Rough Puff Pastry Recipe

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 Updated 18/03/2017

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Rough puff pastry is slightly easier to make than flaky or puff pastry but it still gives an nice crispy crust. It can be used mainly for savoury pies. An easy alternative to flaky pastry for sausage rolls.

Here are links to other pastry recipes on the site:

Biscuit Crumb
Biscuit Pie
Hot Water Crust
Pate Sucree
Suet Crust


  • 2 cups (8oz) plain flour
  • a pinch of salt
  • 6 level tablespoons butter
  • 6 level tablespoons lard
  • 1 teaspoon fresh lemon juice
  • cold water
(see measure conversions for more information on quantites)


  1. Sift the flour and salt into a large mixing bowl.
  2. Put the lard and butter onto a plate and chop it up into small pieces.
  3. Tip the fat into the flour and add the lemon juice and a little cold water.
  4. Mix lightly with a knife until a stiff dough is formed.
  5. Press the pastry gently together but do not knead it.
  6. Turn the pastry onto a lightly floured board and roll it out into an oblong three times greater in length than in width.
  7. Fold one third of the pastry to the middle of the oblong thus forming two layers, then fold the remaining third over these two.
  8. Position the pastry on the board so the open end faces you.
  9. Press hard on these edges with the rolling pin and then press the centre of the pastry three times to avoid air bubbles.
  10. Repeat the rolling, folding and pressing three more times.
  11. Wrap the pastry in greaseproof paper and rest in the fridge for 45 minutes.

Prep Time: 75 minutes

Cook Time: NA

Yield: NA


thank you it really help me today :)
#5 - jenny - 11/17/2011 - 05:01
My puff pastry is usually very successful but the base of whatever i am cooking sometimes goes soft and I wonder why this is. There seems no cause that I can identify, but I must be doing something wrong. Any advice would be appreciated
#4 - Chris - 07/14/2008 - 02:00
Many thanks for your help! Please keep posting. Have you checked out our forum? People often ask questions about cooking problems on the forum and they'd be very glad of your input.
#3 - mary - 01/14/2008 - 11:02
it reacts with the gluten in the flour and helps it to be more stretchy, giving better results after being baked... and im 17yrs old doin catering at college
#2 - me - 01/13/2008 - 17:37
i think it strengthens the dough or something like that.
#1 - jenny - 09/21/2007 - 11:47
why is lemon juice used?
#0 - sue - 09/16/2007 - 13:01
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