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Repeat with the second block of pastry.
Press each block of pastry into a square and wrap in clingfilm.
Let the pastry rest in the fridge for at least 30 minutes. 2 On a lightly floured surface, roll each block of pastry out into a rectangle roughly 30 x 20cm.
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You can buy a block of puff pastry from the supermarket for a quid, melt some sugar and make the world's easiest tarte tatin.
Those palaces of pastry!
He loved the pastry part of his cooking course; he found "the physicality of pastry" soothing.
Trim any overhang of pastry.
Egg wash each piece of pastry.
Using one piece of pastry place it on top of another piece of pastry to form a double case.
Repeat with the other pieces of pastry.
4. Pierre Hermé is the couturier of pastry.
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