How to Make Rough Puff Pastry and Delicious Haitian Style Beef Patties
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- Опубликовано: 22 июл 2024
- Rough puff pastry is extremely versatile and a great alternative to regular puff pastry. Call it the lazy version of puff pastry. It’s far easier to make and you can pretty much master it on your first try. Rough puff pastry can be used for patties like the ones in this recipe. It can be used for savoury or sweet pastries. Cheese twists made with this pastry are amazing!
There are various versions of this pastry with different ratios of ingredients and different folding techniques. This is the version I currently use, and it works well. The result is a flaky, buttery, and crunchy pastry. And once you learn how to do it, you’ll be set for life.
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Хобби
📖 Find the written recipe in the link below the video ⤴
🌾 If you would like to support my work click here ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
Can this be adapted to use Whole Wheat Bread Flour?
I have not tried it, but I think it could work. You would need to use slightly more water though.
Good job. Next time you can mix the Haitian spice with the rest of the ingredients while on the stove the green color will disappear and it will taste much better. Benette from Haiti . I must say you killed it bravo
One of the most underrated channels ever. I literally learned so much about bread just from watching you in a span of 2 months. Thank you so much.
Cheers! 🍻
I’ve made it before but it was the long traditional process. I am going to try this out and make them into Matterhorns.
In the Caribbean we make seasoning like that all the time. In trinidad we add pimento and chado beni (culantro), chives and celery. It's soo tasty. We put it in all meat and fish. Some people add scotch bonnet pepper for an extra spicey taste.
Drooling over this while baking your cheesy morning rolls.😁
I have been an amateur baker for couple years. This is the first time I've EVER had successful pastry. Your tutorial was genius and more importantly simple. I ate them and felt for the very first time... I'm like Dammmm I did that!???
Awesome! 😎
Finally a reasonable way to make puff pastry! Thank you!
Delicious! made the dough during lunch and baked them for dinner. Lovely flaky crust - fabulous mix of flavors in the filling/seasoning. I might try to make Cherry Hand Pies using the Rough Puff Pastry dough. Thank you for sharing this recipe - so many possibilities!!! Photos have been posted on "Charlie's Baking Buddies".
I just leaned how to make pie crust while making shepherds pie a couple days ago.. This is giving me all sorts of new ideas! Thanks dude!
Im back to see all your masteries
Chicken curry here we go! Thank you 🙏🏻😄❤️
Waaaaaw
Delicious
Greeting from libya👍
Best puff pastry tutorial I have ever found. Thank you. I used this pastry recipe and filled it with your empanada filling recipe. Amazing. Again, a big thanks to you. Cheers!
The pastry seems wonderful! I like the idea of multiple fillings. Thanks.
looks like i have something new to try next weekend
I've never made puff pastry before. You made it look so easy. Your meat pies look delicious!
This recipe actually looks doable...and delicious. Thanks.
In Switzerland there is a dish called ‘Waehe’ which is some sort of fruit pie (even though there are also cheese variations). It is a slightly finner rough puff pastry, flattened out to cover a pie form. Then add the fruits into slices, pour over a mixture of milk, cream, eggs and sugar and bake it. You can eat it warm or cold.
I've rewatched this so many times xD delicious 😋
Yum! This would make a great savory tomato tartin.😋
Awesome recipe! Reminds me of Jamaican Beef Patties - those have curry powder or turmeric in the dough
Those are on my list too 🤩
I made puff pastry!!! I can't even believe it!!! Followed the instructions carefully and these lovely, flakey, tender little hand pies came out!!! Charlie you really are the best.
😉
Will have to try this one. Thanks for the video.
Thank you for pastry dough recommendation about butter and for sauce recipe.
One of my daughter's makes this kind of yummy, sent her the link!
I liked that! Going to try! Thank you, master Baker! May the pastry be with you!
❤Thank you for some great instructions on making the dough for puff pastries. I've always been too intimidated to try. New subbie here😂
Wow LOVE this video on rough puff pastry!!!!
Nice,tip, press rolling pin in the centre, just an indentation, then move outward about half the width of the pin and press again, before actually start rolling, maybe less important here but for croissant dough it is a more gentle way .
I love making biscuits with this type of pastry, covering them in (spiced) sugar before baking. Sweet and simple and delicious.
This lazy version might be up my alley. Every time I look at making a laminated dough I've just thought, "Oh man looks delicious, but so much work."
Amazing. Its almost like a croissant. I often use to eat these from the Indian place which taste amazing as they put a curry with spice beef, they are just as amazing. Like you said the possibilities are endless. Maybe ground lamb with oregano and peppers with some feta :) Hmm interesting?
Oh my! They look so good. And you made it look too easy 😄. Thanks for the confidence to try it 👍
🤤 That looks so good. This recipe is a keeper.
