Yesterday I had friends over for dinner, and I made my Mushy Chicken Pie (see blog post here). To be honest, I’ve had it on my list to make for a while now, but I kept putting it off because I wanted to make the puff pastry from scratch, something I had yet to try. After looking at a range of information and recipes on the subject, I had come to the conclusion that I would have to visit my local butcher and hope and pray that they sold lard (reuzel) as it doesn’t seem to be available in Dutch supermarkets. I had read so much on the subject that I was convinced I wouldn’t be able to get a flaky result without it. But then by chance I stumbled across a Gordon Ramsey recipe for Rough Puff Pastry that only uses butter. I decided to bite the bullet and give it a go.
Needless to say, I was absolutely amazed at the result! First of all, it was a lot easier to make than I had imagined. By easy I’m talking about 10 minutes of easiness (plus 20 minutes time to cool/harden in fridge) without needing to use the food processor or dough hook on my electric mixer. Everything was by hand, and it was dead simple! And the cooked result? Delicious! It produced a crunchy, slightly flaky pastry that complimented my shredded mushy chicken pie filling well. But what I was most impressed with was that it wasn’t as greasy or fatty as store-bought puff pastry. It’s a complete winner in my books, and I wholeheartedly recommend that you try making it instead of buying puff pastry in the future!