Mary Berry, a renowned British food writer and television presenter, is famous for her mouth-watering recipes and impeccable baking skills. One of her most popular recipes is the rough puff pastry, also known as “shoe pastry” due to its resemblance to a shoe sole. This flaky and delicious pastry is a staple in many British bakeries and is often used to make savory and sweet pastries, such as sausage rolls, cheese straws, and fruit tarts. In this article, we will guide you through the process of making Mary Berry’s rough puff pastry from scratch.
What is Rough Puff Pastry?
Rough puff pastry is a type of pastry that is made with a combination of flour, fat (such as butter or lard), and water. Unlike traditional puff pastry, which is made with a high proportion of fat and is rolled and folded multiple times to create layers, rough puff pastry is made with a lower proportion of fat and is rolled and folded only a few times. This results in a pastry that is still flaky and delicious but is easier to make and more forgiving than traditional puff pastry.
Why Make Rough Puff Pastry from Scratch?
While it is possible to buy rough puff pastry from a store, making it from scratch has several advantages. Firstly, homemade pastry is always fresher and tastes better than store-bought pastry. Secondly, making pastry from scratch allows you to control the ingredients and the amount of fat that goes into it, which is especially important for those who are watching their diet. Finally, making pastry from scratch is a fun and rewarding process that can be very therapeutic.
Ingredients and Equipment Needed
To make Mary Berry’s rough puff pastry, you will need the following ingredients and equipment:
- 2 cups (250g) strong white bread flour
- 1/2 cup (115g) cold unsalted butter, cut into small pieces
- 1/4 cup (60ml) ice-cold water
- 1/4 teaspoon salt
- 1 tablespoon white vinegar
- A large mixing bowl
- A pastry blender or your fingertips
- A rolling pin
- A lightly floured surface for rolling
- A baking sheet lined with parchment paper
Tips for Making Rough Puff Pastry
Before we begin, here are a few tips to keep in mind when making rough puff pastry:
- Use cold ingredients: Cold ingredients are essential for making good pastry. Make sure your butter is cold and your water is ice-cold.
- Don’t overwork the dough: Overworking the dough can result in a tough and dense pastry. Mix the ingredients just until they come together in a ball, then stop mixing.
- Use the right type of flour: Strong white bread flour is the best type of flour to use for making rough puff pastry. It has a high protein content, which helps to create a flaky and tender pastry.
- Don’t over-roll the pastry: Over-rolling the pastry can result in a pastry that is too thin and fragile. Roll the pastry just until it is large enough to fit your baking sheet.
Step-by-Step Instructions for Making Rough Puff Pastry
Now that we have covered the basics, let’s move on to the step-by-step instructions for making Mary Berry’s rough puff pastry.
Step 1: Mix the Ingredients Together
In a large mixing bowl, combine the flour, salt, and vinegar. Add the cold butter and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
Adding the Water
Gradually add the ice-cold water to the mixture, stirring with a fork until the dough comes together in a ball. Be careful not to add too much water, as this can result in a pastry that is too sticky and difficult to work with.
Step 2: Knead the Dough
Turn the dough out onto a lightly floured surface and knead it gently until it becomes smooth and pliable. Don’t overwork the dough, as this can result in a tough and dense pastry.
Step 3: Rest the Dough
Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. This will allow the gluten in the dough to relax, making the pastry easier to roll out.
Step 4: Roll Out the Pastry
On a lightly floured surface, roll out the pastry to a large rectangle, about 1/4-inch (6mm) thick. Don’t over-roll the pastry, as this can result in a pastry that is too thin and fragile.
Step 5: Fold the Pastry
Fold the pastry in half lengthwise, then fold it in half again. This is called a “turn.” Rotate the pastry 90 degrees, so the folds are facing you.
Step 6: Roll Out the Pastry Again
Roll out the pastry to a large rectangle, about 1/4-inch (6mm) thick. Repeat the folding and rolling process two more times, for a total of three turns.
Step 7: Use the Pastry
Your rough puff pastry is now ready to use. You can use it to make a variety of savory and sweet pastries, such as sausage rolls, cheese straws, and fruit tarts.
Using Your Rough Puff Pastry
Now that you have made your rough puff pastry, it’s time to use it. Here are a few ideas for using your pastry:
- Sausage Rolls: Use your pastry to make delicious sausage rolls. Simply roll out the pastry, place a sausage in the center, and roll the pastry up around the sausage. Brush with egg wash and bake until golden brown.
- Cheese Straws: Use your pastry to make cheese straws. Simply roll out the pastry, cut into strips, and sprinkle with grated cheese. Bake until golden brown.
- Fruit Tarts: Use your pastry to make delicious fruit tarts. Simply roll out the pastry, place a spoonful of jam in the center, and top with fresh fruit. Bake until golden brown.
Tips for Baking Your Pastry
Here are a few tips for baking your pastry:
- Brush with egg wash: Brushing your pastry with egg wash before baking will give it a golden brown color and a shiny finish.
- Bake at the right temperature: Baking your pastry at the right temperature is essential for achieving a flaky and tender pastry. Bake at 400°F (200°C) for 20-25 minutes, or until golden brown.
- Don’t overbake: Overbaking your pastry can result in a pastry that is dry and crumbly. Bake until golden brown, then remove from the oven.
