Hands-free 'rough puff' pastry

Serves 1
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Directions

  1. 1Freeze the fat overnight; use a mixture of half butter and half lard for better flavor and cost.
  2. 2Freeze the fat overnight; use a mixture of half butter and half lard for better flavor and cost.
  3. 3Freeze the fat overnight; use a mixture of half butter and half lard for better flavor and cost.
  4. 4With the food processor running, pour in chilled water for about 10 seconds until it looks like the correct consistency.
  5. 5With the food processor running, pour in chilled water for about 10 seconds until it looks like the correct consistency.
  6. 6With the food processor running, pour in chilled water for about 10 seconds until it looks like the correct consistency.
  7. 7Place the mixture on a Swiss roll cloth or tea towel and put it in the fridge.
  8. 8Place the mixture on a Swiss roll cloth or tea towel and put it in the fridge.
  9. 9Place the mixture on a Swiss roll cloth or tea towel and put it in the fridge.

Ingredients

  • 0.5 of the fat mixture butter
  • 0.5 of the fat mixture butter
  • 0.5 of the fat mixture butter
  • 0.5 of the fat mixture lard
  • 0.5 of the fat mixture lard
  • 0.5 of the fat mixture lard
  • frozen fat
  • frozen fat
  • frozen fat
  • flour
  • flour
  • flour
  • chilled water
  • chilled water
  • chilled water

Equipment

food processorSwiss roll clothtea towel

Tips

  • Use half butter and half lard for better flavor and cost-effectiveness.
  • If not using a machine, grate frozen fat into flour and stir through water with a metal knife or spoon, then bring together with cold hands.