This rough puff is an easier version of the full puff ... When you use the pastry for a pie, cut one-third off for the lid. Roll the larger piece out to about 3mm thick and transfer to your ...

7. Fold one corner of the pastry square to the centre on top of the egg; repeat this on all four of the corners. 8. Brush oil on top of each parcel. Repeat till you have prepared all four pastry ...