I have another pastry question if anyone has a mo

[lucysmam]

I was planning on making the minced beef wellington from Jamie Oliver's Ministry of Food book. The recipe says I need puff pastry, is that different to the pastry you use for mince pies?

& if it is, would I be ok using the sort of pastry you use for mince pies? As I have made some this afternoon & don't know what else to do with it now I've made it

TiA

If you have not made sweet pastry it will be fine i should think.

You can make mince pies with shortcrust or puff pastry, so that doesn't really help you!

For the beef I would have thought that puff would be much, much nicer.

If you've made it yourself I would guess that you've made shortcrust - rubbed fat into flour until it resembled breadcrumbs, added water until you made a dough?

Puff pastry is much more complicated and involves rolling the pastry several times with layers of butter.

ClausImWorthIt, sounds like it's shortcrust I've made yeah. Would it not be nice in what I've made?

How complicated is puff pastry to make? & could I do it before 7pm tonight?

I made mince pies with puff pastry and think shortcrust is better tbh. If it is made, I would use it for your beef welly no problem.

thank-you NAB3, I will try it in that case & see how it goes

I'd not bother trying to make puff pastry now, to be honest - it is a bit of a faff - and I'm sure it will be lovely with shortcrust. IMO, any pastry is lovely!

if it's a faff then I'll just use what's made & keep fingers crossed it turns out ok. Cheers

How was it?