add enough water to just bind the paste together. Mix well first with a knife then with one hand. Knead very lightly.

2. Chill, wrapped in the refrigerator for 10 minutes.

3. On a floured surface, roll out the pastry into a strip 30 x 10cm/12 x 4 in long. This must be done carefully, with a heavy rolling pin press firmly on the pastry and give short, sharp rolls until pastry has reached the required size. Take care not to over stretch and crack the surface of the pastry.

4. Fold the strip into 3 and turn so the folded edge is to your left, like a closed book.

5. Again roll into a strip 1cm/½in thick. Fold in three again and chill, wrapped in the refrigerator for 15 minutes.

6. Roll out and fold the pastry as before and chill again for 15 minutes.

7. Roll and fold again, by which time the pastry should be ready for use, with no signs of streakiness. If its still streaky, roll and fold once more.

8. Roll into the required shape.

9. Chill again in the refrigerator again before baking.