Forming Miniature Rectangular, Square or Barquette Crusts

Appears in

Published 2014

Miniature tins that come in other than round shapes are easy to line with dough.

Start with steps 1 and 2 as for Forming Miniature Round Crusts and slide the dough to a lightly floured flexible cutting board or baking tray.
Cut off a scrap of excess dough and use it to make a little tool for pressing the dough into the tins: Form the dough into a ball and flour it well. Pinch the top to make a little upright handle press it into an extra one of the tins and pull the dough from the tin .
Arrange the tins on the work surface in approximately the same shape as the piece of dough, but keep the arrangement of tins an inch or two smaller in all directions. Coat the tins with vegetable cooking spray.
Slide an inch of the dough off the far end of the baking tray, tilt the tray at about a 45° angle to the work surface and, beginning with the arrangement of tins furthest from you, slide the dough onto the tins . If the dough fails to cover all the tins, slide the ones that are only partially covered out from under the dough.
Gently press with a fingertip in the centre of each little tin to begin moulding the dough to the shape of the tin. Use the dough tool to press the rolled dough into each tin .
Lightly flour the top of the dough and run your rolling pin over the surface to cut off the excess .
Arrange the lined tins on a Swiss roll tin; chill them before baking.
Incorporate the scraps into the next piece of dough to be rolled and continue until all the tins are lined.