When should I make my own pastry, and when is shop-bought OK? “I like to encourage making your own pastry,” she says. As he writes in Appetite, it’s “as easy as toast”, plus the ready-made stuff never contains enough butter. “Always rest pastry in the fridge for at least 30 minutes before rolling,” says Nokx Majozi, head pie maker at Holborn Dining Room in London. Puff pastry, meanwhile, is especially labour-intensive, which is why Slater has never understood why people “come over all sniffy” about the shop-bought stuff.

Source: The Guardian June 08, 2021 12:56 UTC