I finally undertook the challenge of creating my own puff pastry rather than use the packaged kind. The process went well and the dough looked delightful. However, when I actually *used* it to make a chicken en croute dish, the butter in the pastry melted and poured like Niagra Falls into the bottom of the oven. The house filled with smoke and it was weeks before the oven was clean enough to cook without smoking us out of house and home.
I sealed the package well, and followed the exact instructions. The butter just seeped out of every pore. What did I do wrong? I would love to try again, but my husband wants assurace that there won't be a three-alarm this time. Please help!