This Rough Puff Pastry is a fantastic alternative to traditional butter-based recipes, offering a flaky, tender texture that holds up beautifully in various baked goods. Using margarine instead of butter makes this a vegan-friendly option without compromising on the classic layers and rise you expect from puff pastry. The process involves folding the dough multiple times to create those signature airy pockets. It’s perfect for making savory hand pies, sweet turnovers, or elegant tart shells. While it requires a bit of patience with the rolling and chilling steps, the result is a professional-quality pastry crust that tastes incredibly homemade. Keep it chilled until ready to use to ensure the fat remains cold, which is the secret to achieving maximum lift and flakiness in your final bake.
Rough Puff Pastry
Description
This Rough Puff Pastry is a fantastic alternative to traditional butter-based recipes, offering a flaky, tender texture that holds up beautifully in various baked goods. Using margarine instead of butter makes this a vegan-friendly option without compromising on the classic layers and rise you expect from puff pastry. The process involves folding the dough multiple times to create those signature airy pockets. It's perfect for making savory hand pies, sweet turnovers, or elegant tart shells. While it requires a bit of patience with the rolling and chilling steps, the result is a professional-quality pastry crust that tastes incredibly homemade. Keep it chilled until ready to use to ensure the fat remains cold, which is the secret to achieving maximum lift and flakiness in your final bake.Ingredients
Directions
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Sieve the flour and salt into a large mixing bowl.
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Cut the margarine into small pieces, roughly the size of walnuts.
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Add the margarine pieces to the flour and toss lightly with fingertips so each piece is coated with flour but not broken up.
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Add 6 tablespoons of cold water and mix lightly with the blade of a knife until a soft dough forms, keeping the margarine pieces whole.
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If loose flour remains, add more water as needed and mix until fully incorporated and the dough is soft.
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Gather the dough with fingertips, turn it out onto a well-floured surface, and sprinkle with additional flour.
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Form the dough into a small oblong shape. Flour the rolling pin and roll the dough lightly and carefully into a strip approximately 10 inches by 5 inches.
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Brush off any surplus flour from the surface.
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Fold the dough into three by folding the bottom third up and the top third down over it.
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Lightly press the three open edges with the rolling pin to seal.
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Turn the pastry on the board so the right-hand edge faces you.
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Roll out again into a strip approximately 9 inches by 6 inches.
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Brush off surplus flour and fold into three again, sealing the edges.
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Place the dough on a floured plate, sprinkle with flour, cover with a damp cloth or plastic bag, and refrigerate for 20 minutes.
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Remove from fridge and repeat the rolling and folding process (turning, rolling to 9x6 inches, brushing flour, folding into three, sealing) for the third rolling.
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Repeat the rolling and folding process again for the fourth rolling.
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If the dough appears streaky and rough, perform a fifth rolling.
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After the final rolling, let the dough rest briefly before rolling it out to the desired thickness for your recipe.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1053.5kcal
- % Daily Value *
- Total Fat 110.1g170%
- Saturated Fat 37.0g185%
- Cholesterol 22.0mg8%
- Sodium 99123.5mg4131%
- Total Carbohydrate 10.8g4%
- Dietary Fiber 0.0g0%
- Sugars 9.6g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
