Some things in life just taste better when it comes from your own kitchen and puff pastry is one of those must-try-at-home recipes. So worth the effort, you will be rewarded with an extra flaky, buttery dough that compliments almost any filling.
When it comes to pie, the crust is as important as the filling, and you can’t go wrong with this recipe. It gives a satisfyingly flaky and intensely buttery contrast to any filling, making it your latest secret ingredient to the best pies ever.
Our top five tips are: never rush the rolling and folding process, always use cold butter, make sure your dough stays cold throughout the preparation process, handle the dough as little as possible, and preheat your oven to the right temperature before baking.
Sweet or savoury, pies or pockets, bottoms or tops, the flaky goodness of this dough makes it wonderfully versatile. Quick-and-impressive savoury ideas could include anything from ham and cheese pinwheels and bite-sized pigs in a blanket to vegetarian options like baked brie or spinach and feta triangles. As dessert, bake puff pastry squares, cut a pocket in the middle and fill with anything from jam to whipped cream and fresh berries.
The beauty of this recipe is that it keeps really well in the freezer, meaning your extra effort will pay off for months. Cut the rolled-out dough into sheets (use your sharpest knife to preserve those beautiful layers), freeze individually for 30 minutes and then stack with a layer of baking paper or cling film to separate each sheet. Place in a tightly sealed plastic bag and freeze for up to six months.