Two different batches of Flaky Puff Pastry were used. Without naming and shaming brands, the first batch made with pastry which rhymes with 'Siegmunds' were flat. Whilst tasting nice, they were flat and didn't really rise. I would not call it Puff Pastry at all.
Imagine my surprise with my second batch made with the brand that rhymes with 'Spams' As if to compensate for the lack of puff with the first batch, these huffed and puffed and did the total opposite!
To Puff or Not To Puff? That is the question
ps I would have included a photo of Flat Feta Failures, but whilst they looked like failures they tasted A-OK and were eaten. No photographic evidence remained.