• For the Homemade Flaky Rough Puff Pastry

  • 250g Kerrygold Original Irish Butter (divided 50g and 200g), grated and frozen
  • 350g All-Purpose/Cake Flour
  • Pinch of salt
  • 150ml cold/ice water
  • 1/2 tsp lemon/lime juice or white vinegar
  • For the Filling

  • 50g of pine nuts
  • 30g Kerrygold Original Irish Butter
  • 1 tbsp olive oil
  • 2 cloves of garlic, crushed
  • 1/2 medium yellow onion, finely chopped
  • 250g portabellini or button mushrooms, finely chopped
  • 100g baby spinach, finely chopped
  • 1 tbsp dried Italian Herb Mix
  • 1/4 tsp Chili powder, optional
  • Salt and Pepper to taste
  • 1 tbsp fresh parsley, finely chopped (optional)
  • 2 tbsp chives, finely chopped (optional)
  • 50g Kerrygold Mature Cheddar, grated


Recipe by: Vanessa Vermaak (@my_homemade_kitchen_za)

For the Homemade Flaky Rough Puff Pastry

1. Place your block of butter in the freezer 15 - 30 minutes before you start.

2. Add the flour and salt to a large bowl, then grate 50g of the cold butter into the flour. Grate the remainder of the butter (200g) into a separate bowl and place it back into the freezer to chill for use later.

3. With your fingers or a pastry cutter, rub or cut the butter into the flour.

4. Measure out the water, add the lemon juice, then add the liquid to the flour mixture, one tablespoon at a time, while mixing with a wooden spoon or spatula to bring the dough together. Add enough water to form a firm dough that is not tacky or too wet.

5. Knead the dough on a floured surface for about a minute, then cover with plastic wrap and place in the fridge for 5 minutes to rest.

6. Roll the dough out into a long rectangle (approx. 20cm x 35cm), then evenly distribute half the grated cold butter onto 2/3 of the rectangle (leaving 1/2 without). Fold the portion without butter towards the middle, covering half the butter. Then fold that same section towards the end, covering the rest of the butter (the same way you would fold a letter in three).

7. Turn the dough 90° and roll it out to form another long rectangle, around the same size as before, then repeat the above step with the remainder of the grated butter (you have now incorporated all the butter in two folds).

8. Next, repeat the folding step another 2-3 times to create super flaky pastry i.e.: turn the dough 90°, roll into a rectangle, fold in 3 (letter fold).

Note: Speed is more important than precision as you do not want the butter to melt. On warm/hot days, place the dough in the fridge for a few minutes between folds.

9. Wrap the dough in plastic wrap and store it in the fridge for at least 2 hours or until needed.

Note: The dough can be made in advance. It will store in the fridge for a few days, just ensure it is wrapped airtight as not to dry out. Or feel free to freeze for longer storage. Defrost in the fridge overnight when needed.

For the Filling

1. If your pine nuts are not toasted, place them in a dry pan on medium-high heat for a few minutes until they start turning slightly golden, then set aside and prepare your other ingredients.

2. Place the butter, olive oil, chopped onion and crushed garlic into a large pan and bring to medium heat.

3. Add the finely chopped mushrooms and spinach, as well as the herbs and chilli powder and cook for around 5 minutes until they start to soften. Season with salt and black pepper, then add the chopped chives and parsley, stir through and remove from the heat.

4. Next, place the mixture into a strainer above a bowl to drain and cool for 15-30 minutes (the filling must cool with no additional liquid before adding to the pastry).

For the Assembly

1. Preheat the oven to 200°C and prepare a baking sheet or two with baking paper or a silicone baking mat.

2. Add the toasted pine nuts and grated cheese to the filling and mix through. Then prepare an egg wash, whisking one egg with a little dash of milk.

3. Cut the pastry into 10-12 portions (depending on the size and shape of the parcels you want). Roll each portion out into the desired shape and fill the centre with a heaped spoonful of filling, leaving a rim around the edge of sealing. Then, using a pastry brush, brush a small amount of egg wash around the edge to help seal the parcels. You can either fold the pastry over and seal the edge or add a second piece of pastry to create a lid (whatever shape you wish).

4. Space the prepared parcels out onto your baking sheet(s), leaving at least a 2cm space between each, then egg wash the top (I sprinkled some sesame seeds on mine) and bake for around 25 minutes until golden and flaky. Serve warm.

Note: the baking time will depend on the size of your parcels so keep an eye from around 20 minutes if they are small. They need to bake for an additional 5 minutes if they are very large. It's best to bake them in batches of 4-5 to get an even colour on all the parcels.

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