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Rough Puff Pastry

Rough Puff Pastry

Rough Puff Pastry 
Recipe by: Daleen van der Merwe

Makes: 400g block
Prep time: 1 hour

200g flour

200g unsalted butter, chopped (at room temperature)
Fine salt
110ml cold water plus extra

Sift the flour into a large bowl with a good pinch of fine salt. Add the butter to the flour and rub in using your hands. You should still be able to see chunks of butter. Make a well in the centre, add 110ml cold water and combine, adding a little more water if necessary, until you have a firm rough dough. Roll out on a lightly floured board into to a rectangle about 20cm x 40cm. You should be able to see streaks of butter in the pastry. Fold a third of the pastry into the centre, then fold the bottom third up over that. Give dough a quarter turn and roll out again. Repeat folding, rolling and turning twice more.

Chill the pastry for 30 minutes before using.

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