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October 22, 2009


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Thanks for the tutorial Darcie. Your pictures and description of each step is perfect. Easy to understand and makes me want to make these now. And your Savory Tarts look delicious.

Thanks for the tutorial! Beautiful, clear pictures!

Way nifty instructions. I'll be using this pastry to top the chicken pot pies I plan to make with L/O rotissed chicken this week. Cutting out fall leaf shapes and egg glazing before baking for sure. No bottom crust, just creamed chicken & veg goodness in a gratin dish with a crusty top.

I've done the long process book and turn puff pastry with excellent results, but it takes all day!

Just a query, do you count the butter layer or not? Oh, trash the math!

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