HOW TO ROLL OUT PASTRY

TO BEGIN, make sure the pastry is the right consistency to roll. It needs to be pliable but also firm enough not to ‘squidge’ down as soon as the rolling pin is pressed onto it. If the pastry is too soft it will stick to the rolling pin and the work surface, so chill it sufficiently first. Pastry that has been in the fridge too long will be solid and will crack when you try to roll it, so leave out of the fridge until it has started to soften. 1 First ‘ridge’ the pastry disc: hold the rolling pin in both hands loosely and tap it lightly over the entire surface of the pastry a few times (as shown). Turn the pastry 45 degrees and ridge again. Repeat until the circle has at least doubled in size. Don’t turn the pastry over; it is unnecessary and can result in overworking. 2 Once the circle has at least doubled in size, start to roll it. Use 3 short, sharp strokes of the rolling pin, rather than one long roll. Turn the pastry 45 degrees after every few rolls. 3 When the pastry is rolled to the required thickness (usually about

3mm (¹/8 in), the pastry should be an even thickness and circular in shape with no excessive cracking at the edges.

A note on ridging

Ridging is much gentler on the pastry than rolling, so continue to ridge as long as possible before starting to roll. If the pastry starts to crack a little at the edges, stop ridging and seal the crack with your fingertips.

A note on rolling

Keep a loose grip on the rolling pin and avoid applying too much pressure when the rolling pin comes into contact with the pastry; you just need a light pressure to encourage the pastry gently to expand, not stretch. Also be aware that your dominant hand may push down a little more firmly than your other hand; even pressure is important for the end result.