Getting Pastry Right

To get the best possible results when making and baking your pastry it is always best to allow yourself plenty of time. The dough will be all the better for having a sufficient amount of time to chill and rest in the fridge in between the making, rolling and baking stages.

When making the pastry, it is important not to over work the gluten once the milk and egg yolk have been added. It is essential to stop mixing the moment that a cohesive dough has formed after which it will then need time in the fridge to rest and chill sufficiently before being rolled. To aid the rolling process, flatten the pastry out by hand before it goes in to the fridge, pushing it down to form a large flat disc before wrapping it up in clingfilm (plastic wrap) and chilling for at least 30 minutes, but longer if you can.