This turned out fantastic! I followed your method exactly and the pastry was flakey and delicious. I filled mine with leftover sloppy joe. Now I know what I'll be making for the super bowl. Thanks for sharing.
Where's the exact measurements?
Not in a long time and I look forward to making your recipe.
Because of course everything i see here is just amazing....!
🤩
This looks delicious! I’m definitely going to try it!
YESSSSSS. I've been recently wanting to make puff pastry!!! This makes me so excited!! This is a lot easier than I expected. Going to try it sometime soon for sure
Well this is just great timing! It is the season for the apple pies (Puff Pastry filled with grated apples, raisins, walnuts and cinnamon). I guess I need to make my onw puff pastry now. Thank you!
Greatest demonstration of rough puff pastry and I plan to use this for many things! I try to make croissants but it’s so hard when you have to keep it cold and roll it out thin. It’s always difficult but this looks easy to do. Thank you! By the way, I did find the Atta wheat to make that Indian recipe you did a few weeks ago!
Brilliant, thanks Charlie. 👍
Wow - love the rough puff pastry - so many fillings will go so well with this. Strangely enough, earlier this morning I was prepping some dough for Danish Kringle - very similar process (chunky butter, chilled dough, roll- fold-chill, repeat. The Haitian beef filling sounds quite unique and tasty - will have to try it. As ever, thank you for sharing this recipe.
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Wow, super easy ! Definitely wanna try these
Great recipe. Must give the filling a go. I love sausage rolls made with pork, sage, salt, pepper, salt and a tiny bit of coriander. I recon that this would go well with the pastry. I am happy to make my own filling, but have always shied away from making my own pastry because I think it is difficult to make. Often I am disappointed with the pastry. So I must give making the pastry a go. Thanks for posting.
I always love the warm, so sincere welcome you make at the start of the vid. Awesome smile!
What a very clear, no BS set of instructions on how to make rough puff pastry. You gave me confidence to do it. Simple, very sensible techniques. Well done, sir!
You can do it! 💪
Thank you 🤩
Love using rough puff. there really is no need to make the regular versoin. One thing I do, to prevent soggy bottom, put a sheet pan upside down and place in oven to preheat. Put pan of pastry on top of the upside down sheet pan and bake.
Definitely making this
Remember to brush off the flour before making the turns! Pinning it to about 4mm is good for defined layers and using an oil mister for the glaze is a good hack - you get an even glaze and don't weigh down the layers.
Defo trying out this recipe weekend. It's been too humid for proper lamination in our neck of the woods and this looks great!
I do this same thing but with minced lamb, jerk seasoning and a slice of cheese.
In Jamaica the beef patty is king, but most people outside Jamaica don't realize they also do beef patties with cheese there, a slice of cheese does something magical in a spicy beef or lamb patty.
I will do these
This is great
Love it
You just made my pie dough
Just printed out. Thank You....
Look nice by the way 😁👍
I was wondering if I could cut these rough puff pastries into sheets and then freeze them on some parchment paper, like the puff pastry you can buy in stores?
I reckon that should work pretty well.
Wow you’ve done it already😂! I’m a new subscriber srry for missing that.
Check out the Baking World Tour playlist for more unique bakes from across the globe 😉
Frankly, I prefer using the mortar and pestle. Even easier to clean than a food processor AND you get to feel like an alchemist. How can you beat this?
😁👍
Have you heard of Jamaican patty on coco bun? This remimds me of the patty... a coco bun recipe to match would be great 😁 !
They're both on my list 😎
Thank you for this video tutorial. Will this recipe work as the pastry base in a Tarte Tatin?
It will! ✌️
All your recipes are great!! Could yo please share recipes of flavoured breads? Like spinach, carrot, etc…would be great!!! 😉😉
You can replace the liquid in a recipe with fruit or vegetable juice. You can use fruit or veg puree too. Just calculate the hydration correctly according to the water content in the veg that you use. Here is a pumpkin loaf I made - ruclips.net/video/7upSGS-2AxI/видео.html 🎃
@@ChainBaker thanks!!! I will try!! 💪🏼😉
this would be a great puff pastry top for a steak and oyster pie!
I have some venison left in the freezer from last fall. Might that make a good Haitian meat hand pie?
Should work just fine! Btw there will be a whole wheat version coming soon too 😎
What is egg glazing for? Does it have a structural effect?
Looks good, might try a variation.
It's just there to make it look shiny and nicely browned.
@@ChainBaker Ah, thanks.
4 weeks! You made me wa- I mean
You made US wait for 4 weeks!
😅
@@ChainBaker better late than never
Thank you, now I will try this dough recipe for my berries and Nutella puffs
I have a couple more videos in line using this dough 😉
Hello, Charlie!
