Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 33

There are two ways of making a savoury puff pastry crust. I sometimes take a quiet afternoon to blend flour and butter and roll, fold, chill, roll and roll again. With Radio 4 on in the background, making puff or rough puff pastry is as much therapy as cooking. I use the ready-made stuff from the freezer, too. It’s a cop out, a cheat, but really, who cares? The brands made with butter have a good flavour, are crisp and light and often, helpfully, come ready rolled into sheets. It means I can have a pie such as tonight’s chicken and leek without making my own pastry.