Puff pastry is it really possible to make your own?

I heard chef's on TV the other day saying something like "I'm using this bought in pastry as it comes from the experts who only make pastry".. and then said something like "its better to leave it to the experts"..

I'm not anywhere near a good baker and my only claim to pastry 'fame' is I can make it using olive oil that doesn't seem to give my other half heartburn (which all shop bought pastry does)

But puff pastry is an art isn't it?.. you have to know how thin, how far, how much butter, how long to roll it etc?.....or is it much simpler than it appears?

The reason I'm asking is I want to make Spanakopitta's (thats a Greek/Cypriot sort of samosa with feta cheese and spinach filling) and there is a recipe on here "Spinach and Feta cheese envelopes" that shows puff pastry and another link to how to make your own "puff pastry"

Steve

Hello Steven

I agree with you. I used the ready made one, but have given the recipe for making at home for where it is not available. On the rare occasions that i have made it, it is not as good as ready made one!I usually make these kind of parcels with any Indian stuffing, but tried the spinach and feta cheese ones, because I love them so much. They tasted pretty good. I did not know their Greek name, Spanakopitta's. I will add it to the recipe, which incidentally open to improvements.

Mamta

I'm in the middle of making some sort of following your recipe.. sort of changing/adding to it...

I've had them in a few different places and each time they are different, a bit like us all making cheese and onion pie to our own recipe/way etc... (some are made like a large pie then sliced, some in samosa shapes, some in square folded shapes and some like sausage rolls....but all are lovely...

Steve