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Bossy’s Rough Puff Pastry

Perfect for pie and dessert toppings.

Preparation Time: 20 mins
Makes up to 400g / 13oz of rough puff pastry.


  • 200g / 7oz plain flour
  • ¼ tsp salt
  • 75g / 3oz lard or white vegetable fat
  • 100ml / 3 ½ fl oz cold water
  • 75g / 3oz butter
  • 1 tsp lemon juice

Step 1

Sieve your flour and then mix with the salt in a bowl.

Step 2

Cut the fat into cubes and add to the flour.

Step 3

Mix the fat into the flour without breaking up the lumps.

Step 4

Mix to a stiff dough with the water and lemon juice.

Step 5

On a floured board, roll the dough into a strip three times as long as it is wide, approximately 30x10cm / 12x4in.

Step 6

Fold the top third down and bottom third up. Turn the pastry sideways and seal the edges.

Step 7

Continue to roll and fold four times altogether.

Step 8

Leave the pastry to rest for 15 minutes between each folding and rolling.

Step 9

Wrap in cling film and leave to rest and chill in the fridge for 30 minutes before using.