Glazes and Finishes

Glazing pastry dough adds shine and colour to baked pastry, and a glaze can also be used to seal a pastry shell if a moist filling is being used. The most common glaze to use on savoury pastry is a whole egg beaten with a pinch of salt and brushed on just before baking. Egg yolk beaten with 2 teaspoons water gives a slightly less shiny but even more golden colour to the baked pastry. Milk or single cream can also be used for a lighter glaze.