On Tuesday, March 12, 2019 at 8:24:19 AM UTC-10, Ophelia wrote:
> "tert in seattle" wrote in message ...
>
> 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?
>
> ==
>
> I suppose so. It is much easier and faster too)) I haven't made real
> puff pastry for eons.
>
> I started making rough puff in my early 20s and I am still doing so)
>
> I still have my Bero book, but it is just about falling to bits <g>
>
> This is mine
>
> https://www.ebay.co.uk/i/192850355084?chn=ps
>
> Bero Rough Puff Pastry
>
> http://www.be-ro.co.uk/Be-Ro/media/d...te_recipes.pdf
>
> Ingredients
> 225 g (8 oz) Be-Ro Plain Flour
> a pinch of salt
> 100 ml (4 fl oz) water
> 150 g (5 oz) lard and margarine, mixed
> cold water to mix
>
> Preparation Instructions
> 1. Mix flour and salt, add fat cut into small pieces.
> 2. Stir in with a knife (do not rub in). Mix to a stiff dough with water.
> 3. Roll out on a floured surface to a narrow strip.
> 4. Fold in three, give a quarter turn so one of the open ends is towards you
> and roll out again. Do this
> three times in all.
> 5. Cover pastry and leave to rest (about 15 minutes) then roll into desired
> shape.
> 6. In hot weather allow pastry to rest for 20-30 minutes in a refrigerator
> or cool place before use.
> NB: Always take care to roll away from you and do not break the air bubbles
> that will rise.
>
> I use butter or lard, it tastes better.

That's some interesting stuff. I like books which are primers of the basics of cooking. Most Americans are unfamiliar with rough pastry. The usual suspcts of rfc will deny that truth vigorously but that's just what they do. Anyway, thanks!