Whether you enjoy a short, buttery crumb or light flakes, or can’t decide between savoury and sweet, we’ve got you covered
Perfect the art of making pastry and creative sweet and savoury fillings.
TIPS FOR PERFECT PASTRY
1. Try to keep your ingredients and hands as cool as possible – if the fat gets too soft, the pastry will be greasy. 2. Butter is better! Margarine has a lower melting point than butter and can result in a tough and oily pastry. 3. It is better for any liquid to be added gradually to avoid making the pastry too wet. The consistency should be soft and pliable, but not sticky. 4. Handle the dough as lightly and quickly as possible. This helps to keep the pastry cool and prevents the gluten from over-developing. 5. Allow your pastry to rest for as long as possible between making and rolling it, as well as before baking, in order for the gluten to relax. This will help to prevent the pastry from shrinking and from becoming chewy or tough. 6. Pastry freezes very well so make it in advance – just wrap it well in clingfilm or place it in a sealable freezer bag. Thaw the pastry and bring it up to room temperature before rolling it.