Here’s a hack for knocking up puff pastry in a jiffy. Perfect for homemade sausage rolls, cheese and onion pasties, pie tops. The list goes on!

A firm family favourite in my house. I can barely keep up with demand for sausage rolls!

Low Carb Cheats Rough Puff Pastry

A quick hack for making light, fluffy, puff pastry that's lower in carbs and full of fibre.

Print Pin Rate

Course: Pastry

Keyword: pastry, puff pastry

Prep Time: 1 hour hour

Cook Time: 20 minutes minutes

Servings: 1 sheet pastry

Calories: 2115kcal

Author: Liane O’Kane @ LoCarb Kitchen

Equipment

• 1 Grater
• 1 Mixing bowl
• 1 Rolling Pin
• Clingfilm
• 1 Food processor (with grater attachment) or…
• 1 Thermomix Optional

Ingredients

• 250 g Ultra Fine Fiber Flour Low carb flour
• 250 g Salted butter Grated and frozen or, if using a Thermomix, cubed and frozen
• 1 tsp Sea salt
• 90 ml cold water enough to make the pastry hold together in a ball

Makes: 60cm60 x 20cm rectangle, 0.5cm height

Instructions

• Combine the flour, water and salt in a bowl until it forms a ball.
  250 g Ultra Fine Fiber Flour, 1 tsp Sea salt, 90 ml cold water
• Transfer to a lightly floured silicone bread mat or work surface then shape into a ball and flatten into a rough square.
• Wrap pastry square in plastic wrap and place into refrigerator for 20 minutes.
• Unwrap dough and place onto a lightly floured silicone bread mat or work surface.
• Using a rolling pin, roll out dough into a long rectangle 3 times as long as it is wide (approx. 60 x 20 cm).
• Sprinkle 1/2 of the frozen grated butter to the bottom 2/3 of the pastry.
  250 g Salted butter
• Fold the dough into thirds from the bottom.
• Give the folded dough a quarter turn to the right.
• Roll out again. Add the remaining half of the butter to the bottom 2/3 of the dough
  250 g Salted butter
• Fold the dough into thirds from the bottom. Quarter turn to the right.
• Repeat rolling and folding process twice, then return to refrigerator for 20 minutes or place into freezer for 5 minutes before using.

Notes

Tip:

The more folds the more layers. The better the lamination!

If using a Thermomix:

1. Place butter, plain flour, chilled water and salt into mixing bowl and mix 5 sec/speed 6.
2. Transfer pastry dough onto a lightly floured silicone bread mat or work surface then shape into a ball and flatten into a rough square. Wrap pastry square in plastic wrap and place into refrigerator for 20 minutes.
3. Unwrap dough and place onto a lightly floured silicone bread mat or work surface. Using a rolling pin, roll out dough into a long rectangle 3 times as long as it is wide (approx. 60 x 20 cm). Fold dough into thirds and give folded dough a quarter turn to the left. Repeat rolling and folding process twice, then return to refrigerator for 20 minutes or place into freezer for 5 minutes before using (see Tips).
4. Preheat oven to 200°C. Line a baking tray with baking paper and set aside.
5. Roll dough into a rectangle (5 mm thick) and cut into required shape or shapes right before baking. Bake for 20 minutes (200°C) for one large piece of pastry, 12-15 minutes (200°C) for smaller pastries, or as per other recipes. Allow to cool on a wire rack before storing in a sealable container or serving.

Nutrition

Serving: 100g | Calories: 2115kcal | Carbohydrates: 17g | Protein: 23g | Fat: 206g | Saturated Fat: 130g | Sodium: 2700mg | Fiber: 53g | Sugar: 2g | Calcium: 1mg | Iron: 0.02mg