Rough puff pastry.

This is like puff pastry but not as hard to make, well that is what most pastry chefs will tell you. Just remember that you do not need to work the fat to much of you will have a short crust pastry.

Rough puff pastry.
225g or 80z plain flour
A pinch of salt (Only if your butter is not salted)
140g or 5oz of butter
1230 to 150ml or 4 to5 fl oz very cold water .

First, you must sift your flour in to a bowl then cut the butter into lumps about the size of a dice or sugar cube. Place the butter in the bowl with the flour then add the water, just enough to bind it all together. You must mix this very lightly , you do not want to see the butter blend in to the pastry to much you just want to see it all come together, Also do not be to heavy with your mixing or you will start to knock the air out of it . Once it has all come together then wrap it and place it in the fridge for about 10 to 15 minutes.

Then take your chilled and rested mix and place on a floured board or work surface and roll into a strip about 30 to 40 cm by 10 to 15 cm or 12 by 6 inches. Do this carefully you want to use short sharp rolls pressing firmly down. . Try not to break or crack the surface of the pastry if you can or over stretch the pastry. Fold the strip into three. I normally pick up one end and fold that back on it self then repeat on the other side so you end up with a square and all the layers are evenly divided breathe each other. Then turn it so what is facing you looks like an end of a book. Then roll once more to about the same size and then fold once more in the same way and then return to the fried for another 15 to 20 minuets to chill and rest once more. Now if you repeat this once more and you will have them made a pastry that is ready to use and that should give you the desired puff pastry finish.