Our pastry recipes are super simple and don’t take much effort. Puff pastry can be scary but our vegan rough puff pastry is a must try for all vegans and non-vegans alike; the coconut oil gives a crisp, light, non-oily pastry which tastes divine.
Photo by Nathan Dumlao on Unsplash
Vegan Rough Puff Pastry Ingredients
| 125 g | minus 1 tablesoon plain or all-purpose flour, plus extra for dusting |
| 100 g | coconut oil, at room temperature, roughly cut up |
| 75 ml | cold water |
| 1/2 teaspoon | fine sea salt |
Makes about 350g
How To Make Vegan Rough Puff Pastry
Method
Sift the flour and salt into a mixing bowl and mix together. Roughly rub the coconut oil into the flour, stopping when there are still large pea/bean-sized lumps of coconut oil visible.
Make a well in the middle of the mixture and add about three quarters of the cold water. Mix to bring the dough together, only adding the remaining water if needed. Form the dough into a ball, wrap in clingfilm/plastic wrap and rest in the fridge for 20 minutes.
Remove the plastic and gently knead; you will see marbling from the coconut oil lumps. If the lumps break through the dough they are too cold, so knead a little longer. Pat it into a rectangular shape. Lightly flour the work surface and rolling pin and place the dough with the short side nearest you. Roll the pastry out in one direction (without turning) until it is approx. 20 x 5-cm/8 x 2-inches. Fold the top third inwards, then the bottom third over the top of this (this is called laminating). Give the pastry a quarter turn, then repeat the rolling and folding.
Repeat the quarter turn, rolling and folding once more.
Your pastry is now ready to use. Wrap and refrigerate if not using immediately or if it has become sticky.
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Afternoon Tea at the Cutter & Squidge Bakery by Annabel Lui & Emily Lui (Ryland Peters & Small, £16.99) Photography by Clare Winfield © Ryland Peters & Small |