For most of these recipes, we’ve used a French-style all-butter puff pastry (Carême) that’s ready-rolled in 375g 27cm x 36cm sheets. Find it in the freezer section of independent supermarkets and greengrocers.
If you can’t get a single 375g-sheet of puff pastry, you can simply place 2 sheets of regular thawed puff pastry together, so they overlap by 4cm. Using a rolling pin, roll the sheets together to secure, then trim any excess pastry from the edges.
To make 1 large Pot-roasted Chicken and Tarragon Pie ( see recipe, p125), simply use a 24cm round (1.25L-capacity) pie dish, assembling and baking the pie following the recipe instructions.