Gluten-free flours are a little harder to work ... add extra liquid at this stage but try not to, as it is very easy to make the pastry too wet. It is fine to have some liquid left over.

chilling it for 30 minutes or so helps relax the gluten and set the fat, making the dough manageable and less likely to shrink. Chilling the dough between each stage of making puff pastry is vital.