If you're making puff pastry at home, Kirk recommends popping it in the fridge in between turns to give your butter a chance ...

This steam, trapped between the sheets, expands and "pushes ... So grab your rolling pin, chill the butter and get ready to get your puff pastry nice and crispy and puffy. 1.

Each time you do this, the butter chunks are flattened out into larger sheets and layered on top of each other. In proper puff pastry this is done in a regimented fashion, with end to end even layers.

Yes, it's easier to buy puff pastry, but where's the fun in ... cling film and refrigerate for 30 minutes. Place the butter between two sheets of baking paper and tap with a rolling pin to form ...

I usually make these turnovers with homemade rough-puff pastry (also called blitz pastry) because it tastes better, but I won't blame you if you use commercial puff pastry. It's worth seeking out ...