"Gary" wrote in message ...

Ophelia wrote:
>
> Oh yes I just don't see why that wouldn't taste as good in a 'pocket',
> that is if the 'pocket' tasted good too.

Definitely. I had the chicken, broccoli, and cheese one.
I'm thinking to make that in a pita pocket.
Might be good but maybe a crust for a meat pie
might be a better choice.

Same with ham and cheese next time I cook a ham.
(It's been a few years since I cooked a ham)

Do you ever cook meat pies? What do you use?

==

I always make Rough Puff Pastry

Simple really. I mix chunks of butter (or lard) into flour and salt.
Knead it a bit then turn it out and do the same folding thing you use for
puff pastry.

I allow it to rest in the fridge and roll it out I like it much better
than Puff pastry.

It work great for pasties or whatever you call yours oh and it's good for
stuff like sausage rolls.

You know, that type of thing. It's great as a topping for meat etc pies too
)