Rough Puff Pastry

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Quantities for a small pie or tart, enough for 3 or 4


  • 8 oz. (240 g.) self-raising flour
  • 4 oz. (120


Sift together the salt and flour. Cut the butter into the flour in small pieces no bigger than marbles. Do not rub the fat in. Mix to a stiff dough with cold water. Roll the dough out on a floured board.

Fold the pastry by bringing the side edges into the middle, and then the bottom and top edges to the middle. Press the edges together so that an envelope is formed, keeping the air insi