This is the easiest layered pastry to master. It has 4 roll and folds and all the butter is added in large cubes, which flatten down to help create the flaky layers as it is rolled. Good rough puff pastry will double in height when it is cooked. If making a savoury dish like a mushroom and borlotti pie why not add chopped dried or wilted herbs to save them from the compost and add an extra dimension. 

If making for a loved one - save a little rolled out pastry to make a heart. 


  • 225 grams of plain flour, plus extra to dust 
  • A pinch of sea salt 
  • 140 grams of butter
  • 90 to 120 millilitres of very cold water 
  • An egg yolk or a little oil to paint the top of the pastry before baking for a lovely golden colour  
  • Optional for savoury dishes wilted or dry herbs such as parsley, thyme or oregano finely chopped and folded through the pastry 


  1. Sift the flour and salt into a medium bowl. Cut the butter into knobs about the size of a sugar lump and add to the flourAdd enough cold water to bind the paste together. Mix first with a cutlery knife, then your fingers, then kneed lightly to bring together. 
  2. Gather it into a ball; it should now be a homogeneous dough, wrap and chill in the fridge for 10 minutes. 
  3. On a floured surface, roll with quick, short sharp rolls, gently encouraging the pastry to lengthen rather than applying too much pressure and stretching it until it measures about 30 centimetres by 10 centimetres 
  4. Then fold the bottom third of the pastry up over the middle third and the top third down and over the bottom and middle third. Turn the pastry so the folded side is to your left. This is known as a ‘roll and fold’. 
  5. Repeat the roll and fold, making sure the pastry is cold to the touch and the butter is not becoming greasy. If some butter breaks through on the surface, then scatter some flour over it, dust off with a pastry brush and continue.  
  6. Repeat the 2 roll and folds again, wrap and chill again. Keep wrapped in the fridge until needed (compostable faux plastic bags work well for the wrapping). 

Hungry for more? 

Try our mushroom and borlotti pie filling.

Food savvy tip:

Compostable faux plastic bags work well for wrapping and resting pastry and pasta and are better for the environment than cling film. Have a great recipe for a plant based puff pastry let us know on Instagram or Twitter and we can share.