"Gary" wrote in message ...

Ophelia wrote:
>
> "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
> )

Thank you for that. Recipe sounds just like making a flaky crust
for any fruit pies or pot pies.

==

Yes, it is flaky but not so much as Puff pastry. TBH I am not too keen on
that.