Pies - who makes own pastry and who cheats?

[Mimi1977]

Just wondered, now the weather has turned I'm craving real comfort food and just wondered how many of you buy pastry and how many make it? Is there much of a difference?

I used to buy all my pastry, but am trying to cut down on food bills. Not that I bought it that often, but it is very expensive - esp the ready rolled stuff!

I now make it in a food processor, sometimes I make a few batches at once and freeze them.

Shortcrust - I make my own. With raynauds it is very easy

I make my own shortcrust as it's so easy, and have occasionally made my own flaky pastry - but if a recipe calls for puff pastry I buy it.

make my own. Bought is never as good and you don't know who dropped it on the floor etc

I make my own, exept when I specifically need puff pastry. I have tried to make Puff pastry a few times, it tastes nice but does not really "puff" that much.

It takes me about 5mn to make my own short crust and would take me longer to walk to the corner shop to buy some.

Shortcrust is easy, and so much easier than de-frosting bought stuff. When making a Tarte Tatin, you almost have time to make it from scratch whilst the apples are caramelising.

I have made flaky on a couple of occasions, (the first was superb) but the weather and the butter, were too warm on the last occasion and so it didn't flake. Tastier than bought.

Puff, don't puff around, just buy it........life's too short!

I mostly make my own but will buy it occasionally.

But just how do Greggs get their sausage roll pastry so lovely and flaky?

make my own shortcrust buy filo and puff.

ditto ptpog

Make my own shortcrust pastry - don't think shop bought stuff tastes very nice and it only takes a couple of minutes to knock up my own.

Would probably buy puff or filo if I wanted them but haven't actually done so for many years.

What is "flaky pastry" is it what I would call "pate brisee fine" with egg instead of water and a little sugar? If so I do my own as well.

Flaky pasrty is when the butter is in lumps, the pastry has been folded and rolled, folded and rolled so that it flakes when cooked - mille-feuille?

Puff, the butter was one bug lump before being rolled out - is that right?

Pate brisee fine is rich shortcrust, i think.

Bug lump? I hope not!

Shortcrust, I always make.

Puff pastry, I always buy

Flaky pastry - I freeze the butter and then grate it into the flour

For sausage rolls I use this flaky pastry recipe from Delia. Needs time but the actual preparation is quick and easy. It wouldn't work for millefeuilles which need the classic recipe.
I would only ever purchase filo pastry and would make shortcrust pastry using a magimix as I don't have cool hands!

Both at different times.

I generally buy both shortcrust and flaky pastry.

Thanks Meltedmarsbars,I will need to try flaky pastry as well then! I had never heard of it.

I think you are probably right about rich shortcrust = pate brisee fine.

i dont make pies