Little question about puff pastry

[LeBFG]

OK OK I know I'm meant to buy puff - but I can't as I live overseas.

I tried making ruff puff today for sauage rolls (Paul Hollywood recipe) and there were lots of nice pastry layers but the pastry had a bite to it. It tasted drier than I expected. Is this to be expected with ruff puff?

I've attached a photo (am into keeping a photo diary at the moment [sad buggar icon]).

this recipe is good for a quick one

The recipe is very similar. Hollywood's includes lemon juice and a tad less butter that's all....

I fear it may just be a feature of ruff puff. The real stuff has butter right to the edges and probably moistens the pastry more. Dunno. Back to the drawing board.