Conclusion
Making Mary Berry’s rough puff pastry from scratch is a fun and rewarding process that can be very therapeutic. With these step-by-step instructions and tips, you can create a delicious and flaky pastry that is perfect for making a variety of savory and sweet pastries. Whether you’re a beginner or an experienced baker, this recipe is sure to become a staple in your kitchen. So why not give it a try and see how delicious homemade pastry can be?
What is Rough Puff Pastry and How Does it Differ from Traditional Puff Pastry?
Rough puff pastry is a type of pastry dough that is made with a combination of flour, fat (such as butter or lard), and water. Unlike traditional puff pastry, which is made with a high proportion of fat and is rolled and folded multiple times to create layers, rough puff pastry is made with a lower proportion of fat and is rolled and folded only a few times. This results in a pastry that is still flaky and tender, but with a more rustic texture and a slightly denser consistency.
The main advantage of rough puff pastry is that it is much quicker and easier to make than traditional puff pastry. It also has a more forgiving nature, making it a great option for beginners or those who are short on time. Additionally, rough puff pastry can be used in a variety of sweet and savory recipes, from pies and tarts to quiches and sausage rolls.
What are the Key Ingredients and Equipment Needed to Make Mary Berry’s Rough Puff Pastry Recipe?
To make Mary Berry’s rough puff pastry recipe, you will need a few basic ingredients, including all-purpose flour, cold unsalted butter, salt, and ice-cold water. You will also need some essential equipment, such as a large mixing bowl, a pastry blender or your fingertips, a rolling pin, and a lightly floured surface for rolling out the dough.
In addition to these basic ingredients and equipment, it’s also important to have a few other tools on hand, such as a pastry brush for brushing the dough with water, a sharp knife for trimming the edges, and a baking sheet lined with parchment paper for baking the pastry. Having all of these ingredients and equipment ready to go will help ensure that the pastry-making process goes smoothly and that your finished pastry turns out light, flaky, and delicious.
How Do I Make the Rough Puff Pastry Dough, and What are the Key Tips to Keep in Mind?
To make the rough puff pastry dough, start by combining the flour and salt in a large mixing bowl. Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs. Gradually add the ice-cold water, stirring the mixture with a fork until it forms a shaggy dough. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
The key tips to keep in mind when making the rough puff pastry dough are to keep the butter cold, to handle the dough gently, and to avoid overworking the dough. This will help ensure that the pastry turns out light and flaky, rather than tough and dense. It’s also important to keep the dough chilled throughout the rolling and folding process, as this will help the pastry to retain its layers and texture.
How Do I Roll and Fold the Rough Puff Pastry Dough to Create the Layers?
To roll and fold the rough puff pastry dough, start by rolling it out on a lightly floured surface to a thickness of about 1/4 inch (6 mm). Fold the dough in half lengthwise, like a letter, and then fold it in half again, rotating the dough 90 degrees after each fold. This is called a “turn,” and it helps to create the layers in the pastry. Repeat the rolling and folding process two more times, for a total of three turns.
The key to creating the layers in the rough puff pastry is to keep the dough cold and to handle it gently, as this will help the butter to remain in layers and create the flaky texture. It’s also important to make sure that the dough is rolled out evenly and that the folds are sharp and clean, as this will help the pastry to retain its layers and texture.
How Do I Use Mary Berry’s Rough Puff Pastry Recipe in Sweet and Savory Dishes?
Mary Berry’s rough puff pastry recipe can be used in a variety of sweet and savory dishes, from pies and tarts to quiches and sausage rolls. To use the pastry in a sweet dish, simply roll it out to the desired thickness and use it to line a pie or tart pan. Fill the pastry with your desired filling, such as fruit or cream, and bake until golden brown.
To use the pastry in a savory dish, simply roll it out to the desired thickness and use it to line a pie or tart pan. Fill the pastry with your desired filling, such as meat or vegetables, and bake until golden brown. You can also use the pastry to make quiches, sausage rolls, and other savory pastries. The key is to experiment with different fillings and toppings to find your favorite combinations.
What are Some Common Mistakes to Avoid When Making Rough Puff Pastry, and How Can I Troubleshoot Them?
Some common mistakes to avoid when making rough puff pastry include overworking the dough, which can cause it to become tough and dense, and not keeping the butter cold, which can cause it to melt and lose its layers. To troubleshoot these mistakes, try to handle the dough gently and keep it chilled throughout the rolling and folding process. If the dough becomes too warm or sticky, try refrigerating it for 30 minutes to firm it up.
Another common mistake is not rolling the dough out evenly, which can cause it to become misshapen or develop uneven layers. To troubleshoot this, try using a ruler or other straight edge to guide the rolling pin and ensure that the dough is rolled out evenly. If the dough develops uneven layers, try folding it in half and re-rolling it to redistribute the layers.
How Do I Store and Freeze Mary Berry’s Rough Puff Pastry, and How Long Does it Keep?
Mary Berry’s rough puff pastry can be stored in the refrigerator for up to 24 hours or frozen for up to 3 months. To store the pastry in the refrigerator, simply wrap it tightly in plastic wrap or aluminum foil and refrigerate at 40°F (4°C) or below. To freeze the pastry, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. Frozen pastry can be thawed overnight in the refrigerator or at room temperature for a few hours.
When storing or freezing the pastry, it’s essential to keep it away from heat and moisture, as this can cause it to become soggy or develop off-flavors. It’s also important to label the pastry with the date it was made and what it is, so you can easily identify it later. When you’re ready to use the pastry, simply thaw it overnight in the refrigerator or at room temperature for a few hours, and then roll it out and use it as desired.