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tert in seattle

writes:
>
>
>"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
>)

is it "rough" because you mix the butter in with the flour and salt rather
than fold it in to the dough?