I meant the frozen puff pastry dough that I can use to make egg tarts. I tried making puff pastry using shortening instead of butter. Everytime I rolled it out using the roller pin, the shortening oozed out. I tried using the butter but the tarts shells came out very salty. I don't like to use unsalted anchor butter because it's too expensive. I already made tarts but the recipe I used had the tart shells like cookies instead of the flaky ones.