Inspired by fine-dining chef Luke-Dale Roberts
Rough Puff Pastry:
11/3 cups (166g) all-purpose flour (spoon and levelled), plus more for generously flouring hands, surface and dough
1 tsp granulated sugar
½ tsp salt
170g unsalted butter, very cold and cubed
125ml ice cold water
Whisk the flour, sugar and salt together in a large bowl. Place the cold cubed butter on top. Gently toss the flour and butter together with your hands, and then briefly rub the butter into the flour to begin combining them. Don’t break down the