That wonderful pastry they make the slices out of in railway stations and stuff, the puffy, flaky, airy stuff? Does anyone have a tried and tested recipe for it? TnS was craving a slice like she got in Liverpool Street station so I made her one out of half a can of cream of mushroom soup and a chicken breast I had her cook extra yesterday. Pastry was flaky but not puffy or airy. What's the trick?
And no, I don't want any pastry-out-of-the-box like Pillsbury, I want to make my own.
sorry i dont have a bonefide recipe mate but boy did you make my mouth water......
All I could think about were ginsters/peters/ pies and pasties...........
then if that wasn't enough i started to think about the pasties/chicken- mushroom slices from thurstons/greggs..........
Then to really cause myself to drink i thought about the good old fray bentos pies which had the best pastry ever....... [les testicles du chien ]
Are you a member of the gestapo e-17 ? if not your'e doing a fine job/you would have cracked me in about 5 minutes lol lol
I don't make puff pastry because it isn't easy to get right. We used to do a thing called ruff puff pastry at school as an alternative but I'm afraid I have no idea what the recipe for that is now. Even that took time to make. You constantly had to roll it out, fold it, roll it, fold it etc. etc. Then leave it in the fridge for a while to cool down.
So, I buy the frozen stuff and used to buy the frozen puff pasty in the UK too. )
Making your own flaky pastry is horrendously labour intensive, not to mention time consuming. If you do have the inclination though I will find you the recipe I used from school.
Pepperidge Farm puff pastry is a wonderful, if a tad expensive, thing of beauty. grin
Debs x smile