1. Types of Pastry

2. Objectives of this slideshow:
To learn about the 4 main different types of pastry used in school.
To understand the functions of flour, fat and water in pastry making.
To learn which pastry is best suited for specific recipes.

3. Types of Pastry
There are four main types of pastry that we use in school:
Shortcrust
Rough Puff
Choux pastry
Filo pastry

4. Types of Pastry (2)
This is what they look like when they have been cooked:

5. Other Pastries:
Other pastries that are used to make food products include:
Pate Sucree Pastry
Suet Pastry
Chocolate Pastry
Hot Watercrust
Strudel Dough

6. Functions of Pastry Ingredients:
Function of Flour: Soft, plain flour is used for shortcrust pastry to give it a short crumb. Strong plain flour is used in choux and Flaky or rough puff pastry as it contains more Gluten – this is needed to make the dough and give the pastry elasticity. Function of fat: Fat shortens the mixture in shortcrust. It traps air between the layers in flaky Pastry. It adds colour and flavour.

7. Functions of Pastry Ingredients:
Function of Water: The use of boiling water in choux pastry gelatinises the starch causing the dough to thicken. The water binds the ingredients together. It develops the gluten in flaky and choux pastry.
Pastry Proportions:
Pastry
Ratio
Fat
Flour
Water
Special Points
Shortcrust
1:2
100g
200g
8 teaspoons
All yellow fat / all white fat /combination e.g. ½ butter, ½ lard
Rough Puff
3:4
150g
7 tablespoons
+ 2 teaspoons lemon juice
Suet crust
7- 8 tablespoons
Grated suet or vegetarian suet
Choux
2:3
50g
75g
8 – 9 tablespoons
Boiled fat & water, beaten egg
Hot Water
3:8
5 tablespoons
Boiled fat and water

8. Baking Blind: When making tarts, quiches and flans you
often bake the pastry ‘blind’.
This is when you line the raw
pastry with greaseproof paper
and baking beans to prevent
the pastry from rising. After
15 minutes you remove the paper and beans
and cook the pastry case for 5 – 10 minutes
more until it is golden brown.

9. Shortcrust Pastry Practical:
Next week you are making 3 pastry dishes Quiche, a shortcrust pastry dish, Vol au vents using ready made puff pastry and palmiers using the left over pastry from the vol au vents. Use the recipes on to help you organise yourself for these 3 dishes.