Gordon Ramsay’s Rough Puff Pastry Recipe

If you have ever been tempted to take on the challenge of making pastry from scratch, then let me share a gem that will seriously up your baking game: Gordon Ramsay’s Rough Puff Pastry. This pastry manages to deliver the incredible flakiness and buttery richness of traditional puff pastry but without hours of painstaking folding and rolling. It’s a fantastic shortcut that tastes just as indulgent and gives you a beautifully layered, crispy, golden crust every time. Whether you’re creating savory pies or sweet tarts, mastering this recipe will open doors to a world of irresistible dishes.

Ingredients You’ll Need

Believe it or not, the magic of Gordon Ramsay’s Rough Puff Pastry lies in its simplicity. With only a handful of ingredients, each plays a crucial role in creating that perfect flaky texture and delicious buttery flavor.

• Strong plain flour: Using strong flour helps develop enough gluten structure to support the flaky layers.
• Fine sea salt: A pinch of salt enhances the overall flavor, balancing the richness of the butter.
• Unsalted butter (cold and roughly diced): The cold butter creates those beautiful pockets of flakiness and gives the pastry a rich taste without overpowering.
• Cold water: Just the right amount to bring the dough together, keeping it tender and easy to work with without being too sticky.

How to Make Gordon Ramsay’s Rough Puff Pastry

Step 1: Combine Flour, Salt, and Butter

Start by sifting the strong plain flour and fine sea salt into a large bowl. Then add the cold, roughly diced unsalted butter. Using your fingertips, gently rub the butter into the flour mixture—but don’t overdo it. The goal is to have some visible chunks of butter remaining. These pieces will melt during baking and create the signature flaky layers that define this rough puff pastry.

Step 2: Add Cold Water and Form Dough

Make a well in the center of your flour and butter mixture and gradually pour in about half of the cold water. Bring the dough together very gently, adding a little more water only if necessary. Be careful not to overwork the dough; we want it just firm enough to hold together but still rough. Once formed, wrap it in cling film and pop it into the fridge for a 20 to 30-minute rest to relax gluten strands and keep the butter firm.

Step 3: Roll and Fold the Dough

After chilling, turn the dough out onto a lightly floured surface and knead it gently. Roll it out into a neat rectangle roughly three times longer than it is wide—keeping the edges sharp and even. Keep in mind, you should still be able to see marbled patches of butter within the dough. Fold the top third of your dough down toward the center, then fold the bottom third up and over that, resembling a letter fold. This folds your dough into three layers, creating the foundation of your flaky pastry.

Step 4: Repeat Rolling and Folding

Give the folded dough a quarter turn to the left or right, then roll it out again into the same rectangular shape. Fold into three once more as before. Cover the dough with cling film and chill in the fridge for another 20 to 30 minutes. If you have extra time and want even more layers, you can repeat this rolling and folding step once more, which is a trick used by French pastry chef Michel Roux to enhance flakiness.

How to Serve Gordon Ramsay’s Rough Puff Pastry

Garnishes

This pastry shines on its own when baked to a golden crisp, but you can take things up a notch by brushing the surface with an egg wash for that irresistible glossy finish. Sprinkle lightly with sesame seeds or flaky sea salt before baking for extra crunch and a hint of savory flavor. If you’re making sweet dishes, a simple dust of powdered sugar after baking adds a charming touch.

Side Dishes

Gordon Ramsay’s Rough Puff Pastry pairs wonderfully with a variety of sides depending on the dish you create. For savory pies, a fresh green salad tossed in a tangy vinaigrette cuts through the richness beautifully. Roasted vegetables or a comforting bowl of soup can make it a cozy meal, while sweet tarts go perfectly with a dollop of crème fraîche or a scoop of vanilla ice cream.

Creative Ways to Present

The versatility of this pastry makes serving fun and imaginative. Use it to craft elegant vol-au-vents filled with creamy mushroom ragout or vibrant ratatouille. Cut into strips, twist them into pastry twists with herbs, and serve as crunchy appetizers. You can also use it as a base for elaborate galettes, using seasonal fruits or savory fillings, folding the edges in for a rustic yet stunning look.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover baked pastry, wrap it tightly in foil or plastic wrap to keep the crispness intact and store it in the fridge. It will stay fresh for a couple of days, making it easy to enjoy as a quick snack or add to your next meal.

Freezing

One of the best things about Gordon Ramsay’s Rough Puff Pastry is that you can prepare it ahead of time. After your final rolling and folding, wrap the dough well in cling film and store it in the freezer for up to 1 month. When you’re ready, thaw it overnight in the fridge before rolling out and baking.

Reheating

To bring your pastry back to life, reheat in a preheated oven at 180°C (350°F) for 5 to 10 minutes. This helps refresh that flaky, crispy texture much better than microwaving, which can make the pastry soggy.

FAQs

What is the difference between rough puff pastry and traditional puff pastry?

Rough puff pastry is a quicker, simpler version that still delivers flakiness by folding in chunks of butter, whereas traditional puff pastry involves many more folds and resting times for ultra-delicate layers.

Can I use regular plain flour instead of strong plain flour?

Strong plain flour is preferred because of its higher gluten content, which helps the pastry hold its layers better. Using regular plain flour might result in a less structured pastry that’s a bit more crumbly.

Is it necessary to keep the butter cold?

Yes! Cold butter creates steam pockets as it melts in the oven, which produce the beautifully layered flaky texture in the pastry.

How long does the dough need to rest in the fridge?

Resting for at least 20 to 30 minutes after each folding step is essential to relax the gluten and keep the butter firm, resulting in a flakier final pastry.

Can I use this pastry for both sweet and savory recipes?

Absolutely. Gordon Ramsay’s Rough Puff Pastry is wonderfully versatile, lending itself beautifully to both savory pies and sweet tarts with equal success.

Final Thoughts

Trust me when I say that once you’ve mastered Gordon Ramsay’s Rough Puff Pastry, you’ll wonder why you ever bought ready-made dough. Its flaky layers, buttery flavor, and straightforward process make it a completely achievable project for any home cook looking to impress. So go ahead, roll up your sleeves, and let this recipe become your go-to secret for elevated baking bliss.

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