Thursday, December 29, 2011


I always thought puff pastry was puff pastry but I am beginning to wonder if there is a difference between what we call puff up here in Scotland and what those south of the border call puff...

In the autumn Thomas decided to try to make Beef Wellington for the first time ever. He bought a chunk of beef and a roll of Jus-rol pastry in Tesco. It was a wonderful success. Even Marcel and Léon who are the least meaty of our kids loved it.

Thomas's parents and mine came to dinner a couple of weeks ago. I suggested the Beef Wellington would be a good choice as it had been so easy to make yet tasted as if you were in a restaurant. So I went up to ASDA and bought a chunk of beef and a roll of Bells pastry. The same steps were followed but as he turned the hot beef in the pastry it actually dissolved! It seems to me that the Scottish version of puff pastry is half butter, whereas the non-Scottish one is maybe 20% butter. Do we need our puff pastry to be more stretchy to fit across a traditional steak pie ashet?

In any case, whatever the reason, I'd warn against using Scottish puff on your Beef Wellington!

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