This rough puff pastry recipe makes 500g/1lb 2oz, ideal for topping a large oven-baked pie. The uncooked pastry can be frozen for up to 6 months, well wrapped, before using.

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 ...

This easy-to-make recipe is elegant and tasty ... Either way, these buttery delights are an excellent appetizer for your next ...

The recipe follows – just make sure you ... into the lined pie dishes around the pie chimney. Roll out the rough puff pastry ...

David Tanis wraps the weeknight staple in puff pastry for something that’s not just simple and juicy — it’s simply showstopping. By David Tanis The craving for vibrant produce is intense ...

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 ...

This recipe benefits from allowing the gratin to press overnight, but can also be made on the day. Make a half batch of rough puff pastry, split them into 2 pieces – 1 weighing approx 100g shape ...

Attention all salmon lovers, this recipe is for you! Chef Jonathan Gardner, Culinary Instructor at Cleveland Culinary Arts East Tech Campus, shares his recipe for a ...