Rough Puff Pastry

This should be enough for a 20cm pie, or 3 to 4 regular sized pies/pasties.

Ingredients:

• 200g butter
• about 300g flour
• 50g margarine
• about 100mL water

Instructions:

1. On a smooth flat surface, rub the margarine into the flour.
2. Put the butter in the flour and cut it up while mixing it with the flour.
3. Continue to cut and mix, cut and mix, cut and mix…. etc… until the butter is finely cut up and all mix in with the flour.
4. Shape the crumbly pile into a well and put a little bit of water in the middle.
5. Take some of the flour from around the outside and put it over the water (fill up the well).
6. Knead the floury crumbs in, then make a well, add a bit of water, and knead again.
7. Repeat until you used up the water. Don’t worry if it’s still crumbly and not smooth and dough like yet.
8. Shape into a ball and roll it flat with a rolling pin.
9. Fold one third of the dough over the center, then fold the other third over the top.
10. Turn the dough 90 degrees, roll flat again.
11. Continue to fold, turn and roll sequence until you get a smooth workable pastry. You’ll find that the first few times, the dough is still rather crumbly and not quite dough like at all, but keep at it and after the 4th time you’ll notice it holding together better. Continue on to the 6th or 7th time you’ll get a satisfying piece of pastry.
12. Sprinkle a little bit of flour over the pastry, fold in thirds and flatten it a little then cling wrap it.
13. Put it the in freezer until required.