Frank Camorra's rough puff pastry

Rough puff pastry.
Rough puff pastry. Photo: Peter Cox

When making the rough puff pastry, make a double batch then wrap it well and freeze it for the next time you need it.


500g plain flour

1 tsp fine salt

1 tbsp sherry vinegar

50g unsalted butter, at room temperature

250ml cold water

350g unsalted butter, cold


Sift the flour and salt into a large bowl. Add the vinegar, soft butter and water and combine slowly by hand to form an elastic dough – don't over-mix. Form the dough into a ball, then cover with plastic wrap and refrigerate for two hours.

On a lightly floured bench, roll the pastry out into a 30-centimetre square. Shape the cold butter into a 15-centimetre square and place in the centre of the pastry. Using a knife, make a cut from the corner of the butter to the corner of the pastry, then fold the pastry over the butter to completely enclose it.

Using a rolling pin, gently but firmly work the dough and butter into a 45-centimetre x 15-centimetre rectangle, keeping the butter between the layers of dough.

Fold the dough into thirds then place on a plate, cover with plastic wrap and refrigerate for 25 minutes.

Place the dough on the floured work surface with the folded edge facing you. Roll out to 45 centimetres x 15 centimetres again, fold into thirds, cover and refrigerate for 25 minutes. Repeat this process three more times and place in the fridge to rest.

Use the pastry to make my vanilla slice with passionfruit icing or any of these 30 puff pastry recipes.