How to Make Rough Puff Pastry and Delicious Haitian Style Beef Patties

Home 9 Baking World Tour 9 How to Make Rough Puff Pastry and Delicious Haitian Style Beef Patties

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.

This recipe makes 8 patties. To make more simply multiply all the ingredients.

Watch the video down below for detailed instructions.

Ingredients

For the pastry

250g (8.8oz) white bread flour

200g (7oz) cold butter, cut into cubes

5g (0.17oz) salt

80g (2.8oz) cold water

 

1 egg for brushing

 

For the Haitian seasoning –

20g (0.7oz) parsley

10g (0.35oz) oregano

20g (0.7oz) basil

20g (0.7oz) onions

10g (0.35oz) garlic

40g (1.4oz) peppers

6g (0.2oz) chilli

2 cloves

30g (1oz) olive oil

30g (1oz) apple cider vinegar

3g (0.1oz) salt

1g (0.03oz) black pepper

 

For the filling –

200g (7oz) minced beef

10g (0.35oz) garlic, chopped

50g (1.75oz) onions, diced

50g (1.75oz) peppers, diced

3g (0.1oz) salt

1g (0.03oz) black pepper

Method

    1. Make the pastry. In a large bowl combine the flour and salt. Add the butter and rub it in slightly. You don’t want to break the butter down too much. Press each cube of butter once between your fingers. Add the water and mix to a dough.
    2. Tip the dough out on the table and press it into a block. Wrap it in cling film and chill for 1 hour.
    3. Roll the dough to 3 times its length. Fold it into 3 layers. Roll it out once more in the direction of the two open ends. Fold in 3 layers again. Cover and chill for 1 hour.
    4. Roll the dough out to 3 times its length in the direction of the two open ends and fold in three layers. Chill for at least 1 hour. It will be ready for use after this.
    5. Make the seasoning. Blend all the seasoning ingredients until smooth.
    6. Cook the beef, garlic, onions, peppers, salt, and pepper on high heat for around 7 minutes. Combine the seasoning with the beef. I only used 2/3 of the seasoning for the beef.
    7. Make the patties. Roll the dough to a large rectangle. Trim the edges and cut it into 8 equal pieces. *If the dough is resisting when you roll it, then cover it and leave it to rest for 5 minutes before continuing to roll.
    8. Brush the edges of the dough with egg. Divide the filling between the pieces of dough.
    9. Fold the dough over and seal it up. Finish by crimping the edges together with a fork.
    10. Lay the patties on a non-stick paper lined tray and brush them with egg twice.
    11. Bake at 200C (390F) fan off for 25 minutes.

Leave to cool down and enjoy!

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it.

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