Essential Rough Puff Pastry

Instructions

• 1Place the butter in the freezer for 5 minutes so it is well chilled.
• 2Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the flour and salt and process to combine. Remove the lid and add the butter evenly distributed. Pulse 10 times, or until the mixture resembles pea sized pieces.
• 3Add the iced water and pulse 10 times to just distribute the liquid but not to form a dough.
• 4Carefully remove the blade and turn the dough onto the bench top. Press together until just combined. Do not overwork, there should still be clumps of butter. Shape into a 15cm x 10cm rectangle. Wrap in plastic wrap and refrigerate for 1 hour to rest.
• 5Roll the dough on the lightly floured bench top into a 10cm x 30cm rectangle. Fold into 3, give it a quarter turn and repeat rolling and folding one more time. Brush off any excess flour, wrap in plastic wrap and refrigerate for 1 hour to rest.
• 6Repeat rolling the dough into a 10cm x 30cm rectangle and folding two more times. Wrap in plastic wrap and refrigerate for 1 hour to rest.
• 7From humble ingredients to pastry perfection, your rough puff is ready for some fun stuff. Roll until about 5mm thick and fill with meat and veggies or fresh seasonal fruit or simply twist and sprinkle with cinnamon sugar. So many options…you’ll need to make another batch.
  Tip: Refrigerate the dough for 30 minutes before cooking. Dough can be cut into smaller portions and frozen for up to 3 months, thaw in the refrigerator.