Ruff Puff Pastry

This is a recipe I’ve taken from Hugh Fearnley-Whittingstall who I think is magic. It can be used for savory pies, Cornish pasties, old school vol-a-vents…..

Main tips are to have the butter super cold, don’t handle the pastry much and let it rest once you’ve made it.


3/4 cup plus 2 tablespoons cold butter cut into little cubes

3 cups unbleached all purpose flour

A big pinch of salt

Iced water

1 egg yolk (always always free range) with a splash of milk to glaze

What to do

  1. Put the little cubes/chunks of cold butter into the flour and salt and coat them all. This feels really nice on your hands.
  2. Add a little iced water and keep adding ’til all the flour is wet enough to make into a ball. It is probably about half a pint, but just add little scooshes at a time. Don’t make it too sticky.
  3. Flour your surface and shape the dough with your hands to a fat rectangle. Don’t handle it much as you want to keep the block cold.
  4. Roll it out with a rolling pin (glass bottle if you don’t have one) keeping the rectangular shape
  5. When the dough is about 3/4 inch fold the far third towards you and the near third back over that so you have a rectangle a third of the size and 3 times as thick.
  6. Turn the rectangle 90 degrees and then roll back out making another long rectangle
  7. When it is about 3/4 inch think again fold the far third towards you and the near third back over that like you did before
  8. Repeat about 5 or 6 times dusting with flour when you need to.
  9. If it becomes at all sticky (due to a warm room) pop it in the fridge for a while, dust with flour and try again.
  10. When you’ve finished put it in the fridge for at least an hour

Pie fillings to follow later, got to go chainsawing now with my honey.




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