Bossy's Rough Puff Pastry

00h 20

Bossy's traditional rough puff pastry is an easy way to get buttery and flakey pastry without all the hassle. Perfect for pie and dessert toppings.

Makes 400g of pastry.

Ingredients and Method


  • 200g Plain Flour
  • 1/4 tsp Salt
  • 75g Lard
  • 100ml Cold Water
  • 75g Butter
  • 1 tsp Lemon Juice


  1. Sieve your flour and then mix with the salt in a bowl.
  2. Cut the fat and butter into cubes and add to the flour.
  3. Mix the fat and butter into the flour without breaking up the lumps.
  4. Mix to a stiff dough with the water and lemon juice.
  5. On a floured board, roll the dough into a strip three times as long as it is wide, approximately 30x10cm / 12x4in.
  6. Fold the top third down and bottom third up. Turn the pastry sideways and seal the edges.
  7. Continue to roll and fold four times altogether. Leave the pastry to rest for 15 minutes between each folding and rolling.
  8. Wrap in cling film and leave to rest and chill in the fridge for 30 minutes before using.