If you’re looking for a faster, easier version of traditional puff pastry without sacrificing flakiness, Gordon Ramsay’s rough puff pastry is the answer. This recipe delivers buttery layers and a crisp finish, ideal for savory pies, tarts, or desserts—all without the lengthy chilling and folding of classic puff pastry.

What is Gordon Ramsay Rough Puff Pastry?

Gordon Ramsay’s rough puff pastry is a quicker alternative to classic puff pastry. Instead of making a separate butter block, the butter is incorporated into the dough in chunks. The result is a flaky, layered pastry that’s easier and faster to make but still delivers on taste and texture.

Other Gordon Ramsay Recipes

Gordon Ramsay Fruit Salad

Reasons to Try Gordon Ramsay Rough Puff Pastry

Much faster than traditional puff pastry
Saves time while still giving buttery layers.
Flaky and crisp results
Ideal for tarts, turnovers, sausage rolls, and pies.

Beginner-friendly technique
No laminating or dough stress required.
Freezer-friendly
Make once, use for multiple bakes.
Minimal ingredients
Just butter, flour, salt, and water.

Versatile base
Perfect for sweet or savory recipes.

Ingredients Needed to Make Gordon Ramsay Rough Puff Pastry

2 cups (250g) all-purpose flour
½ teaspoon salt

1 cup (225g) unsalted butter, very cold and cubed
⅔ cup (160ml) ice-cold water (you may not need it all)
Extra flour for dusting

Instructions to Prepare Gordon Ramsay Rough Puff Pastry

Mix dry ingredients: In a large bowl, whisk together flour and salt.
Add cold butter: Toss in the cold, cubed butter. Using your fingertips or a pastry cutter, lightly rub the butter into the flour until you have a mixture with visible chunks—about the size of peas.
Add cold water: Gradually pour in ice-cold water, a few tablespoons at a time, mixing gently with a fork until the dough just starts to come together. You might not need all the water.

Form the dough: Turn the shaggy dough out onto a floured surface and bring it together with your hands. Don’t knead—just press it into a rough rectangle.
Roll and fold: Roll the dough into a long rectangle. Fold the top third down and the bottom third up like a letter. Turn the dough 90 degrees and repeat.
Chill the dough: Wrap in plastic wrap and refrigerate for 30 minutes.

Repeat folds: After chilling, repeat the roll-and-fold process 2 more times, chilling for 30 minutes between each turn. This builds flaky layers without complex lamination.
Ready to use: After the final chill, the dough is ready to roll out and use in your favorite recipes.

What Goes Well With Gordon Ramsay Rough Puff Pastry

Savory pies and quiches – Chicken, mushroom, cheese, or spinach fillings.

Tarts and galettes – Tomato, caramelized onion, or roasted vegetables.
Breakfast pastries – Cheese twists, ham pinwheels, or croissants.
Sweet treats – Apple turnovers, fruit tarts, or cinnamon pinwheels.

Puff pastry bases – For pot pies or mille-feuille.

Key Tips for Making Gordon Ramsay Rough Puff Pastry

Use very cold butter and water – Essential for flakiness.
Don’t overwork the dough – Keep visible chunks of butter for puff.

Chill between folds – This relaxes the gluten and keeps the butter cold.
Flour lightly but consistently – Prevents sticking without drying out the dough.
Roll gently, don’t press hard – Keeps the layers intact.

Store in the fridge wrapped tightly – To prevent drying and oxidation.
Cut cleanly with a sharp knife – Helps it puff evenly in the oven.

Creative Variations of Gordon Ramsay Rough Puff Pastry

Add grated cheese to the dough – For a cheesy pastry crust.

Mix in herbs like thyme or rosemary – Adds aroma for savory bakes.
Use half whole wheat flour – For a nuttier flavor.
Incorporate cinnamon or sugar between folds – For a sweet twist.

Brush with egg wash and sprinkle seeds before baking – For added crunch and color.
Use butter and shortening combo – For extra tenderness and flake.

Storage Guidelines for Gordon Ramsay Rough Puff Pastry

Wrap tightly in plastic wrap – Refrigerate for up to 3 days.

Freeze for up to 2 months – Wrap in plastic, then place in a zip-top bag.
Label and date before freezing – Helpful for batch baking.
Thaw overnight in the fridge – Before rolling out for use.

Reheating Tips for Gordon Ramsay Rough Puff Pastry (Once Baked)

Oven method: Reheat baked pastry at 325°F (160°C) for 8–10 minutes until crisp.
Avoid microwaving: It can make the pastry soggy or chewy.
Reheat from frozen (baked items): Bake at 350°F (175°C) for 15–20 minutes.

Keep uncovered while reheating: Prevents steam buildup.

Nutrition Value (per 1/8th of dough):

Calories: 270
Fat: 19g

Carbohydrates: 22g
Protein: 3g
Fiber: 1g

Sodium: 150mg

FAQs

What is the difference between puff pastry and rough puff pastry?

Traditional puff pastry uses a laminated technique with a butter block and multiple precise folds, while rough puff mixes chunks of butter directly into the dough and uses fewer turns. Rough puff is quicker but still delivers flaky layers.

Why is my rough puff pastry not rising properly?

This usually happens if the butter melted into the dough before baking or if the dough wasn’t chilled enough between folds. Always use cold ingredients and chill the dough between each turn to keep layers defined.

Can I freeze rough puff pastry dough?

Yes, rough puff pastry freezes well. Wrap it tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight in the refrigerator before rolling and baking.

How many times should I fold rough puff pastry?

For optimal flakiness, 3 folds are ideal—rolling and folding the dough like a letter each time with a 30-minute chill between each turn. This creates distinct buttery layers without the complexity of full puff pastry.

Final Words

Gordon Ramsay’s rough puff pastry is a brilliant shortcut that delivers on flavor, texture, and versatility. With a few folds and chills, you’ll have a flaky, buttery base ready for both savory and sweet creations. It’s the kind of recipe every home cook should have on hand—simple, reliable, and incredibly rewarding.