Puff Pastry (rough puff)

October 08, 2020 Kelly Hamill

Puff Pastry (rough puff)


Makes approximately 620g of pastry, 13g protein total, 2g protein/100g



120g Platypus Foods Baking mix

130g plain flour (13g protein)

250 butter, very cold

100ml ice cold water



  • Mix flours together
  • Rub butter into mixture roughly – you still want large chunks
  • Add water and mix to a dough (you don’t want to handle it too much)
  • Refrigerate for 30 minutes
  • Roll out onto floured bench or floured grease proof paper to a long rectangle. Fold into thirds, turn roll out and fold again
  • Fold into a square, wrap and put in fridge. Leave to chill for at least 20 minutes before using.
  • To use, roll into a thin sheet and cut into desired shapes.

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