Rough Puff Pastry 2 G/F D/F

First thing here is to make sure that the oil is kept chilled and cold and doing this in a cool room is good. Make sure you have a bit more solidified oil and it can tend to stick. 160gm is what we wnat in the mixture, and it does not include whats stuck to the grater/board.

Mix dry ingredients together

Take around 50gm of the solidified oil and chop in to bits, put in to dry ingredients and rub to make crumbs. Put in to fridge while you take out the rest of the solidified oil and grate.

Take the mix out of the fridge and mix in grated oil so that the oil bits are coated. Dont take too long doing this as we want bits of oil in the mix - so like a mix with panco sized bread crumbs.

Put in to fridge again to cool for 10 min.

Take out and add water little by little to form a dough.

Roll dough out and fold in thirds (letter fold). The top third comes down and then the bottom third goes up to meet. Put in fridge for 30 min. Atfer 30 mins take out and turn adn roll again doing the 3 thirds put back in fridge

You can do this a few more times or not, but your pastry is now useable.