How long can the pastry dough be stored in the fridge?
I'd say a couple of days for sure!
Good stuff Mr. ⛓️🥨, as usual. A tad bit disappointed that the salt and cold water (in the beginning of the video) weren't symmetrically placed. But hey, nobody's perfect 🤣🙃
😆
Got to try this for a neighborhood cluster party tomorrow. A quick hack, I have a jar of Muffuletta in the frids, going to try mixing some with ground meat as a "field expediency". Don't laugh, wish me luck! My wife and I live in a "cane and walker community", most of us are over 70, but still like taking chances. Will let you know if it sends anyone over the rainbow. 8~)
Good luck with the bake. I'm sure it'll turn out great! :)
@@ChainBaker well, it is getting very good reviews! I doubled the recipe and that yielded 16 3"x3" pastries plus one empanada from the dough trimmings and unused filling. Instead of the spice mix I addedkup the doubled weights of all the veggies and things, and used that amount, 170 g. of Muffolatta. Also added about 4 slices of onion chopped. Great results!
❤
How do rough puff pastry folds compare flatbread folds?
Bread dough folding tightens gluten. Pastry folding creates layers 👍
👍👍👍👍👍
Charlie do you travel a lot or is it food that you're exposed to in the UK?
I've always wondered how you choose the bakes from different countries.
I don't travel nearly enough, but I try 😅
Being a chef I have always been exposed to food from around the globe and the internet is definitely a great resource.
There is a list on my phone with more than 500 breads I want to make, so I'm never short of ideas.
@@ChainBaker loads to be looking forward to! Take care;-)
hi,
I was wondering if you knew why just about every time I do pastry dough. the middle isnt fully cooked but the out side is close to burning. But if I turn the heat down the top doesnt puff up as much. Is it because my dough is not rolled out thin enough? thanks for your help.
Is it this recipe?
It seems like there could be an issue with the layering. Perhaps the initial mix of the dough was too smooth, so you did not get the butter streaks to create layers as your rolled and folded the dough. Try not to break the butter up too much. Perhaps that'll help.
@@ChainBaker
I actually did it with a Rosky Pastry recipe. It is 2 sticks of butter and a 8 oz package of cream cheese (no water) all mixed. Hmmm, that might be the case because some times I do see all the layers and it puffs nicely, but the middle is still wet-ish not fully cooked. I will retry with this advice. thank you.
Can I use table margarine for this instead of the butter?
Only if you can get it cold enough so that it's solid like the butter in the video.
@@ChainBaker yes, it's basically hard as butter, it's not meant for spreading but baking.
Let me know how it turns out ✌️
Can the butter be substituted for margarine?
It may work, but you must make sure that it's cold and solid. You may need to put it in the freezer before you cut it up into cubes and add it to the mix.
Marg tends to be a bit too soft. Same with high moisture low fat butter.
I would recommend 80% plus fat butter or lard. If go for ghee or lard note that it will be even more crumbly, you may also need a bit more water. Lard can also give it a certain aroma which might be undesirable.
@@yuu-kun3461 ok if not lard I can probably use Beef tallow
Would this dough work as the top of the good ol’ Aussie meat pie (flogged from the brits of course)? I miss an Aussie meat pie soo hard!
Could you do a meat pie vid? I could make my own but I hate making mistakes - I’d rather do your version. 😂👍🏻
On to the endless list of projects it goes! 😅
@@ChainBaker 😂✌🏻
what is the secret for finding the recipe link? I found it once by clicking on the pretzel logo, but have not been able to duplicate that one time success.
It's always in the video description right below the video. No secrets there 👍
@@ChainBaker Tnx. 8~)
I talked with a horrible Jamaican accent the entire time i watched this video. I was just telling my fam about these a few days ago and also doing the accent. Once again, you make a video about something awesome that I randomly mentioned within the last week.
Jamaican patties are on my list of bakes too 😀
"Chimichurri" never sounded so sexy
😁
I am absolutely going to be making these, but I will likely implement this gem of a technique from BA: ruclips.net/video/GzEzNffkUhw/видео.html
I've now used it to make pie crust and applied the same technique to buttermilk biscuits, both were the BEST results I've had making either (after many iterations, I began my baking journey with apple pies at age 10).
The concept of pre-rolling your ice-cold butter into thin strips is staggeringly effective at encouraging additional layer formation. Also, exclusively using a bench scraper to handle the dough helps to minimize butter heat absorption.
I'm going to finish watching you make these now 😅 just had to shout out this gem of a 3 minute video from BA
That cuts a lot of unnecessary steps of regular puff pastry. Might be a good one to try before going full artisanal with homemade puff pastry.
I'll pass with one....