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Thread: Puff Pastry

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    Puff Pastry

    Has anyone seen frozen puff pastry for sale, I looked in many supermarkets when over in Los for my last visit and couldn't find at Macro, tops, 7/11, lotus etc. Or alternatively has anyone a recipe for making that doesn't involve too much work. I will miss my sausage rolls and pies when I move over and want to be able to make some occasionally.

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    in Makro but only 150 sq, pie size.

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    If you have Big C that still carries the French Casino brand lines look for pate feuilletee. The one in Patong normally has it but I don't know where you live. Pate Brise is the word for shortcrust pastry in case you fancy some of that as well.

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    Fucking frogs, cant help it! why dont they cant they call it puff pastry, like every body else?

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    OK, great thanks guys, couldn't see in Macro Sakom Nakhom, maybe they were just out. Didn't even think to look in BigC.

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    Foodland sell it

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    Basic White Bread PP video - YouTube
    The puff pastry in Makro is with the pizza bases and frozen cheese.
    Here's a powerpoint I did for teaching my students how to make bread, and sausage rolls. There's a picture of the puff pastry packaging in it, to help you find it in Makro.
    Do not walk beside me, for I may not lead. Do not walk ahead of me for I may not follow. Just pretty much leave me the fuck alone!

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    If you cqn't find it in the sticks, it's easy to make a basic sort if you have a cold kitchen.

    Google rough puff.....

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    Quote Originally Posted by Necron99 View Post
    If you cqn't find it in the sticks, it's easy to make a basic sort if you have a cold kitchen.

    Google rough puff.....
    Hate to be a purist.....and to each his own, but prepared frozen puff pastry tends to be of low quality. Pastry dough doesn't stand up very well to freezing.


    As Nec has stated, not terribly difficult for a layman to create a decent puff variety.
    A little effort and time involved...

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    Quote Originally Posted by Necron99
    Google rough puff.....
    Sounds like a violent bj site...

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    Quote Originally Posted by thaimeme
    Hate to be a purist.....and to each his own, but prepared frozen puff pastry tends to be of low quality. Pastry dough doesn't stand up very well to freezing.
    That's interesting, as a lot of celeb chefs in UK advocate using premade decent (ie butter) pastry. They must mean fresh rather than frozen. I'd never thought there was a difference between them. I'll stick to fresh from now on

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    Thanks very much for the replies, going to check out rough puff now!!!

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    I've never had a problem with the frozen PP from Makro. Easy to use, and delicious.
    The secret to making good pastry is keeping everything cool. Something that can be difficult over here. That's another good reason for going with the frozen stuff.
    However, making short crust pastry is on my 'to do' list.

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    Thanks Nekron, that rough puff recipe is sooo much easier! If I can't find frozen this'll keep me going!

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    Quote Originally Posted by FatOne View Post
    Thanks Nekron, that rough puff recipe is sooo much easier! If I can't find frozen this'll keep me going!

    Here's how it turns out. (chicken curry pasties)
    You really need an aircon kitchen though, I don't have one and it took several trips to the freezer in between folds to stop it melting..
    2nd time I moved the process to the bedroom!


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    Looks Yummy!!!
    That comment sounds funny while I am in 16 degree c cool in Victoria!

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    a marble or steel/ceramicrolling pin from the freezer\roll on sotless smooth marble or glass chopping board

    millefeuille is not hard if you have coool clean surface just the type of repetitive anal task for puffs who crave oily pastry instead of healthy steamed gyoza mantou salabao etc

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    Necron's got rough puffs in his bedroom

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    Now you know why I'm called FatOne! I love a nice buttery pastry around my sausage rolls and pies.

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    Quote Originally Posted by FatOne View Post
    Looks Yummy!!!
    That comment sounds funny while I am in 16 degree c cool in Victoria!
    What part of Vic ?

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    Wangaratta, north east Vic, very cold at night, at the moment beautiful during the day, beginning of spring - about 17 - 23 degrees c

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    have fond memories of Wangaratta, seemed like nice place during a coffee stop on my monthly trips to Sydney or if I stayed overnight, scrapping the ice off the wind shield in the morning. Over night cold alright!

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    Yeah, even now in spring down to 0-2 degrees. Warms up in summer to an oven. 6 Mths of the year bloody beautiful, cool nights warm days, the other 6 mths either freezing or boiling. But a nice place, I discovered it about 13 yrs ago and stayed. Can't wait to retire and get to LOS now.

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    Thanks for all the tips, tried out making sausage rolls with rough puff recipe last night, came out pretty well. Not sure that it's worth the effort when you can get frozen pastry at the local supermarket but wanted to see how easy it was. Actually tastes better than the frozen variety.

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    ^ Bastard.

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