HOW TO MAKE ROUGH PUFF PASTRY

When you really want puff pastry, but time is short, use this quick, shortcut method. It might be called rough puff, but it’s a worthy alternative.

Makes about 300g

165g (5¾oz) plain flour

A good pinch of salt

115g (4oz) salted butter, frozen 6-7tbsp chilled water

STEP 1 Mix the flour and salt together in a large bowl. Using the coarse side of a cheese grater, grate long lengths of the frozen butter onto the flour. Mix with a palette or butter knife.

STEP 2 Sprinkle 6tbsp chilled water into the bowl and, using the knife, mix until the dough begins to hold together. Quickly bring it together with a floured hand, avoiding over-handling. Add the remaining 1tbsp water, if necessary, to bring it into a soft single lump.

STEP 3 Shape the dough into a flat rectangle of about 15 x 10cm. Wrap in clingfilm and chill for about 30 minutes.

STEP 4 Unwrap the pastry and place on a lightly floured work surface. Next, roll the pastry into a narrow rectangle measuring about 36 x 12cm.

STEP 5 With a short end of the pastry closest to you, fold the bottom third of the pastry up onto the middle third, then the top third down, as if you were folding an A4 letter. This is called a roll and fold. Wrap in clingfilm and place in the fridge to chill for 30 minutes.

STEP 6 Take the pastry out and, with the seam on the left, repeat the roll and fold as before. Wrap in clingfilm and chill for 30 minutes before using.