Gordon Ramsay’s Rough-Tough Puff Pastry 250 g strong plain flour 1 tsp fine sea salt 250 g butter (at room temperature, but not soft) ±150 ml cold water Sift the flour and salt into a
Gordon Ramsay’s Rough-Tough Puff Pastry
- 250 g strong plain flour
- 1 tsp fine sea salt
- 250 g butter (at room temperature, but not soft)
- ±150 ml cold water
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Sift the flour and salt into a large bowl
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Roughly break the butter in small chunks, add them to the bowl and rub them in loosely
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You need to see bits of butter
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Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed
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Cover with cling film and leave to rest for 20 mins in the fridge
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Turn out onto a lightly floured board, knead gently and form into a smooth rectangle
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Roll the dough in one direction only, until 3 times the width, about 20 x 50 cm
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Keep edges straight and even
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Don’t overwork the butter streaks; you should have a marbled effect
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Fold the top third down to the centre, then the bottom third up and over that
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Give the dough a quarter turn (to the left or right) and roll out again to three times the length
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Fold as before, cover with cling film and chill for at least 20 mins before rolling to use
Gordon’s Tips: Leftover trimmings should be stacked up and chilled or frozen for another use. Don’t scrunch them together in a ball or you will lose the layers. To re-roll, allow to come back to room temperature.