How to Make Homemade Rough Puff Pastry

Homemade Rough Puff Pastry – Don’t be scared of making your own puff pastry, really simple to make, it just takes a little time but the results are oh so worth it!

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Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

Have you ever thought about making your own puff pastry? Of course you haven’t. Why would you? You can buy lovely blocks of puff pastry ready made from the supermarket. And anyway, from what you’ve seen on the Great British Bake Off, it looks ridiculously complicated doesn’t it?! I love GBBO, but if I have one little niggle with the show (ok it’s a fairly sizeable niggle, just ask my family and friends…), it’s that they over-complicate the simplest of things. I realise it’s all for dramatic effect, but I think they genuinely put folk off making stuff that isn’t really that hard.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

I tried making my own puff pastry a few years ago when I was going through an ‘experimental’ stage (just in the kitchen mind!). I used a James Martin recipe, and the result was the lushest, butteriest puff pastry. And it was really easy! Honest! I’m not going to lie, nine times out of ten, I’ll use shop bought puff pastry. Why wouldn’t I? It’s really good and really convenient. But when I’ve got a little more time on my hands, and feeling a little bit more extravagant, I make my own (about once a year). This does take a bit of time, so only make it when you’re going to be home for a while. But the length of time is mostly the pastry sitting in the fridge, so you can be doing a multitude of other stuff at the same time. Believe me, this is totally worth a go.

Ingredients (makes approx. 500g of pastry)

300g plain flour
1/2 tsp salt
225g unsalted butter, cut into small cubes
2 tsp lemon juice
about 160-170ml cold water

1. In a large bowl mix together the flour and salt. Add the cubed butter.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

 

2. Mix the butter into the flour without breaking up the lumps. I use a fork to stir through.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com3. Add the lemon juice to the water, then gradually add it and mix to a stiff dough. I start using the fork to bring it together, then use my hand to bring it into a ball. Just use as much water as needed to bring it all together.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

4. Flour your work surface and place the ball of dough onto your surface.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

5. Roll the dough out to a long thin rectangular, about 40x15cm. You’ll notice the lumps of butter in the dough. Use your hands to straighten the edges a bit.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

6. Fold the top third of the dough down.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

7. Then fold the bottom third up on top.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

8. Turn the pastry sideways as in the pic, and then press down on the edges with the edge of your hands to seal it.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

9. Wrap the pastry in cling film and place in the fridge for 15 minutes.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

10. Take the pastry out of the fridge after 15 minutes (if you leave it longer it doesn’t matter, you just want it cold) and repeat the above process a further 4 times.

So take off the cling film and place on the floured surface (I never clear up between rolling out so I’m just ready to go):

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

Roll out to a long thin rectangle:

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

Fold down the top third, then fold up the bottom third:

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

Turn and seal edges (it’ll start to properly resemble a block of pastry):

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

Place back in the cling film and then back into the fridge for 15 minutes:

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

On your final roll your pastry will look something like this:

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

 

The blobs of butter won’t be noticeable and you should see streaks of butter throughout.

After the final rolling out and folding, place your pastry back into cling film and back in the fridge, this time for at least 30 minutes (the trick to puff pastry is keeping the butter cold). You can now leave your pastry in the fridge until you’re ready to use it, if it’s longer than 30 minutes it won’t matter. Once you’re ready to use your pastry, take it out of the fridge and use it like you would a shop-bought block of puff pastry.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

So, have I  convinced you? Is that not super easy? A little bit of faffing about, but like I said, most of the time is spent with the pastry sitting in the fridge so you could be doing whatever else takes your fancy in the meantime.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

If you’re contemplating making sausage rolls for the festive season, this pastry will take them to the next level. Check out my sausage roll recipe for a sausage roll that will seriously impress your family and friends 😉

Happy cooking!

 

Homemade Sausage Rolls

Homemade Sausage Rolls – You haven’t had a sausage roll until you’ve had a homemade sausage roll!

Homemade Sausage Rolls - You haven't had a sausage roll until you've had a homemade sausage roll! | thehecticcook.com

I always make sausage rolls at Christmas. I don’t know if it’s just me, but to me sausage rolls mean Christmas. We tend to have them on the big day itself, either as a light lunch or a late supper, depending on when we have the main event (this has changed over the years from early afternoon to dinner time – I like it later as it gives me the whole day to prep/eat/drink – I once drank a whole bottle of prosecco whilst making Christmas dinner….but I digress). You get some lovely shop-bought sausage rolls, but if you’ve never made your own, you’re honestly missing out. These are really tasty, and really simple.

