SOLVING PROBLEMS

The n Your pastry pastry is may sticking have to become the rolling warm. pin ust the ro } « Ü th flour to he «

«reve t the «astrÞ vro st V } to t.

v the «astrÞ Vo t ues to st V ] Vh vor 10 mins, then try again.

The pastry shrank during baking

n If you don’t chill your pastry for long enough, the butter will start to melt `ur } La } Levore the «astrÞ has t e to set] Vaus } shr a}e. h the pastry for at least 30 mins before La }. If you trim the pastry so it's aLove the r ] t Üo ½t atter v t shr s.

The cooked pastry case cracked n Pastry that is rolled out too much LeVo es overÜor e` a ` too e ast V.

Ƃs a resu t] t Va s«r } LaV `ur }

La } or tt e VraV s vor . et the pastry to a pliable texture before you start rolling, then do lots of gentle rolls and turns as opposed to a few forceful o es. * u} a Þ s a VraV s Ü th a tt e leftover pastry.

The eggs look scrambled

n The quiche has over-La e` a ` the e}}s have s« t. ee« VheV } the quiche after 30 mins, until the middle has just a slight wobble. It will continue to Voo out ov the ove Üh e st hot

a ` Ü wr u«.