Flaky, buttery layers wrap around juicy sausages and bake to golden perfection. They’re easy to make, endlessly customizable, and always the first thing to disappear from the platter. Why I Love This ...

these homemade puff pastry sausage rolls are so much better than the basic boxed version. Raw sausage filling is seasoned ...

You can always roll and cut the dough up to several days ahead of baking them if you wrap them well and freeze them; there is no need to defrost them before baking. Use Flaky Butter Pastry for ...

This impressive dish is the perfect centerpiece for your next special occasion dinner. Top Chef winner Buddha Lo created this clever spin on traditional Beef Wellington for Food & Wine. He wraps ...

Wrap in cling film and place in the fridge to rest for 30 minutes. Roll out the dough on a lightly floured work surface to a 30cm/12in circle. Place the butter in the centre and fold the pastry ...

Repeat the same process as above, making sure that the pastry doesn’t stick to the surface when rolling. You have now given the dough two rolls and folds. Wrap the dough in clingfilm and chill ...

Fold the top third of the pastry down and the bottom third up over that to create a block. Turn 90 degrees and roll out to the same size rectangle as before. Fold into a block as before.

Cover dough with plastic wrap and rest for at least one ... and make into 2 piles of 3 (rest for 15 mins). Roll each pile into a long piece of pastry to about 5mm thickness. Using your hands ...