Homemade Puff Pastry
Making your own puff pastry is easier than you think. This is our cheat's version, so you can whip it up in a fraction of the time for the recipes in this section. This puff pastry was originally featured in our Sausage Rolls recipe from The Classics Issue.
Recipe Tester Feedback: "So tasty, and the pastry was the best we've had for a sausage roll. I've never made pastry for sausage rolls before and wasn't sure it would work, but it was perfect and much tastier than store-bought." - Anita
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 1 hour, including chilling time
Cooking Time 20 minutes
Makes 1 batch
Can be frozen
- butter - 200g, ice cold, chopped into small chunks
- plain flour - 200g, plus extra for dusting
- water - 90g, cold
- salt - 1/2 tsp
- Add the chopped ice cold butter (200g), plain flour (200g), cold water (90g) and salt (1/2 tsp) to the bowl. Mix Speed 6 / 20 seconds.
- Place the dough onto a generously floured surface and form into a ball. It will be very sticky, so just be sure to handle it quickly. Shape it into a square and wrap in clingfilm. Refrigerate for 30 minutes.
- Remove, unwrap and place onto a floured surface. Roll out to a rectangle about 20x50cm in size.
- Fold the dough like you would a letter. First fold the bottom third up, and then the top third down so that you are left with a rectangle approximately a third of the size.
- For a traditional puff pastry it would now go in the fridge and be chilled again, but because we are doing a cheat's puff pastry we are skipping the chilling part and immediately rolling it out again.
- In order to roll it again, the seam side should face you and the folded edge should be on the left. Roll out to a rectangle about 20x50cm in size.
- Once again, fold the dough like you would a letter. First fold the bottom third up, and then the top third down so that you are left with a rectangle approximately a third of the size.
- Refrigerate until needed.