Cheese and Onion Slices

Remember when I made rough puff pastry a million years ago and promised that I'd make a post about fillings?

This is that post, and I can only apologise.

The Essence of Rough Puff Pastry

This post is going to be a bit more of a tutorial, rather than an 'essence'. The ratio is dead simple, but in this case, it's the method that's the tricky part. I've got lots of lovely pictures of my technique and the appetising results, so it shouldn't be too boring.