This rough puff paste is very suitable for small sausage rolls.

Have quantity required of rough puff pastry.

Cover with a good, rough puff paste, and bake till the paste is ready, about an hour.

Fill nearly up with gravy or diluted "Extract," and cover with rough puff paste (page 75).

Instead I pit Good Food magazine's ultimate quiche, with its rich shortcrust, against the Guardian's very own Dan Lepard, and his rough puff.

Fill nearly up with well-seasoned stock, "Extract," gravy, or water, cover with rough puff paste, and bake for an hour or longer, according to size.

Rough puff pastry is so easy to make and results in a buttery, flaky topping, perfect for this pie.