I remember the first time my mam was in a hurry and used frozen puff-pastry sheets making a couple of apple tarts, instead of the normal home-made shortcrust. She was absolutely gutted afterwards since myself and my brothers absolutely horsed them down, proclaiming that they were the best pies she'd ever made, and to please use that pastry from now on.that is why you can buy ready-to-use puff-pastry sheets - I use them for pies and several ... Wellington dishes (salmon filet, beef tenderloin, lamb loin) all the time, I doubt I could make them any better myself - so just save yourself the hassle and use those pastry sheets, just pay attention that they are made with butter.
In fact, the best steak and kidney pie I've ever had was one I made myself with puff pastry sheets, back when you could find kidneys over in the shops here in the States. Dredged the chunks in some seasoned flour, browned them off in a pan with some onions, deglazed the pan with a little bit of red wine, add beef stock (coughOXOcough), and some Worcester sauce, thicken, pour into a puff pastry shell, bingo bongo. (It probably wasn't as good as I remember, but it was the only S&K pie I'd had in about a decade, and I haven't had one since.)