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Author Topic: Rough Puff Pastry  (Read 10452 times)

Offline meganjane

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Rough Puff Pastry
« on: May 22, 2011, 09:17:02 am »
I wasn't sure which section to put this in and thought that I do use Puff Pastry a lot when making starters and snacks, so here it is!
This recipe is taken from the British Larder and rather than repeat myself, I'll just link to my blog post.
It is absolutely superb!

Rough Puff Pastry

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A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline cookie1

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Re: Rough Puff Pastry
« Reply #1 on: May 27, 2011, 08:47:30 am »
Thanks MJ. With the cooler weather around more pies will be on the menu.
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Offline Frozzie

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Re: Rough Puff Pastry
« Reply #2 on: May 27, 2011, 11:48:08 pm »
Will try this version as the one we have in the french books asks for frozen cubed butter and rolling and folding and resting in the fridge for periods of time...this seems much easier and seems to have the same result...thanks meganjane  :)
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Offline jeninwa

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Re: Rough Puff Pastry
« Reply #3 on: May 28, 2011, 03:28:54 am »
Thanks MJ you posted this  just in time I have to feed 5  hungry men this weekend, will be making this asap. Pigs in blankets might be a good one for them.
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Offline meganjane

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Re: Rough Puff Pastry
« Reply #4 on: May 28, 2011, 05:32:33 am »
I'm making pasties with this today and they look wonderful! I halved the recipe and made 2 lots. It's so rewarding and the rolling gives you a bit of a workout!

Here's the post for the pasties.
« Last Edit: May 28, 2011, 01:58:36 pm by meganjane »
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A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline ~Narelle~

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Re: Rough Puff Pastry
« Reply #5 on: December 05, 2011, 09:03:02 pm »
I made this yesterday - thanks Meganjane.  I didn't however let it rest as I ran out of time.  I was intending to use bought pastry, but it was too old and yuk so did a quick search and used this.  It was delightful.  Very short as it hadn't rested.  But I'll never buy pastry again.  It's a big recipe, easily halved.  But I have 2 batches in the freezer now.  Thanks again.
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Offline meganjane

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Re: Rough Puff Pastry
« Reply #6 on: December 06, 2011, 12:18:47 pm »
My pleasure Narelle! I'm going to look at a reduced fat version when I have time and will certainly keep everyone here posted.
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A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline Tasty

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Re: Rough Puff Pastry
« Reply #7 on: April 19, 2012, 02:48:18 am »
what flour would you use?
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