Rough Puff Pastry

Rough Puff Pastry is an easier way to make a true puff pastry and is often called or known as a ‘cheats’ version of puff pastry. Large knobs of butter are mixed through dough and the dough is then rolled and folded to spread the butter through the dough. The result is uneven layers and the dough will rise to about twice its thickness when baked, which is much less then proper puff pastry.

Whilst it may not rise as much as your standard puff pastry, it is far simpler to make and promises a flaky buttery bite.  I use this puff pastry for most of my pie & sausage roll recipes.  If you don’t want to buy frozen puff pastry & don’t have the time, then give this method a go!  Trust me – its ‘a piece of cake’.

[mpprecipe-recipe:37]