Regardless of whether you’re going sweet or savoury, this easy rough-puff pastry is a good place to start. The layers expand as the butter melts, which makes it light and oh-so airy.
Hot-water pastry is traditionally used for savoury pies as it can shaped by hand – perfect for crafting creative lattice tops. Pro tip: use duck fat for an even more savoury pastry.
Making a quiche or tart? Use a shortcrust pastry: it’s flaky perfection, and doesn’t puff up while cooking.
If making pastry from scratch doesn’t tickle your fancy, we highly recommend keeping a selection of pastry in your freezer. Woolies’ has done all the hard work for you and has a great range phyllo, all butter puff pastry sheets > and ready rolled puff pastry
Like what you see? Discover 27 delicious reasons to have a roll of puff pastry in the freezer here and 11 ways with phyllo pastry here.