How to Cook with Pastry
Whether you’re baking a simple snack or a spooky showstopper, a good pastry base makes all the difference. Here are a few of our top tips for making the most of your pastry – whichever kind you fancy.
Stop it sticking – If you’re planning an elaborate cut pastry design for the top of a devilishly deep cherry pie or you’re hoping to roll your pastry extra thin to use as bandages for mummified sausages, a little sprinkling of flour on your cutting board and rolling pin can really help.
Hit the right temperature – Pastry straight from the fridge can be a little tricky to work with. If you notice it cracking, let it sit for a few minutes to let it come up to room temperature and try again.
Keep it quick – For the tastiest, flakiest pastry, you want to avoid overworking it or leaving it out on the counter for too long. To stop your pastry from drying out or growing tough from overhandling, be sure to plan ahead and make sure you have all the equipment you need ready to go.