PASTRY 101
Scared of pastry? Here are our tips for getting it right
Butter should always be ice cold. You can even freeze it and grate it just before using.
If possible, work on a cold surface. This will prevent the butter from melting as you work with it, which means your pastry will rise.
Don’t add all the water at once, rather add it gradually until the mixture comes together and holds its shape.
Always chill pastry before you use it so that steam will
be released when it goes into the oven, forming those layers you’re after.
Roll out pastry between two sheets of baking paper. You’ll use less flour and it won’t stick as much. It’s also easier to clean.
Rough puff pastry can be frozen for 1–2 months; simply wrap tightly in clingwrap. Shortcrust pastry freezes better when rolled or shaped. If you don’t have a rolling pin, use a wine bottle.