How to make rough puff pastry recipe
 When you want really tasty, buttery pastry, it is best to make your own from scratch. This rough puff is an easier version of the full puff pastry, but no less delicious. Make double and freeze half to make my leftovers pie in an instant. 300g/10½oz plain flour, plus extra for dusting½ tsp fine salt225g/8oz unsalted butter, cold and cut into small cubes150ml/5fl oz ice-cold water1 tsp lemon juice 300g/10½oz plain flour, plus extra for dusting ½ tsp fine salt 225g/8oz unsalted butter, cold and cut into small cubes 150ml/5fl oz ice-cold water 1 tsp lemon juice Method Place the flour, salt and butter in a large bowl. Rub the butter gently through the flour, make sure that chunks of butter remain in the mixture. Gradually add the cold water and lemon juice. Use your hands to bring the ingredients together into a rough dough. Tip the dough out onto a lightly floured work surface and form into a scraggy ball. Place in an air-tight box and chill in the fridge for 15 minutes. Tip the pastry out onto a lightly floured work surface, and roll out into a rectangle that is about 1cm/½in thick and three times as long as it is wide. Brush any excess flour off. Fold the top third of the pastry down and the bottom third up over that to create a block. Turn 90 degrees and roll out to the same size rectangle as before. Fold into a block as before. Wrap in baking paper and chill for 15 minutes. Remove from the fridge and repeat the rolling and folding twice (so it has been rolled and folded four times all together). Wrap in baking paper and chill for at least 30 minutes before using.When you use the pastry for a pie, cut one-third off for the lid. Roll the larger piece out to about 3mm thick and transfer to your pie dish. Trim the pastry, and roll the trimmings with the remaining pastry to form a lid. You can use the pastry for pasties as well. Simply roll and cut into circles. Chilling the filled pastry before baking is a good idea to ensure you get the maximum puff. Place the flour, salt and butter in a large bowl. Rub the butter gently through the flour, make sure that chunks of butter remain in the mixture. Gradually add the cold water and lemon juice. Use your hands to bring the ingredients together into a rough dough. Place the flour, salt and butter in a large bowl. Rub the butter gently through the flour, make sure that chunks of butter remain in the mixture. Gradually add the cold water and lemon juice. Use your hands to bring the ingredients together into a rough dough. Tip the dough out onto a lightly floured work surface and form into a scraggy ball. Place in an air-tight box and chill in the fridge for 15 minutes. Tip the dough out onto a lightly floured work surface and form into a scraggy ball. Place in an air-tight box and chill in the fridge for 15 minutes. Tip the pastry out onto a lightly floured work surface, and roll out into a rectangle that is about 1cm/½in thick and three times as long as it is wide. Brush any excess flour off. Tip the pastry out onto a lightly floured work surface, and roll out into a rectangle that is about 1cm/½in thick and three times as long as it is wide. Brush any excess flour off. Fold the top third of the pastry down and the bottom third up over that to create a block. Turn 90 degrees and roll out to the same size rectangle as before. Fold the top third of the pastry down and the bottom third up over that to create a block. Turn 90 degrees and roll out to the same size rectangle as before. Fold into a block as before. Wrap in baking paper and chill for 15 minutes. Fold into a block as before. Wrap in baking paper and chill for 15 minutes. Remove from the fridge and repeat the rolling and folding twice (so it has been rolled and folded four times all together). Wrap in baking paper and chill for at least 30 minutes before using. Remove from the fridge and repeat the rolling and folding twice (so it has been rolled and folded four times all together). Wrap in baking paper and chill for at least 30 minutes before using. When you use the pastry for a pie, cut one-third off for the lid. Roll the larger piece out to about 3mm thick and transfer to your pie dish. Trim the pastry, and roll the trimmings with the remaining pastry to form a lid. You can use the pastry for pasties as well. Simply roll and cut into circles. Chilling the filled pastry before baking is a good idea to ensure you get the maximum puff. When you use the pastry for a pie, cut one-third off for the lid. Roll the larger piece out to about 3mm thick and transfer to your pie dish. Trim the pastry, and roll the trimmings with the remaining pastry to form a lid. You can use the pastry for pasties as well. Simply roll and cut into circles. Chilling the filled pastry before baking is a good idea to ensure you get the maximum puff. Recipe tips This rough puff pastry recipe makes 500g/1lb 2oz, ideal for topping a large oven-baked pie. The uncooked pastry can be frozen for up to 6 months, well wrapped, before using.