and my tip with the refrigerated pastry is to not let it get too warm...it handles really nicely straight out of the fridge, but if you take too long getting it home from the shop it seems to melt and become sticky...

Oh, and I use puff-pastry for sausage rolls, and a homemade recipe of pork and beef mince, breadcrumbs, egg, tomato sauce, chopped onions and some grated carrot if I am feeling 'healthy'...unfortunately, they take 10 times as long to make them as they do to eat them...and most of mine get eaten straight from cooling rack...