A pastry that is rolled, folded and re-rolled several times to create layers of pastry which will rise into thin leaves in the heat of the oven. Heavier than puff pastry, but easier to make, it’s usually used for savoury pies and is often baked with a roasting pan full of water at the bottom of the oven, because the steam helps the pastry to rise evenly and develop a crisp crust.
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