Puff Pastry - Toot Hill School Pastry This is one of the ‘flaked pastries’ characterised by fat and air being trapped between the layers of the pastry dough to give a flimsy, light

Puff Pastry

This is one of the ‘flaked pastries’ characterised by fat and air being trapped between the layers of the pastry dough to give a flimsy, light and crisp finish.

Regarded as the ultimate professional pastry, this type is time-consuming but worth making.

cream horns

savoury pie crusts wrapping for meat and poultry

vol-au-vents

Used for:

Flaky Pastry

Flaky pastry is best made in cool conditions and must be chilled during and after making, to prevent

the fat content from melting out under cooking conditions.

Used for:

A Crust for savoury pies

Sausage rolls

Eccles cakes Jam puffs

Choux Pastry This is an incredibly light speciality pastry.

Eclairs

Profiteroles

Cream buns

Used for:

Choux has a high water content, which is turned into steam during baking and this forces the pastry shell outwards and

gives it volume

Filo pastry must be brushed with oil or melted butter before shaping and cooking to stop it from drying

out.

Filo Pastry Made in very thin sheets and used as a casing for

numerous delicate savoury and sweet dishes

Samosas Baklava

Used for:

Strudel

Spring rolls

It is based on a "half-fat-to-flour" ratio

Short crust Pastry

The most versatile and easily made pastry.

Can be used for savoury or sweet dishes (with the addition of sugar).

Tarts

Pies

Flans

Used for:

It is based on a "half-fat-to-flour" ratio.

Biscuits Pasties

Different types of pastry