Pico Rico wrote:
> "DavidW" > wrote in message
> ...
>> I've only had it once, at a restaurant a year or two ago. I was
>> really looking forward to it but disappointed when I found that the
>> shell was bread-like rather than puff pastry. I'm sure it would have
>> been better with puff pastry. Why mess with a classic?
>>
>
> I have only made it with puff pastry - why is that so difficult?

I don't know if it was difficult or they just chose to cook their own variation.
Puff pastry is time consuming, though, so they might have used a simpler dough
for cost reasons.