Pastry is Hard and Tough
Too much water has been added to the flour but not enough fat. It is important to keep the pastry cool during rolling and the oven needs to be hot.
Pastry Hasn't Risen
The fat may have been too warm and has blended with the flour instead of remaining in layers. Make sure you rest the pastry sufficiently between rollings.
Pastry is Soggy in the Middle
This is a result of the pastry being undercooked. Don’t place the pastry on too high a shelf in the oven.