Allotment Foods

Rough Puff Pastry

Easier to make than flaky or puff pastry but has larger flakes and is not as light. It does, however, give a nice crispy crust. Uses include sweet and savoury pies, patties, turnovers and as an alternative pastry for sausage rolls

Ingredients:

• 9 oz (253 g) plain flour
• Pinch of salt
• 3 oz (84 g) lard or hard vegetable fat
• 3 oz (84 g) butter or margarine
• 1 teaspoon lemon juice
• Water

Method:

1. Sieve the flour and salt into a bowl and add the fat, cut into lumps about the size of a walnut. Stir into the flour.
2. Add the lemon juice and cold water to mix to a stiff dough.
3. Turn on to a lightly floured board and roll out into an oblong.
4. Fold one end up, leaving about one-third of the strip to fold down, seal the edges with the rolling pin and give the pastry a half turn.
5. Continue thus until the pastry has been rolled and folded four times.
6. If possible leave for an hour before using.
7. Roll out and use for sweet and savoury pastries.

Pastry Making Guides & Information

• Basic Guide to Making Pastry
• Making Filo Pastry
• Making Cheese Pastry
• Making Choux Pastry
• Making Flaky Pastry
• Making Fleur Pastry
• Making Hot Water Pastry
• Making Potato Pastry
• Making Puff Pastry
• Making Rough Puff Pastry
• Making Short Crust Pastry
• Making Suet Pastry