I am currently preparing a Beef Wellington for eating later.
I have just tried to roll out some 'pre-made' Normandy All butter pastry. This was taken from the fridge about 1 minute prior. The ambient temperature in the room is probably around 27 degrees celcius.
All was going well and the pastry was looking fine, I started to roll it to make it slightly thinner and then the pastry 'stickier' and started to stick to the rolling pin. It all went wrong basically!
Can someone advise how I correct this??
I have put the pastry back into the fridge. I have plain flour and self raising flour available.