Basic Recipes > Rough Puff Pastry

How to make rough puff pastry:
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.


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)


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

Here are links to our other pastry recipes:

Biscuit Crumb
Biscuit Pie
Hot Water Crust
Suet Crust