1. Short crust pastry Ingredients 200g plain flour 100g fat 2 tablespoons cold water to bind or an egg yolk Equipment Mixing bowl Tablespoon Palette knife Rolling pin Flour dredger Oven temperature 180°C or Gas Mark 5 Method 1) Rub the fat into the flour until the mixture looks like fine crumbs using your finger tips. 2) Add the water and mix with a spoon. 3) Press the mixture together and put onto a lightly floured work top. 4) Roll out using a rolling pin to the required size. 5) Cook for 15-20 minutes. Variations Savoury pastry by adding grated cheese or herbs Sweet pastry by adding sugar Sweet rich pastry by adding sugar and use egg yolk instead of water Examples of use Cooking time may be longer depending on the filling Pasties Tarts Flans e.g. quiches or fruit

2. Choux pastry Ingredients 75g plain flour 50g margarine 2 eggs 125ml water Equipment Saucepan Wooden spoon Piping bag Oven temperature 210°C or Gas Mark 7 Method 1) Turn oven on and grease a baking tray. 2) Put water and margarine in a saucepan. Heat slowly until fat melts and the water boils. 3) As soon as the water is boiling add the flour to the saucepan and beat the mixture over the heat until the mixture comes away from the sides of the pan (this is a panada). 4) Allow the mixture to cool to blood heat. 5) Beat the eggs into the panada one at a time until well mixed. Continue to beat until the mixture is smooth and elastic. 6) Put the mixture into a piping bag and pipe onto the baking tray – or spoon on in equal amounts. 7) Cook for 30-40 minutes until the pastry is golden brown and crisp. Do not open the oven door for the first 20 minutes. Example products Chocolate éclairs and profiteroles Cheese puffs

3. Rough puff pastry Ingredients 225g strong plain flour, sifted with a pinch of salt 110g margarine cut into approximately 16 pieces 110g lard cut into approximately 16 pieces 135ml iced water, less 1 tablespoon 2 teaspoons lemon juice Equipment Mixing bowl Measuring jug Palette knife Oven temperature 200°C or Gas Mark 6 Method 1) Put flour and cubes of fat in a bowl. Add cold water mixed with lemon juice to bind together. Mix with a palette knife. 2) Put lump onto floured work surface. Shape into a rectangle. 3) Fold one third down, the other up to make 3 layers. Squash/seal round edges to trap the air. 4) Make a quarter turn and repeat the process. This should be repeated 3 more times. 5) Leave pastry to ‘relax’ in fridge for 30 minutes. Example products Vol au vent cases Sausage rolls Pie crusts