Chilling the dough between each stage of making puff pastry is vital. Raw shortcrust, puff and flaky pastries can be kept wrapped in cling film in the fridge for two or three days before rolling ...
In a large bowl, mix spinach, artichokes, Parmesan, Gruyère, cheddar, garlic, cream ... dough around filling. Using fork, gently crimp edge of dough to help adhere. Repeat with remaining puff ...