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. Ingredients 400g plain flour 200g butter Cold water 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.
4 Comments
Alastair
5/8/2017 12:40:49 am
Do you use vegan butter for this? Which brand? Would it be good for a dessert. Thanks
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Tracey
5/8/2017 08:40:46 am
I did Alastair. I use Nuttelex buttery. Its perfect for desserts too. If you wanted to add a little sweetness you can add say 20 to 30g caster sugar to the flour at the beginning of the process - but it works just as good without. If I'm using it for a sweet dish I usually make the pastry as per the recipe and then brush the top with a little plant milk and sprinkle with sugar just before baking. 😊
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Alastair
5/8/2017 12:19:19 pm
Thanks Tracey, great blog BTW — someone in a FB Vegans group linked to your "never fails" panna cotta recipe the other day which led me here. Keep up the good work, you seem to have had a rest the last few months but I hope you continue, not enough good vegan food blogs out there in my view and your's seems to be excellent :-) I'll confirm when I have tried some of your recipes. ;-)
Tracey
5/8/2017 03:48:46 pm
Thanks Alastair. I seem to go in fits and starts with recipes. I sometimes get so engrossed when I'm cooking that I forget to take pics - and I personally dislike recipes with no pics so I don't feel I can add them until I've done them again properly. I'm determined to focus more on the blog from now on and add a few more options to make navigation on here easier. Thank you for taking the time to comment here. I really appreciate it.
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AuthorI'm a married mother of one, living in Melbourne. I've been Vegan since May 2015. CategoriesArchives
May 2020
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