Since launching the gluten-free rough puff pastry mix, I’ve had quite a few requests from people purchasing it asking me if I do lessons on how to make it. Unfortunately I am not in a position to run classes at the moment. So I have put together this short pictorial guide on how to make rough puff pastry using the mix.
The pictures are a little rough and ready, but they should give you enough of an idea of each of the steps involved.
You may also find my simple six stage process to becoming the best baker you can be (Prep like a boss: bake like a pro) helpful to read.
A PICTURE TUTORIAL ON MAKING GLUTEN-FREE ROUGH PUFF PASTRY WITH OUR MAGICAL MIX…
STEP ONE: MAKE THE DOUGH
Tip the mix into a bowl and add the Stork. Rub it into the flour with your fingers. You can use a stand mixer for this if you wish (I do!).
Next, add the iced water and mix until the flour is hydrated and you can bring everything together to form a pliable dough.
STEP TWO: ROLL THE DOUGH
If you have a silicone rolling mat, place this on your work surface and lightly flour it. If not, lay a piece of clingfilm on your work surface and sprinkle lightly with flour.
Place the ball of dough on the work surface, cover with another layer of clingfilm and gently roll the dough out to a rectangle measuring roughly 45cm x 15cm.
STEP three: KEEP THE PASTRY MOVING
After every few strokes of the rolling pin, check to ensure that your pastry isn’t sticking to the work surface. If it is, sprinkle a little more flour on your worktop underneath the dough.
Keeping the pastry moving will also help stop it from sticking – so after every few strokes, gently lift the pastry just off the worktop and put it back down again.
STEP FOUR: NEATEN THE EDGES
Once your dough is rolled out, you can fix any cracks that might have appeared at the edges of the pastry by gently massaging the dough with your fingertips.
You can also push a ruler up to the sides of the dough to neaten the edges.
STEP FIVE: SCATTER THE BUTTER
You are now ready to add the butter to your dough. Remove the first portion of grated butter from the freezer and scatter over the bottom two thirds of the pastry.
Aim for a nice, even coverage but don’t spend too much time trying to get it perfect or the warmth from your fingers will melt the butter!
STEP SIX: FOLD THE DOUGH
You are now going to make a ‘letter fold’ with the pastry.
To make this easier, you can make two little indentations along the length of the pastry at the 15cm and 30cm mark so that you know where to make the folds.
The first step is to fold the top third of the pastry down towards you, as shown in the picture.
STEP SIX: FOLD THE DOUGH
Now fold the bottom third up to the top.
Do this carefully but with determination and with one swift motion. This will help the butter stay in place and not make a bid for freedom across your worktop!
STEP SEVEN: NEATEN THE PASTRY PARCEL
You have now completed your first letter fold of the pastry. You now need to neaten the parcel you have created so that it is ready for the second fold.
Use your fingertips to seal the edges of the pastry and to close up any cracks that may have appeared as you made the folds.
Then use your rolling pin to gently but firmly press down across the width of the parcel to further seal the contents.
STEP EIGHT: REPEAT STEPS TWO – SEVEN
Turn your pastry parcel through 90 degrees so that the long edge is vertical.
Repeat the steps outlined above of rolling the pastry into a rectangle, adding the butter, folding the dough like a letter, sealing the butter in and neatening the packet.
STEP NINE: your gluten-free rough puff pastry is ready!
Your gluten-free rough puff pastry is now ready! Wrap it in clingfilm / food safe wrap and chill it until you are ready to bake.
You can also freeze the dough at this point.
Follow the instructions on your recipe and enjoy the fruits of your labour 🙂
A NOTE ON DOUGH TEMPERATURE
It is very important that your ingredients (water and butter) are very cold when you start to work with them. So keep them in the fridge/freezer right up until the moment you are ready to use them.
If your kitchen is warm, you may need to chill the dough after the first fold before starting the second fold to stop the butter from melting.
When you are ready to use your gluten-free rough puff pastry to make something delicious, don’t use the dough straight from the fridge. If it is too cold, it may crack as you roll it. So allow it to warm up by a few degrees before starting to work with it.
HAPPY BAKING 🙂
