Vegan Rough Puff Pastry
How to make a quick rough puff pastry
Equipment
- Rolling Board
- Clingfilm
Ingredients
- 225 g Plain Flour - sifted into a large bowl
- 225 g Butter - chilled, vegan
- Salt - pinch
- Iced Water to combine (probably no more than 2 tbps)
Instructions
- Sieve the flour into a large mixing bowl with the salt.
- Add the chilled, diced butter and stir through the flour with a knife until coated.
- Add enough of the iced water to bring the mixture together.
- Wodge together as well as you can an turn out onto a cold surface.
- Form a rough cube and flouring your board, hands, rolling pin and pastry well, roll out into a rectangle, then fold the two longest ends inwards and then in half. Repeat. The pastry is very sticky because the butter is not worked into the flour in the traditional manner (i.e. rubbing with your fingers).
- Roll into a thick rectangle, maybe 6 inches by 4 inches, wrap in cling-film and refrigerate for at least half an hour (preferably longer).
- Once chilled, you can now proceed with making the rest of your recipe!
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Rough Puff Pastry
Amount per Serving
Calories
2432
% Daily Value*
Fat
185
g
285
%
Saturated Fat
116
g
725
%
Trans Fat
7
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
48
g
Cholesterol
484
mg
161
%
Sodium
1611
mg
70
%
Potassium
295
mg
8
%
Carbohydrates
172
g
57
%
Fiber
6
g
25
%
Sugar
1
g
1
%
Protein
25
g
50
%
Vitamin A
5623
IU
112
%
Calcium
88
mg
9
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.