Making Pastry Cases

Flaky pastry, as well as homemade or commercial puff pastry, can be formed into a variety of shapes, most of which are baked blind so they remain crisp when a sweet or savoury filling is added.

1. To make lozenge-shaped pastry cases, roll out pastry thinly to about 5mm (¼in) thick. Cut out 10cm (4in) wide strips, then cut into lozenge shapes.

   

2. Place the lozenges on 1-2 dampened baking sheets. Score a line 2.5cm (lin) inside each lozenge, cutting halfway down; this will form the lid.

   

3. Glaze the top surface of each lozenge with an egg glaze and cut to decorate the edges. This helps the pastry rise. Prick the lids so they don’t rise too much. Bake at 200°C, 245°F, Gas Mark 7 for 10 minutes until golden and well risen.

   

4. After baking the centre of the lozenge will have risen to form a lid. Carefully cut out the scored pastry lid and peel off any uncooked dough underneath. Store in an airtight container and use within 24 hours. Fill with your chosen filling just before serving.