Well my rough puff pastry Ive always used from England is always flaky and quick whipped it up today for cornish pasties
8ounces SR flour
5ounces lard
4ounces cold water
pinch salt
cut in lard and mix in water you may use all maybe not you can cut 6 rounds out I sometimes get 8 or pastry for 12 tarts a good pie and left overs but you never have scraps
cook in a hot oven 400 or 450