1. Home Economics Secondary 3 Making of pastry

2. Types of pastry Shortcrust Pastry Rough Puff Pastry Puff Pastry Short pastry rough-puff pastry suet pastry flaky pastry hot water crust pastry choux pastry

3. Ingredients A mixture of flour, water or milk, a fat and sometimes a beaten egg.

4. Steps of making pastry 1. Sift the flour and salt in a large bowl. Sift the flour and salt in a large bowl. 2. Add the butter to the bowl 3. Add the ice water to the bowl and stir gently with a fork. 4. Turn the dough out onto a floured work surface 5. Smear the dough until all the dough has been smeared at least once. 6. Gather the dough into a ball, and chill the dough in the 20 minutes. 7. Roll it out into a rectangular shape with the long sides running horizontally 8. Fold the top third of the rectangle down over the dough 9. Fold the bottom third of the rectangle up over the dough so the edges of the folded dough touch. 10. Fold the left edge of the dough over to meet the right edge, and pinch the seam. 11. Wrap the dough tightly in plastic wrap, and chill the dough in the freezer for 20 minutes. 12. Repeat steps 8 through 13.

5. Dishes using pastry particularly good to rustle up on a cold meat dishes

6. Personal details and feedback