Pastrys

• Types of Pastry


  • Shortcrust pastry
  • Wholemeal shortcrust pastry
  • Rich shortcrust pastry
  • Cheese pastry
  • Choux pastry
  • Puff pastry
  • Rough puff pastry
  • Flaky pastry
  • Filo pastry
• Shortcrust pastry


  Half the amount of fat to flour, just add water. Wholemeal flour can be added to increase fibre content.
• Rich shortcrust pastry


  Shortcrust pastry made richer by adding icing sugar and eggs.
• Cheese pastry


  Shortcrust pastry with grated cheese added.
• Choux pastry


  Melt fat in water, add flour and cook, then gradually beat in egg. Spoon or pipe onto tin.
• Flaky, puff and rough puff pastry


  Special rolling and folding techniques are used to introduce air into the pastry. High in fat and very time consuming.
• Filo pastry


  Very thin Greek pastry.
• Uses of shortcrust and wholemeal shortcrust pastry

  • Tarts, pies, quiche, sausage rolls
• Uses of rich shortcrust pastry

  • Mince pies, sweet flans, pies (e.g. lemon meringue pie)
• Uses of cheese pastry


  • Quiche
• Uses of flaky, puff and rough puff pastry

  • Vol-au-vents, sausage rolls
• Uses of filo pastry

  • Spring rolls
• Pastry ingredients


  • Flour: Plain flour only (self-raising flour makes pastry soft)
  • Fat: Butter gives good flavour, margarine is economical, lard makes pastry light and crispy
  • Water: Cold, added a little at a time to make stiff dough
  • Air is the only raising agent used, makes pastry rise
• Guidelines for making pastry

  1. Weigh ingredients accurately, use correct proportions

  2. Keep ingredients and utensils cool

  3. Mix quickly to minimise gluten development

  4. Mix with a knife, avoid overhandling

  5. Knead and roll lightly

  6. Use a cool, floured work surface

  7. Do not stretch

  8. Chill before baking to relax gluten and set fat
• Guidelines for cooking pastry

  1. Pre-heat oven to 425°F/220°C/Gas 7 so starch grains burst and absorb fat

  2. After 10 minutes, reduce heat to 180°C to cook filling

  3. Pastry should be golden brown, light and crispy/flaky
• Characteristics of good pastry

  Crisp, light, flaky texture. Golden brown in colour.
• Baking blind


  1. Mark base of pastry case with fork

  2. Spread greaseproof paper over base and weight down with dried beans
• Pastry is a mixture of flour, fat and water made into a dough
• Richer pastries may contain other ingredients like eggs and sugar
• Pastry can be used for sweet or savoury dishes