This rough-puff pastry is based on a recipe by Paul Allam and David McGuinness of Bourke Street Bakery. In warm weather, it's important to keep the pastry chilled between the rolling and twisting. Start this recipe three days ahead to make pastry.
- 330 gm plain flour, plus extra for dusting
- 300 gm chilled unsalted butter, 70gm diced
- 2 tsp white vinegar
- 100 gm 'nduja (see note)
- 100 gm pecorino pepato, finely grated
- Chilli flakes, to serve
- 1Beat flour, 10gm salt and diced butter in an electric mixer on low speed until crumbs form (5 minutes), then add vinegar and 150ml iced water and mix on low speed until just combined but smooth (2 minutes). Press into a 2cm-thick rectangle, cover and refrigerate until firm (overnight).
- 2Roll out dough on a lightly floured surface to a 22cm x 32cm rectangle. Refrigerate briefly, then using a rolling pin, beat butter between two sheets of baking paper into a 20cm square (this should leave the butter cold but pliable). Place butter 1cm from the edge at one end of the pastry and fold dough over butter, then fold base over to enclose butter. Turn dough 90 degrees clockwise and roll pastry away from you to a 20cm x 50cm rectangle. Fold top-half of dough over, then bottom third over again. Turn 90 degrees and repeat, then refrigerate to rest (overnight).
- 3Repeat folding process twice more, then refrigerate to rest again (overnight).
- 4Place dough on a lightly floured surface, and roll out to a 24cm x 46cm rectangle and refrigerate until firm (1 hour).
- 5Spread 'nduja evenly over dough, then add pecorino in a thin layer on top. Refrigerate until firm. Cut pastry into 1cm-wide strips and twirl each strip to create a twist effect, then place on baking trays lined with baking paper and refrigerate until required.
- 6Preheat oven to 220°C. Bake pastries in batches until golden and crisp (10-15 minutes). Transfer to a plate, cool briefly, then scatter over chilli flakes and serve.
'Nduja is available from select delicatessens.