editor's note: Bumping this query to a new thread.
Date originally Posted: Aug 16, 04 - 12:16 AM
The one thing miss having from QLD supermarts are the PAMPAS puff pastry, sold in sheets in a box of 8 or so. We get them here in a block and have to defrost and roll it out. We have butter puff pastry sold in sheets and wonder if they are the same as the normal puff pastry? Can anyone help?
J. Michael, I just noticed this question about puff pastry buried in the "Hello from Singapore" thread....
The puff pastry we buy is sold in frozen blocks - but the blocks are sheets that can be separated. It has been ages since we have used it (I don't know why, we love puff pastry!)
Take a look at the recipe for "Chicken breast in phyllo pastry" from Le Select Bistro - a very happy restaurant in Toronto - we often go there for anniversary lunches
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Doing a little searching, I see there's something called "Pampas Butter Puff Pastry". But I don't know if that's the kind of Pampas pastry you were getting, nor if your "butter puff pastry" is the same as the "Pampas butter puff pastry".
That's something I've always wanted to try, but somehow never have. One of the reasons I've hesitated is that on the cooking shows, it looks like the frozen pieces are larger than I would want to deal with. Sounds like you had nice handy smallish pieces before.
llizard, thank you so much for that, as I realized later on how to "start a new thread" heheh... duhhh...as my kids would say..
The Pampas Puff Pastry we got in QLD are sold in a box of 8 sheets and you can use as you need and are about 12" square. Then when there was an offer for a plastic box that'll store unused sheets in the freezer neatly and convenient too, I bought one by mail order and never regretted.
These sheets are easy enough to handle and we made mini quiches, sausage rolls (from frozen and fresh ones sausage), currry puffs, sardine puffs and they came out quite nicely. For the mini quiches, we cut 7cm circles or divided the sheet into equal squarish sections as far as possible, and placed them in a 6-hole muffin tray put the filling in the centre and wow! tasted good. For the others, joined the corners together to get triangles and egg-washed the tops. By cutting them into equal sections, no unwanted off-cuts of pastry.
Alas, when we came home, we could not get them in sheets (even in the big stores) and had them in blocks, which had to be thawed in the fridge for 2 hours and then rolled out, and another 15 minute wait and then it could be used.
Was wondering if the butter puff (which we get here in sheets of 8 in a box)and puff pastry sheets are the same in taste. Guess will have to try it out. Yes, very much prefer the box of frozen separate sheets as against the frozen blocks, anytime!
Hope the explanation is clear enough.
Thanks and will peak into the noted website. By the way, will have to wait again, as yes, the ban on imported eggs is extended as the authorities, have found another case of bird flu across the causeway yesterday. There is news that imported "golden" eggs,(just the brand name but many here are really going slow and treating them as "gold" for the price is now $5.00 for 10 eggs) from Australia. I have not seen any of these golden eggs as yet and will be quite nostaligic for our family, as yes, they are really tasty, especially the farm eggs.
Lucky you! I can't seem to find any puffpastry at al that is ready rolled and in sheets. And I'm too lazy to make puff pastry (although I gather that it is not supposed to be that hard to do) We did recently get phyllo though - not made with butter - but then one would not necessarily expect phyllo to be made with butter.J Michael wrote:At last found a store called Carrefour which sells Puff Pastry, ready rolled and in sheets... and quickly bought a pack.. and yes there is a difference in Butter Puff Pastry and the Normal Puff Pastry but have yet to taste the difference...
Of course, we slathered the dough WITH butter to make up for it.