When I was at school we were taught Home economics which included all the basic skills to run a home. Some of the lessons proved not very useful but others did such as rough puff pastry. It’s a recipe that can be used in so many ways. Savoury or sweet and is much easier and much much nicer than anything bought.
Sausage rolls made with rough puff pastry was one of the delights that returned home with me from school after a hard afternoon at the home economics hot house that was known as Santa Maria. Home economics took up a whole afternoon and we had a choice each term of sewing or cooking. We all looked forward to those afternoons because they were easy and laid back.
Santa Maria was a detached slightly shabby Victorian house that sat alone in woodland. We would have to cut across a couple of playing fields to get to it and of course none of us rushed. So, straight after the lunch register we were free to make our way over to Santa Maria on our own. We would break up into small groups of girls and take our time finding fresh interest in the surrounding flora and fauna. A couple of the more flighty ones would disappear off for a smoke. There was no register taking at Santa Maria so not everyone felt obliged to turn up.
The house itself was lovely; there was a large light hallway with a large wooden staircase, which no one seemed to go up, what went on upstairs was a mystery to us girls. The main bay fronted room to the front was the sewing room and the cooking went on in the kitchen and pantry area. We were split into twos and worked at little tables. The recipe and instructions were read out to us and we would have to write this down in a notebook in pencil and then work from this. I wish I had kept my little instruction books as everything was so precise and had a reason. We also used to doodle hearts with our names plus the boy of the moment on the inside of the covers maybe imagining how blissful married life would be cooking and cleaning for the chosen one!!
Rough Puff Pastry
8oz / 225g plain flour
Pinch of salt
5oz / 140g unsalted butter cut into little squares
Very cold to icy water
Sift the flour and the pinch of salt into a bowl. Add the butter squares. Without rubbing in the butter add the water – there is no real measure you will need to add the water a tablespoon at a time. Start by adding 4 tablespoons and if the mixture doesn’t blind together add another – remember you can add water but you can’t take it away!
Use a knife to incorporate the water and then use your hands, knead very lightly you just want to bring the ingredients together to form one ball.
Wrap the pastry and let it relax in a fridge for 10 minutes or longer.
After ten minutes take the pastry out and on a floured board and a floured rolling pin roll the pastry into a strip 12” x 4” or 30 x 10 cm. Take this stage slowly and remember to roll away from you. Don’t roll back and forth just press down firmly with the rolling pin and push away trying not to over stretch or break the pastry.
Now turn the pastry so it is in a long strip in front of you, fold the left side over and then the right side over this so it’s like a book. Keeping the pastry with the fold to your left roll out again to 1/2”/1 cm thick. Now fold this again in three and put wrapped in a freezer bag in the fridge to rest for 15 minutes or more.
Repeat the same process again by rolling into a strip and folding over twice. Place back into freezer bag and into the fridge to rest for 15 minutes or more.
Roll and fold again one more time. The pastry should be flexible and there should be no big streaks of butter showing.
Roll into shape and rest once more before cooking.
I prefer to cut my pastry into a pie shape or if I wanted to be posh a chapeau and cook it on a baking tray adding it on top of my pie filling when cooked.
If you use an egg wash on the top don’t brush it all the way across to the edge as this will seal the edge and stop the pastry from rising.
Maria Dernikos 