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Thread: Jus-Roll / Saxby

  1. #9
    lottie dolly's Avatar
    lottie dolly is offline Gardening Guru
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    Feb 2008
    north leicester


    i don't find hot hands really make any difference,what can be a problem,is to much handling when dealing with ordenary pastry,but as hilary b says,it does not affect rough puff,i use this to make sausage rolls,my OH will not eat shop ones,and then i get requests from the family for the currant pastry,roll out put a layer of dried fruit on 1 half,sprinkle with spices,drizzle over treacle,flip over the other half,prick over,and cook on a baking tray,another favourite used to be with corned beef,onion and potatoe,i used to make this for sale at our museum of technology a few years ago,it went down a bomb,as i took it straight from the oven,

  2. #10
    Jay Bee's Avatar
    Jay Bee is offline Seedling
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    Jun 2008


    Michel Roux has just shown how to make puff pastry on Saturday Kitchen 18.10.08. Hopefully should be available on iplayer later for the next week - his slot was about half way in.

    I don't think I have ever attempted to make puff pastry before but having seen this, this morning I am tempted to have a bash (my limit to date has only been shortcrust).


  3. #11
    zazen999 is offline Funky Cold Ribena
    Join Date
    Jun 2007


    I used to make my own pastry, but since my elbow incident it is hard work, and I find that I always have left over butter and stuff that never gets used [I don't use butter for day to day food] and I can get enough from one packet of frozen to last about a month - for all our pastry needs. I chop it into 4 when I by it and defrost it as needed. Some things are just easier to buy!

    I did used to make puff pastry as well as shortcrust, but these days - how much butter??? I was quite lucky because my aunt taught me how to do loads of stuff when I was little, knit, crochet, change a washer, change a tyre, make bread, cakes, pastry etc.

  4. #12
    Jeanstanhopes is offline Germinator
    Join Date
    Dec 2010


    I know an age has passed since this post but I too find that Jus-Rol is not as good as Saxby despite the fact that Jus-Rol say they use the same recipe. I find that Jus-Rol performs better if I add a little sprinkle of flour but still not as good as Saxby.

  5. #13
    SarzWix is offline Gardening Gnomette
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    Jul 2006
    Near Skipton
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    I agree. Although I find the puff pastry not much changed, the shortcrust is bloomin' horrible - it's a sort of grey colour and the texture is not good. I wonder if they've changed the sort of fat they use? Then it could still be the same 'recipe', but the outcome would be different.

  6. #14
    northepaul's Avatar
    northepaul is offline Early Fruiter
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    Nov 2009


    I have found that since I started making bread by hand, my pastry has improved dramatically...perhaps its knowing how the pastry should feel.....??

    Back to the main subject, I dont use premade pastry cos my DD has a dairy allergy.
    Last edited by northepaul; 11-12-2010 at 07:18 PM. Reason: forgot something

  7. #15
    Jardiniere's Avatar
    Jardiniere is offline Cropper
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    Feb 2007
    Lot Valley France
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    I make gorgeous shortcrust but cant make puff pastry at all... and NICOS ... you can buy puff pastry here ....carrefour even have an own brand one .....its OK dont you like it?

  8. #16
    Nicos's Avatar
    Nicos is online now 'Allo 'Allo !
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    Dec 2005
    Normandy (61) France


    Carrefour sell it??...whohooo...I'll be trying it out then!!..thanks

    I used to buy Saxby...nice and light and fine...the Just- rol is hard and dry...absolutely not the same recipe.

    I tried making puff pastry on a few occasions and decided mine was rubbish- esp after all the folding and rolling and effort put in to it!
    Now short pastry on the other hand...
    "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

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