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Puff Pastry


Recipe Info

  • Servings : 4
  • Prep Time : 30m
  • Ready In : 50m

This is adapted from Gordon Ramsay’s recipe for when you want a quick, light flaky pastry in minutes.


  • 300 grams plain flour
  • 1 1/2 teaspoon(s) salt
  • 300 grams butter, at room temperature
  • 200 mL cold water


Step 1

Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add to the bowl and rub in loosely.

Step 2

Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge or ten minutes in the freezer.

Step 3

Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a lovely marbled effect.

Step 4

Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use

Step 5

Makes approximately 700g

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