Pastry Making

Appears in
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About
Do not be afraid of making pastry. It is true that quantities must be fairly accurately measured; butter must never be oiled or even very soft; you must work rather quickly and use your hands lightly and ‘rest’ the dough as suggested in one or two of the recipes; but on the other hand most pastries take only a few minutes to make and none takes more than half an hour. Pastry making leaves you with some floury working surfaces to clean up, so that it is more worth while to make a pie, an open tart and some tartlets all at the same time.