When you want really tasty, buttery pastry, it is best to make your own from scratch. This rough puff is an easier version of the full puff pastry, but no less delicious. Make double and freeze ...

This is a great shortcut method for making puff pastry. You can use it for sausage rolls, apple turnovers, tarts and savoury pies. Mix the flour and salt together in a bowl. Rub in the chilled ...

And if making laminated puff pastry sounds like too much work, don't worry. We have easy hacks for making rough puff pastry that cuts down on time without sacrificing those buttery layers.

I usually make these turnovers with homemade rough-puff pastry (also called blitz pastry) because it tastes better, but I won't blame you if you use commercial puff pastry. It's worth seeking out ...

Make a half batch of rough puff pastry, split them into 2 pieces – 1 weighing approx 100g shape into a cylinder and wrap in cling film, and shape the remaining piece into a cylinder and wrap in ...

1. Preheat oven to 400 degrees. 2. Thaw pastry. Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. One sheet of puff pastry will yield 12 rectangles. Cut each ...

Place a pie ‘chimney’ into the centre of the pastry. 8. Press the now cool pie mixture into the lined pie dishes around the pie chimney. Roll out the rough puff pastry until about 1 cm thick ...

Once cooked, leave the lamb to cool before covering with pastry. Preheat the oven to 220°C (425°F), gas mark 7 Roll out the rough puff pastry to about 5 mm (¼ inch) thick and big enough to ...