SIMPLE ALTERNATIVES TO PUFF PASTRY

Rough puff pastry is very similar to puff pastry, but easier to make. Instead of hammering down a large block of butter into a square, chop the same amount of chilled butter into cubes approximately 1cm square. Add the cubes into the dough in the first part of the puff pastry recipe. Roll out the pastry in the same way as the puff pastry recipe and leave to chill for 1 hr before using.

Another easier method is flaky pastry, as it is not necessary to work quickly with chilled butter. This pastry uses softened or room temperature butter. Using the same amount of butter as the puff pastry recipe, add half of that butter to the flour and rub it in so it is fully integrated, then continue to make the dough. A little less water may be needed to bring the dough together. Roll the dough out to a rectangle, as for puff pastry, then dot teaspoon-sized amounts of the remaining butter, spaced approximately 1cm apart, onto the first third of the rectangle. Fold the buttered part of the pastry over onto the rest of the pastry, then fold the bottom part over that to make a square. Push down the open sides with the rolling pin to fix in place, then roll out in the same way as the puff pastry, twice. Leave to chill for 1 hr, then use.