Farewell to Waitrose’s “All Butter” Puff Pastry
As a passionate home cook and a lover of all things pastry, I find myself at a crossroads. The discontinuation of Waitrose’s “All Butter” ruff puff pastry has left a buttery void in my kitchen. This product was not just an ingredient; it was a cornerstone of many of my favorite recipes, particularly for those delightful vegetarian sausage rolls and slices.
The Magic of Traditional Puff Pastry
Before diving into the alternatives, let’s appreciate the art of making puff pastry. This culinary marvel, with its flaky layers and buttery richness, is a testament to the power of simplicity: butter, flour, and water. However, its creation is anything but simple. The process involves meticulous rolling, folding, and chilling – a time-consuming affair that tests the patience and skill of any baker. This intricate process is why many of us opt to buy puff pastry, rather than make it from scratch.
The Quest for the Perfect Store-Bought Puff Pastry
In my quest to find a suitable replacement for my beloved Waitrose pastry, I considered Just Roll’s version. However, a quick glance at the ingredients list left me disheartened. Wheat flour, water, various fats and oils, including palm and rapeseed, alcohol, salt, lemon juice, and yeast. This strays far from the traditional trio of ingredients. The presence of palm oil and the lack of real butter were particularly disappointing.
Enter Ocado’s Picard puff pastry. With a promising list of ingredients – WHEAT flour (GLUTEN), butter (MILK) 33%, water, salt – it seemed like a beacon of hope. But there’s a catch: it’s round. This might not seem like a big deal, but when most of your pastry applications are square, it’s a significant inconvenience.
Adapting to Change: The Round Pastry Challenge
This dilemma has forced me to think outside the box (or in this case, the circle). While the round shape of the Picard pastry is initially challenging for recipes like vegetarian sausage rolls and slices, it’s also an opportunity for creativity. Perhaps it’s time to experiment with new shapes and presentations. After all, the essence of cooking is adaptation and innovation.
The Bigger Picture: Ingredients Matter
This experience has also been a reminder of the importance of ingredients in cooking. The shift from the simple, wholesome ingredients of Waitrose’s ruff puff pastry to the more complex and less natural components in other brands highlights a broader issue in the food industry. As consumers, we need to be vigilant about what goes into our food, especially when it comes to products that are traditionally simple and natural.
Conclusion: A Nostalgic Farewell and a Hopeful Look Forward
So, as I bid a nostalgic farewell to Waitrose’s “All Butter” ruff puff pastry, I also look forward to the culinary adventures ahead. The search for the perfect store-bought puff pastry continues, but in the meantime, I embrace the challenge of working with what’s available. After all, cooking is about making the best out of what we have, and sometimes, that leads to the most delicious surprises.
