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A quick and easy homemade puff pastry for both sweet and savory. Flaky and buttery, perfect for pot pies. Check out recipes for both our pastry and pot pie recipes!
A quick and easy rough puff pastry recipe. Perfect for your pot pies.
9 OZ / 250 G all-purpose flour
1 TSP salt
7 OZ / 200 G butter
4.5 OZ / 125 G water (iced cold)
Cube the butter then add into the mixing bowl along with flour and salt. Insert the measuring cup, knead for 30 seconds.
Add cold water through the top hole until the dough is formed. Knead again for 20 seconds.
Each flour has a different water content so consistency may vary. You have to alter the amount of water.
Remove the dough from the bowl. Shape into a flat rectangle and allow to rest for at least 30 minutes in the fridge.
Roll the pastry to a neat rectangle about 1 cm thick. Fold the pastry by bringing the long end to the middle and repeat on the other side. Fold Place in the fridge for 20 minutes.
Repeat the process of the rolling at least 3 times.
It can keep in the fridge for 3 days or for up to 2 months in the freezer.
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