Rough puff pastry is the quick, forgiving cousin of classic puff pastry, made by mixing solid cubes of fat directly into the flour rather than enclosing a butter block in dough. The dough is then given a series of folds and rolls, fewer than for full puff, which distributes the fat in flattened layers. In the oven’s heat the fat melts, the water in it turns to steam, and the layers separate into a flaky, risen pastry with a slightly heavier, more rustic texture than true puff. It suits pies, sausage rolls, and turnovers where a sturdy, flaky crust matters more than shattering delicacy. Cooks prize it for delivering most of puff pastry’s pleasure in a fraction of the time.