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© FAB and AHDB 2011 Types of pastry
© FAB and AHDB 2011 Filo pastry This is made with high gluten content flour by hands gently rolling, stretching or pressing the dough into very thin sheets. It is a thin and fragile pastry that dries out quickly. Examples: samosas, baklava, borek and spring rolls
© FAB and AHDB 2011 Short crust pastry Fat is rubbed into the flour using fingertips or a food processor before adding liquid. The pastry is rested and chilled before being used. Examples: savoury and sweet pies, tarts and flan
© FAB and AHDB 2011 Choux pastry Fat is boiled with a water mix before flour is quickly added. This mixture is then beaten and eggs are slowly added. The mixture is piped onto a baking tray. After being baked the pastry is pierced to release the steam. Examples: Cream buns, éclairs and profiteroles.
© FAB and AHDB 2011 Hot water crust pastry Plain flour, salt, egg yolk and lard melted with hot water. The pastry can be used to line deep tins of moulded over containers while still warm. Examples: Pork pie and other meat pies.
© FAB and AHDB 2011 Rough puff or flaky pastry The pastry is baked at a high temperature initially and then finished being baked at a slightly cooler temperature. Examples: sausage rolls, savoury pie crusts and tarts.
© FAB and AHDB 2011 Suet crust pastry This pastry is made with self-raising flour, shredded suet and sometimes white breadcrumbs. Suet crust pastry should have a light spongy texture. Examples: steak and kidney pudding, spotted dick pudding and treacle pudding.
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