Jus-Roll / Saxby

[killjoy]

Not being able to get Saxby puff pastry anywhere I looked them up on the internet and got directed to the Jus Roll site. So I phoned Jus Roll who said that they had incorporated saxby within the one company and that they were using Saxby's recipe.

I am sure there is a difference between Jus-Roll and the Saxby; has anyone else noticed he difference?

[rustylady]

Why not make your own?

[BarleySugar]

I remember making this at school, know the theory, but it was a fiddle. I don't really use it, so I can't comment on the makes, but its one of the few things I would buy rather than make.

[BrideXIII]

Why not make your own?

well , its hands thing, and i can sympathise with anyone who will admit to being rubbish at making pastry.
pastry needs to be kept cool at all stages of making, i have 'hot' hands, i cannot make decent pastry to save my life.
the odd thing is, i don't like pastry, i try making it for others, but i do not like it.
now, is it because i have hot hands that i can't make pastry? or, do i not like pastry because i have hot hands and can't make decent pastry?
or could it be, that because i don't like pastry , I have developed hot hands that can't make pastry?

and yes, it's monday, the bratz are out, and i have wine.....

[Nicos]

My OH is closely related to Saxby's
Tis the only pastry I buy out of choice. Interestingly I was looking for some to bring out to France to freeze- puff pastry is more than wonderful- and perfect for savory/sweet.
Could I find any...???- really frustrated..when I'm next back in the UK will buy and compare- but previously it knocked spots off other makes....sweet/light/savoury and non stodgy....flipping typical..finger crossed eh??

[Alison]

Make my own short crust pastry but puff is too much of a fag and I too resort to the Saxby's type stuff.

[Hilary B]

How about 'rough-puff', which is probably the easiest of such pastry types.
6oz fat to 8oz flour (strong/bread flour is best). A little salt (generous pinch) unless you have definite 'views' against.
Cut the fat into tiny cubes (about a quarter of an inch) and stir into the flour. Add a little water (about 3fl oz to 8oz flour) stir with a knife until mixed.
Roll out, fold into 3 layers, Repeat roll-and-fold 3 times (with 10-20 mins rest in fridge between if poss) then use like any other 'puff' pastry. Warm hands make very little difference, and unless you are doing something REALLY fancy, it works pretty well!

[Headfry]

I have really really cold hands most of the time now, and still struggle to make good pastry.
Also find rubbing in the butter soooo painful

[lottie dolly]

i don't find hot hands really make any difference,what can be a problem,is to much handling when dealing with ordenary pastry,but as hilary b says,it does not affect rough puff,i use this to make sausage rolls,my OH will not eat shop ones,and then i get requests from the family for the currant pastry,roll out put a layer of dried fruit on 1 half,sprinkle with spices,drizzle over treacle,flip over the other half,prick over,and cook on a baking tray,another favourite used to be with corned beef,onion and potatoe,i used to make this for sale at our museum of technology a few years ago,it went down a bomb,as i took it straight from the oven,

[Jay Bee]

Michel Roux has just shown how to make puff pastry on Saturday Kitchen 18.10.08. Hopefully should be available on iplayer later for the next week - his slot was about half way in.

I don't think I have ever attempted to make puff pastry before but having seen this, this morning I am tempted to have a bash (my limit to date has only been shortcrust).

Hth

[zazen999]

I used to make my own pastry, but since my elbow incident it is hard work, and I find that I always have left over butter and stuff that never gets used [I don't use butter for day to day food] and I can get enough from one packet of frozen to last about a month - for all our pastry needs. I chop it into 4 when I by it and defrost it as needed. Some things are just easier to buy!

I did used to make puff pastry as well as shortcrust, but these days - how much butter??? I was quite lucky because my aunt taught me how to do loads of stuff when I was little, knit, crochet, change a washer, change a tyre, make bread, cakes, pastry etc.

[Jeanstanhopes]

I know an age has passed since this post but I too find that Jus-Rol is not as good as Saxby despite the fact that Jus-Rol say they use the same recipe. I find that Jus-Rol performs better if I add a little sprinkle of flour but still not as good as Saxby.

[SarzWix]

I agree. Although I find the puff pastry not much changed, the shortcrust is bloomin' horrible - it's a sort of grey colour and the texture is not good. I wonder if they've changed the sort of fat they use? Then it could still be the same 'recipe', but the outcome would be different.

[northepaul]

I have found that since I started making bread by hand, my pastry has improved dramatically...perhaps its knowing how the pastry should feel.....??

Back to the main subject, I dont use premade pastry cos my DD has a dairy allergy.

[Jardiniere]

I make gorgeous shortcrust but cant make puff pastry at all... and NICOS ... you can buy puff pastry here ....carrefour even have an own brand one .....its OK dont you like it?