Allotment Foods

Pastry Making - How to Make Pastry

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A series of guides to making pastry.

Basic Guide to Making Pastry -Does what is says on the tin! A straightforward guide to the basics of making pastry.

Making Filo Pastry - A paper-thin translucent pastry used in Greek, Eastern European and Middle Eastern recipes

Making Cheese Pastry - Used for cheese biscuits and straws, savoury tarts, pies, flans and turnovers

Making Choux Pastry - A light and airy pastry used for éclairs, cream buns, cheese puffs etc

Making Flaky Pastry - A delicious and rich pastry used for sweet and savoury pies, eg sausage rolls and cream slices.

Making Fleur Pastry - Usually used for sweet flans such as peach and apricot

Making Hot Water Pastry - Similar in texture to short-crust pastry used for pork pies, game pies and other pies needing a hand-raised pastry.

Making Potato Pastry - An easy to make pastry that is used for savoury vegetable, meat and fish pies

Making Puff Pastry - Even harder than flaky pastry and does require a lot of patience! Ideal for vol-au-vent cases and sweet or savoury pie crusts.

Making Rough Puff Pastry - Uses include sweet and savoury pies, patties, turnovers and as an alternative pastry for sausage rolls

Making Short Crust Pastry - Use for sweet and savoury flans, pies, tarts and tartlets, pasties, quiches and turnovers etc.

Making Suet Pastry - A good, old fashioned British pastry used for steamed and boiled sweet and savoury puddings, roly-poly puddings and dumplings.