Rough puff pastry

 250g plain flour

250g cold butter cut in to 2cm ish chunks

Cold water

Makes enough for 4 individual pies (my dishes are 13x20cm)

Put the flour in a bowl and add the cubes of butter making sure each one is coated in flour so they don’t all stick back together.

Use pastry cutter to roughly work the butter in to the flour (like making short crust but you want plenty of lumps of butter still so don’t work it for long.

Add enough cold water that the dough just comes together, you can still see lumps of butter.

Put in fridge for 30 mins (or up to a few days) 

Roll out to 1cm thick and twice as long as it is wide. Fold each end in (like an envelope)

Turn through 90° and roll long again (not wider) till 3 times as long as wide.

Turn 90° and repeat twice more

Put whatever filling you are using in your pie dish (this one was beef and mushroom)

Roll out to the size of your pie dish, brush with milk or egg and bake at 180°C for about 30 mins or until golden brown on top.