In the spirit of cooking posts that has been happening, one for the puff pastry i made a couple of weekend back. So delicious, and worth the relatively minimal effort required.
Just any puffy pastry recipe will do, but a bit of googling gave me these pointers:
The trick is to make the butter think it is one with the pastry, while not letting it melt into the pastry. This means keep things cold. Chill between rollings.
Two, cook in a hot oven (heated up). And cook from chilled. This probably applies to store bought pastry too. The recipe I used had 250g of butter in it and made enough for 4 rhubarb and apple pastys, and a bacon and egg pie two days later. Prehaps 200g of butter woulld have been ample.
Give it a go, you won't be disappointed!