This recipe is taken from Hugh’s latest cook book, ‘Veg Everyday’. I had never made ‘rough puff’ pastry before so this seemed like a good place to start. The first batch I made were very tasty but it wasn’t until Heather made a batch that I realised mine just weren’t ‘puffy’ enough! We got together one Tuesday afternoon to bake together to see exactly where I was going wrong….it was simple, I had overworked the pastry! So, for anyone who would like to try this or any other ‘rough puff’ recipes, I have taken photo’s of each stage to help you along the way.
For the rough puff pastry
- 300g plain flour
- a pinch of sea salt
- 150g chilled unsalted butter, cut into small cubes
- For the filling
- 225g potato
- 125g swede
- 75g carrot
- 1 small onion
- A handful of parsley, finely chopped
- A few sprigs of thyme, leaves only, chopped
- 1 teaspoon vegetable bouillon powder
- half teaspoon freshly ground black pepper
- half teaspoon salt
- 50g strong cheddar, grated
- 30g butter, melted
- 1 egg lightly beaten with 1 teaspoon of milk, to glaze
Mix the flour and salt then add the cubed butter and toss until the pieces are coated in the flour (see pic 1). Add just enough ice cold water (about 150ml) to bring the mixture together into a firly firm ball (see pic 2). Be careful NOT to over mix like I have done before!
On a well-floured surface, shape the dough into a rectangle with your hands and then roll it out in one direction, away from you to form a rectangle about 1cm thick. Fold the far end towards you to the middle (see pic 3), then the nearest end up and over to the top. Think of folding a business letter. The pasty should now have three layers. Give the pastry a quater turn and repeat the rolling and folding process 5 more times. Wrap in cling film and rest in the fridge for about 30 minutes, up to an hour.
Now prepare the potato, swede and carrot (see pic 4). They should be cut into 3-4mm dice. Mix with all the other ingredients into a bowl, adding the melted butter last of all to bind.
Preheat the oven to 190/Gas 5. Roll out the pastry to roughly a 3mm thickness. Using a 19cm plate as a template, cut out 4 circles. You may have to cut out 3 circle and re-roll the pastry for the 4th circle. (see pic 5)
Spoon the mixture on to one half of each circle. Brush the pastry edges with a little water and fold the other half of the pastry over the filling to form a half-moon shape. Crimp or pinch the edges to seal. (see pic 6)
Place the pastries on a baking sheet lined with baking paper and brush with the egg glaze. Bake for about 35-40 minutes, until the pastry is golden brown. Eat hot or cold. They are delicious, simply serve with a moutain of green leaves and tomato’s!! Great for a picnic or a filling snack after saturday morning football.