Rich and buttery, and very easy to make...
I know we can buy puff pastry from any supermarket nowadays, but making your own rough puff isn't hard and is a very rewarding process. It takes a little time as you need to allow resting time too - but this recipe makes quite a lot and it freezes well. It's not as flaky as shop bought, but the result is a lighter, more buttery finish than regular shortcrust.
400g plain flour
Measure out your flour into a large bowl and add in your butter. Gently rub the butter into the flour until it resembles breadcrumbs. Dribble over a few tablespoons of very cold water and using a knife, make cutting motions through the mixture. Once it starts to clump together, go in with your hands and gently bring to a dough. Add more water if you need to. Shape your dough into a large ball, wrap in cling film and chill in the fridge for at least half an hour.
After the resting time, take your pastry out of the fridge and unwrap. Flour your work surface well and roll out into a large rectangle, roughly the size of a baking sheet. Fold in the left third to the middle and then the right, so that it creates a rectangle of three layers, Repeat the folding from the top and the bottom to give you a 9 layer rough square of pastry, then roll out to the size of a baking sheet again. Continue this process at least three more times. The more layers the better. Just keep rolling and folding until you're happy and then wrap and chill again. Now your pastry is ready to be used. Any remaining pastry can be frozen and used within a couple of months.