Australian Meat Pies: What is this blasphemy?

After having feasted on these little orgasmic delights for three weeks, I have decided I'm going to learn how to make Australian meat pies. By myself. From scratch.

So the first place I turn is my friend Google.

And what do I find?

Every single recipe include something like this:

• 4 sheets frozen puff pastry, thawed
  

I refuse to believe that the flaky, transcendent Beef and Red wine Pie I sampled at the Dish Café in Parkes was made from frozen, pre-prepared dough. That's for those plastic-wrapped abominations you find in the hot case at a Caltex and eat at your peril!

Bah. So I've found a good recipe for homemade puff pastry. Never mind that it only takes thirty-six hours to prepare (allowing, of course, for refrigeration time) and looks about as simple as a coronary bypass procedure, I want the real thing. YouTube is full of videos showing how it's done, and it doesn't really look that complicated. This one is a delight to watch, but for some odd reason I had a really difficult time keeping my eye on the dough...

So there, Pepperidge Farm. Take your frozen pastry and feed it to the Todal.

I shall return and report.