This pastry is great for savoury tarts! We use it in our Roast beef and rhubarb chutney pies or search Cookidoo® for more recipe inspiration.

To test for proofing: place a small ball of dough in a glass of water and when it rises to the top the dough has finished proofing.

Pastry can be made 2-3 days in advance and stored in the refrigerator.

To make your own vegetable stock paste and puff pastry, see Cookidoo® for recipes.