VARIETIES
PASTRY
Satisf ying to make but also great when shop-bought, pastr y comes in many guises…
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1 SHORTCRUST This versatile, buttery pastry has a crumbly, melt-in-the-mouth texture. The key is to use cold ingredients and not handle the dough too much. Use to make our Ultimate cheese & onion pie (p33).
2 PUFF Making this laminated pastry can be a lengthy labour of love, but ready-made puff works just as well: crisp, light and flaky. It’s brilliant for topping pies. For a spring supper, fill pot pies with roasted squash, spinach and feta.
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3 CHOUX The high water content causes this dough to steam and puff up as it bakes so, once cooked, it is crisp on the outside and fluffy inside. Use for our mini Easter egg buns (p51), or try making savoury choux buns with a rich cheese and herb filling.
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4 FILO This paper-thin pastry is traditionally used in Greek and Middle Eastern cuisine. Stop it drying out as you use it by placing sheets between damp tea towels, and layer up with a light brush of butter. Scrunch and use to top a fish pie.
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A short-cut version of traditional puff pastry, rough puff is easier and quicker to make (see below). It can be used in the same way as classic puff, and tastes just as good in traditional sausage rolls.
HOW TO M AKE RO U GH PUF F Sift 225g plain flour into a large bowl. Stir in a pinch of salt and 175g cold cubed butter. Using a round-ended knife, work the mixture together until the butter is coated with flour (do not rub it in). Gradually add up to 100ml ice-cold water and mix together using the knife, then use your hands to bring the dough together, being careful not to overwork it. Shape into a disc, wrap in clingfilm and chill in the fridge for 20 mins. Roll the chilled pastry out on a lightly floured surface to a rectangle about 30 x 10cm. With the short edge towards you, fold the bottom third up to the middle and fold the top third back over that. Wrap in clingfilm and chill for 15 mins. Repeat the roll, fold and chill twice. When it’s ready, the pastry should not look streaky. Chill it for 20 mins before using. 20
Find lots of recipes using all varieties of pastry at tesco.com/realfood
PREP The secret to successful pastry relies on accurate ratios. Weigh everything very carefully and don’t be tempted to experiment by adding ingredients.
S TORE Most pastry will keep in the fridge for up to three days, or freeze for up to two months for use later.
WORDS CAROLINE MORRISH RECIPE HEATHER WHINNEY PHOTOGRAPHY GARETH MORGANS FOOD STYLING KATHY KORDALIS PROP STYLING LUIS PERAL
5 ROUGH PUFF