Homemade Sausage Rolls - You haven't had a sausage roll until you've had a homemade sausage roll! | thehecticcook.com

Let’s talk pastry. I usually buy the shop stuff. It’s good; it’s easy; it’s convenient. Nine times out of ten, I’ll use a nice block of shop-bought puff pastry. However. During a rather enthusiastic baking spell a few years back, I decided to make my own. How hard could it be? The answer is actually not hard at all. Don’t go believing the theatrics of GBBO. Making puff pastry is not particularly hard. It does take a bit of time, but most of that is to chill the pastry. So I’ve written a separate post here about making puff pastry. However, if you can’t be bothered with that just use a block from the shop.

Ingredients (makes about 24)

500g block of puff pastry
1 egg, beaten
plain flour for dusting

Filling:

400-500g sausagemeat
50g breadcrumbs
sage, about 6 leaves chopped or 1 heaped tsp of dried
1 small apple, grated
seasoning
2 tbsp ketchup/caramelised onion chutney/condiment of choice (optional)

Notes:

  • Quantity of sausage meat is not exact because different shops sell it in different sized packs, so use whatever you have between those quantities (mine was 400g on this occasion).
  • The last ingredient is totally your call. Sometimes I like some extra flavour to my sausage rolls, sometimes I just like to leave them traditional. You could even split the filling and add extra flavour to one portion whilst leaving a portion plain. The choice is yours (on this occasion I added 2 tbsp of ketchup – saves having to dunk them once they’re made). 

Homemade Sausage Rolls - You haven't had a sausage roll until you've had a homemade sausage roll! | thehecticcook.com

1. Preheat your oven to 200°C (fan) / 425°F / Gas 7.

2. In a large bowl mix the filling ingredients together with your hands. Season well.

Homemade Sausage Rolls - You haven't had a sausage roll until you've had a homemade sausage roll! | thehecticcook.com

3. Take your pastry out of the fridge. Cut it in half, and roll the first half out on a lightly floured surface to about a 42x10cm rectangle.

Homemade Sausage Rolls - You haven't had a sausage roll until you've had a homemade sausage roll! | thehecticcook.com

4. Take half of your filling and squeeze it out into a long log shape, placing it in the middle of your pastry strip.

Homemade Sausage Rolls - You haven't had a sausage roll until you've had a homemade sausage roll! | thehecticcook.com

5. Brush both long edges with the beaten egg, then fold one side over, followed by the second side, and seal well.

Homemade Sausage Rolls - You haven't had a sausage roll until you've had a homemade sausage roll! | thehecticcook.com

6. Turn the long roll over so the sealed edge is underneath, and place on a tray. Repeat the process for the second roll, then place the tray in the fridge for about 10 minutes to chill.

Homemade Sausage Rolls - You haven't had a sausage roll until you've had a homemade sausage roll! | thehecticcook.com

7. Take out of the fridge and cut each into about 12 pieces (or whatever size you like for your sausage rolls). Space out on your baking tray (I tend to spray my tray with cooking oil before placing the sausage rolls on it to prevent them sticking) and brush each roll with the beaten egg.

Homemade Sausage Rolls - You haven't had a sausage roll until you've had a homemade sausage roll! | thehecticcook.com

8. Bake in the preheated oven for 20-25 minutes until golden and cooked through.

Homemade Sausage Rolls - You haven't had a sausage roll until you've had a homemade sausage roll! | thehecticcook.com

If you can resist eating about 5 of these straight out of the oven then you’re a better person than me!

Homemade Sausage Rolls - You haven't had a sausage roll until you've had a homemade sausage roll! | thehecticcook.com

Freezing

You can also make these to freeze, which is really handy at this time of year:

After cutting them up and brushing with the egg (step 7), place them on a tray, slightly spaced apart, then place them in the freezer for about an hour. No need to cover. Once they’re frozen take them out and pop them in a freezer bag, seal and place the bag back in the freezer until you need them. When you want to cook them, place them on a tray and pop in the oven (same temps) for 30-35 minutes until golden and cooked through. No need to egg wash as you’ve already done this. Easy!

Homemade Sausage Rolls - You haven't had a sausage roll until you've had a homemade sausage roll! | thehecticcook.com

If you’ve got a Christmas party this year that you need to take a nibble to, make some of these, and I promise they will go down well.

Happy cooking!